Simple Chicken Parmesan

Name: Simple Chicken Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 794 grams crushed tomatoes (quality varies dramatically; I prefer Redpack, Progresso and Muir Glen brands); 1 teaspoons dried basil; 118 milliliters dry bread crumbs; 1 large egg; 2 mediums garlic cloves, peeled and crushed; 59 milliliters extra-virgin olive oil; 0 teaspoons dried oregano; 59 milliliters grated Parmesan cheese, plus extra for passing at the table; 118 milliliters grated part-skim mozzarella cheese; 4 servings Salt and freshly ground pepper, to taste; 340 grams large boneless, skinless chicken breasts each), halved crosswise; 227 grams spaghetti or linguine; 0 teaspoons sugar

Simple Chicken Parmesan might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 38g of protein, 23g of fat, and a total of 623 calories. Head to the store and pick up garlic cloves, oregano, parmesan cheese, and a few other things to make it today. To use up the dry bread crumbs you could follow this main course with the Gluten Free Dairy Free Coconut Tarts as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)

Ingredients you will need

Tomato

Oregano

Garlic

Pepper

Basil

Sauce

Sugar

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.

Ingredients you will need

Chicken Pieces

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Bring 2 quarts of salted water to a boil in a large soup kettle.

Ingredients you will need

Water

Soup

In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.

Ingredients you will need

Black Pepper

Breadcrumbs

Egg

Equipment you will use

Broiler

Pie Form

Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).

Ingredients you will need

Breadcrumbs

Dip

Egg

Equipment you will use

Baking Sheet

Wire Rack

Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.

Ingredients you will need

Pasta

Water

Cooking Oil

Equipment you will use

Baking Sheet

Wire Rack

Frying Pan

Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.

Ingredients you will need

Cheese

Equipment you will use

Baking Sheet

Wire Rack

Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired.

Ingredients you will need

Pasta

Sauce

Serve with extra Parmesan.

Ingredients you will need

Parmesan

Equipment

Ingredients

Servings:

794grams

crushed tomatoes (quality varies dramatically; I prefer Redpack, Progresso and Muir Glen brands)1teaspoons

dried basil 118milliliters

dry bread crumbs 1large

egg 2mediums

garlic cloves, peeled and crushed 59milliliters

extra-virgin olive oil 0teaspoons

dried oregano 59milliliters

grated Parmesan cheese, plus extra for passing at the table 118milliliters

grated part-skim mozzarella cheese 4servings

Salt and freshly ground pepper, to taste 340grams

large boneless, skinless chicken breasts each), halved crosswise 227grams

spaghetti or linguine 0teaspoons

sugar

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Rodano Vigna Viacosta Chianti Classico. It has 4.4 out of 5 stars and a bottle costs about 30 dollars.