Chicken Parmesan (Food Network Kitchens) |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
kosher salt |
1/3 cup extra-virgin olive oil |
2 cloves garlic, smashed |
1 8 -ounce can tomato sauce |
4 leaves basil, torn, plus more for topping |
all-purpose flour, for dredging |
1 large egg |
3/4 cup breadcrumbs |
2 tablespoons chopped fresh parsley |
2 tablespoons grated parmesan cheese |
4 chicken cutlets (about 4 ounces each) |
6 ounces angel hair pasta |
4 ounces mozzarella, sliced |
Directions:
1. Bring a pot of salted water to a boil. Heat 1 tablespoon olive oil in a saucepan over medium heat; add the garlic and cook 1 minute. Add the tomato sauce, basil and 1 cup water. Bring to a simmer, then reduce the heat to medium low and cook until thickened, about 12 minutes.
2. Meanwhile, pour some flour into a shallow bowl. Beat the egg with 1/4 cup water in another bowl. Mix the breadcrumbs, parsley and 1 tablespoon parmesan in a third bowl. Coat the chicken with the flour, then with the egg mixture and breadcrumbs. Transfer to a plate.
3. Preheat the broiler. Cook the pasta as the label directs; drain. Meanwhile, heat the remaining olive oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook until golden, 3 minutes per side. Top with the sauce, mozzarella and the remaining 1 tablespoon parmesan. Transfer to the broiler until melted, about 2 minutes. Transfer the chicken to plates. Toss the pasta with the remaining sauce in the skillet and serve with the chicken. Top with basil.
4. Per serving: Calories 698; Fat 31 g (Saturated 8 g); Cholesterol 145 mg; Sodium 392 mg; Carbohydrate 59 g; Fiber 3 g; Protein 46 g
5. Photograph by Antonis Achilleos
|
|