Cheesy, Chicken Parmesan
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
Directions
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Preheat oven to 425 degrees.
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.
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.
Heat 3 T. sunflower oil over medium-high heat in a large non-stick skillet.
Lightly dredge both sides of the chicken cutlets in the seasoned flour; dip in the egg wash to coat completely, letting excess drip off; dredge in bread crumbs. When the oil is hot, add the cutlets; fry 4 minutes on each side until golden and cooked all the way through.
When sauce has cooked for 25 minutes, stir in parsley and basil. Ladle 1 c. sauce in a 9 x 9 inch non-stick baking dish; place chicken cutlets on top; ladle some sauce over the chicken breasts, reserving a good amount of sauce for the spaghetti; top each with 2 slices Provolone, several slices of the fresh Mozzarella and a good amount of fresh Parmiggiano cheese.
Bring a large pot of well salted water to a boil. Cook spaghetti according to package directions; drain; toss with some of the reserved sauce and cheese.
Bake 10 minutes or until golden brown and bubbly.
Serve chicken immediately with the hot spaghetti.
6 servings.