Description

Chicken Parmesan is not a traditional Italian dish in Italy, but is more of an Italian-American dish. It isn't difficult to make but does have a good amount of ingredients and a little effort to prepare. But it is so worth it!

Ingredients

• 3 T. olive oil, divided (not extra virgin olive oil)
• 4 cloves garlic, thinly sliced
• 56 oz. canned crushed Italian tomatoes
• 2 T. freshly chopped basil
• 2 T. freshly chopped parsley
• ½ c. white wine
• 6 boneless, skinless thin chicken cutlets, or 2 1/4 lb. chicken breasts pounded thinly, each piece 6 oz.
• 1 ½ c. plain bread crumbs
• 2 T. granulated garlic powder
• ½ c. all-purpose flour
• 3 eggs
• 2 T. milk
• 3 T. sunflower oil or any vegetable oil
• 8 oz. ball fresh Mozzarella, thinly sliced
• 6 slices Provolone cheese
• 3/4 c. fresh Parmigiano cheese
• salt, to taste
• pepper, to taste
• ½ t. hot pepper flakes
• 1 lb. spaghetti

Steps

1. Preheat oven to 425 degrees.
2. Preheat a medium non-stick sauté pan on medium heat; add 3 T. olive oil and garlic; saute until garlic is light brown and fragrant; add hot pepper flakes; cook 30 more seconds. Add wine, letting it cook out and reduce by half, about 2 - 3 minutes. Add tomatoes; season with salt and pepper to taste; cover the pan; cook 25 minutes.
3. While sauce cooks, get an assembly line set up with the ingredients for the chicken. Put the flour in a shallow platter and season with salt and pepper, stirring with a fork to distribute evenly. In a shallow bowl, combine eggs and milk; season with salt and pepper; whisk; set aside. Place bread crumbs on a platter; season with garlic powder, salt and pepper.