Recipe

Hosted By
DnD

		Chicken Parmesan
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

MARINARA SAUCE:

6 large garlic cloves, minced

1/4 cup extra-virgin olive oil

kosher salt

1 teaspoon dried red pepper flakes

28-oz can crushed peeled tomatoes, preferably San Marzano DOP

sugar

2 sprigs basil

BREADING MIXTURE:

2 cups Italian-seasoned breadcrumbs, preferably Progresso brand

1/2 cup finely grated Parmigiano-Reggiano

1/4 cup finely grated Pecorino

1 tablespoon granulated garlic

2 teaspoons dried oregano

1/4 cup potato or corn starch

1 tsp Kosher salt

Pinch Freshly ground black pepper

CHICKEN CUTLETS:

2 skinless, boneless chicken breasts, about 1 lbs total

1 cup all-purpose flour

3 large eggs

2 tablespoons extra-virgin olive oil

ASSEMBLY:

1 cup grated Parmigiano-Reggiano

1/3 cup grated Pecorino

1 cup shredded whole-milk mozzarella cheese

16 Basil leaves

MARINARA SAUCE: In a 4-quart Dutch oven over medium heat, add oil, followed by garlic. When the garlic begins to sizzle, add a pinch of salt. Stir and toast the garlic until deep golden brown, 3–4 minutes. Add red pepper flakes then reduce temperature to low, and add tomatoes. Increase heat to medium, add 2 pinches of salt and 3 pinches of sugar, and bring sauce to a simmer, 20–30 minutes. When simmering, taste and adjust for seasoning. Turn off heat. In a large bowl, add two large sprigs of basil, then pour the sauce over the basil. Set aside to steep while making the chicken. Can store in refrigerator over night if needed but leave basil in until ready to use. CHICKEN: Slice each breast in half horizontally. Place each cutlet into a 1-gallon zip-top plastic bag, pound until cutlet until is 1/4 inch thick. BREADING: In a large bowl, add seasoned breadcrumbs, both cheeses, granulated garlic, dried oregano, potato starch, salt, and pinch of pepper. Toss to combine, then set aside. In a 2nd large bowl add flour. In a 3rd large bowl, add 3 eggs and beat with a fork or whisk until combined. One by one, dredge chicken cutlets in flour, shaking off excess flour, then eggs then into the breading mixture, carefully pressing the breading into the chicken so it adheres. Set breaded chicken on a rack fitted over a baking sheet until ready.(Note: Chicken can be prepared to this point several hours in advance. Store the breaded cutlets in the refrigerator in an even layer, covered with plastic wrap or foil.) In a cast-iron skillet over medium-high heat 2 tablespoons olive oil then add cutlets and fry until golden brown on each side and checking is just done. ASSEMBLY: Preheat broiler. In a large bowl, combine the three cheeses. Place chicken cutlets on a baking sheet in an even layer. Remove basil and garlic cloves from Marinara Sauce and discard. Top each cultet with basil then spread each with sauce, leaving the edges uncovered, then top each generous with cheese mixture. Place in the oven on a rack about 6 inches from the heat source. Broil 1 minute or so until cheese is fully melted and bubbly.