Chicken Parmigiana
Description
Chicken Parmigiana is an Italian inspired chicken dish served in Australian pubs. Serve it over or with French fries and a side salad.
Ingredients
4 boneless, skinless chicken breasts, thinly pounded
salt and freshly ground black pepper, to taste
2 c. all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 T. water and seasoned with salt and pepper
2 c. panko breadcrumbs
1 c. vegetable or olive oil
homemade tomato sauce (ingredients listed below)
1 lb. fresh mozzarella cheese, thinly sliced
1/4 c. freshly grated Parmesan cheese
fresh basil or parsley leaves, for garnish
Homemade Tomato Sauce:
2 T. olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt, to make a paste
2 (28 oz.) cans plum tomatoes with their juices, pureed in a blender
16 oz. can crushed tomatoes
small can tomato paste
1 c. water
1 bay leaf
small bunch Italian parsley
1 Cubano chile pepper, chopped
salt and freshly ground pepper, to taste
Directions
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Preheat oven to 400 degrees.
Season each chicken breast on both sides with salt and pepper; dredge in flour; tap off excess; dip in beaten egg, letting excess drip off; dredge on both sides in the breadcrumbs.
Divide oil between 2 large saute pans; heat over high heat until almost smoking. Add 2 chicken breasts to each pan; cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet; top each breast with some tomato sauce, a few slices of mozzarella, salt, pepper, and 1 T. Parmesan cheese.
Bake until chicken is cooked through and cheese is melted, about 5 - 7 minutes. Remove from the oven. Garnish with basil or parsley leaves.
Hommemade Tomato Sauce:
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic; cook until soft; add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 c. water, bay leaf, parsley, chile pepper; bring to a boil. Season to taste with salt and pepper. Reduce heat; cook until slightly thickened, about 30 minutes.
4 servings.