Chicken Parmigiana
Prep: 25 min | Cook: 40 min | Servings: 4
Recipe courtesy Tyler Florence.
Ingredients
- 7 tbsp Olive oil, extra-virgin, 1/4 cup plus 3 tablespoons
- 1 Onion, medium, chopped
- 2 clove Garlic, minced
- 2 Bay leaf
- 1/2 cup Kalamata olive, pitted
- 1/2 bunch Basil, fresh leaves
- 2 can Tomato, 28-ounce whole peeled, drained and hand-crushed
- 1 pinch Sugar
- 1 pinch Red pepper flakes
- Kosher salt
- Black pepper, freshly ground
- 4 Chicken breast, skinless, boneless (about 1 1/2 pounds)
- 1/2 cup Flour, all-purpose
- 2 Egg, large, lightly beaten
- 1 tbsp Water
- 1 cup Bread crumbs, dried plain
- 1 cup Parmesan, freshly grated, plus extra for sprinkling
- 1/2 cup Parsley, flat-leaf leaves, chopped
- 2 tsp Garlic powder
- 8 oz Mozzarella, fresh ball, thinly sliced
- 1 lb Spaghetti, cooked al dente
Directions
- Preheat the oven to 350 degrees F.
- Coat a saute pan with olive oil over medium heat. When hazy, cook the onions, garlic and bay leaves 5 minutes, until soft and fragrant. Add the olives and some torn basil, saving the rest for finishing.
- Carefully add the tomatoes (nothing splashes like tomatoes) and cook until the liquid cooks down and the sauce is thick, about 15 minutes. Season with the sugar, pepper flakes, salt and pepper. Lower the heat, cover and keep warm.
- Set up an assembly line. Season the flour well with salt and pepper on a platter. Beat the eggs and water until frothy in a wide bowl. Mix the bread crumbs, 1 cup Parmesan, parsley and garlic powder on a plate and season with salt and pepper.
- Heat 3 tablespoons olive oil over medium-high heat in a large ovenproof skillet. Dredge the cutlets in the flour, dip in the egg, letting the excess drip off, then coat in the crumbs. Fry 4 minutes per side, until golden and crusty.
- Ladle the sauce over the chicken, arrange the mozzarella on top and sprinkle with Parmesan and the remaining basil. Bake 15 minutes, until the cheese is bubbly. Serve hot with spaghetti.