Classic Chicken Parmesan with Oven-Roasted Tomato Sauce and Smoked Mozzarella
Servings: 4
Recipe courtesy Emeril Lagasse. Uses Emeril's Essence Creole Seasoning and Oven-Roasted Tomato Sauce (their own recipes). Regular smoked mozzarella works better here than fresh.
Ingredients
- 4 Chicken breast, boneless, skinless, 5 to 6 ounces each
- 2 tsp Creole seasoning, Emeril's Essence
- 1/2 tsp Salt, plus more for the pasta
- 1/4 cup Flour, all-purpose
- 1 Egg, lightly beaten
- 2 tbsp Milk
- 3/4 cup Bread crumbs, dried
- 4 tbsp Olive oil
- Oven-Roasted Tomato Sauce, 1 recipe, or your favorite red pasta sauce
- 1/2 lb Mozzarella, smoked, sliced
- 1/4 cup Parmesan, Parmigiano-Reggiano, grated
- 4 tbsp Olive oil, extra-virgin, for the pasta
- 1 lb Linguine, cooked al dente, kept warm
- Black pepper, freshly ground
- 2 tbsp Basil, fresh leaves, chiffonade
Directions
- Position a rack in the upper third of the oven and preheat to 400 degrees F.
- Season each breast with 1/2 teaspoon Essence and 1/8 teaspoon salt. Dip each in the flour, then the egg beaten with the milk, then the bread crumbs, shaking off the excess between steps.
- Heat half the olive oil in a large skillet over medium heat. Cook the chicken smooth side down 4 minutes. Turn, add the remaining 2 tablespoons oil and cook 2 minutes longer. Take off the heat.
- Spoon 1/4 cup sauce over each breast, top with the mozzarella and sprinkle with Parmigiano. Bake until just cooked through and the cheese melts, about 4 minutes, then broil until bubbly and lightly golden, 1 to 2 minutes.
- Meanwhile, reheat the sauce if needed. Toss the pasta in the extra-virgin olive oil in a large skillet until warm, season with salt and pepper and add enough sauce to coat. Divide among 4 plates.
- Top each plate with a little more sauce and a chicken breast, garnish with basil and serve immediately.