Classic Chicken Parmesan (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 skinless, boneless chicken breasts (about 10 ounces each) |
1/4 cup plus 1 tablespoon extra-virgin olive oil |
2 cloves garlic, finely chopped |
1/4 teaspoon red pepper flakes |
1 15 -ounce can tomato puree |
1/2 cup plus 2 tablespoons grated parmesan cheese |
1/4 cup finely chopped fresh basil |
1/2 cup all-purpose flour |
kosher salt and freshly ground pepper |
3 large eggs |
1 1/4 cups grated mozzarella cheese (about 6 ounces) |
Directions:
1. Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick.
2. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomato puree, then rinse out the can with 1 cup water and add to the pot. Simmer until the sauce just thickens, about 10 minutes. Whisk in 1/4 cup parmesan and the basil. Spread 1/2 cup of the sauce in a 3-quart baking dish. Preheat the broiler.
3. Meanwhile, combine the flour and 1/2 teaspoon each salt and pepper in a shallow dish. Beat the eggs with 1/4 cup parmesan in another shallow dish. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Dredge 2 chicken cutlets in the flour, tapping off the excess, then dip in the egg mixture. Carefully lay in the skillet and fry until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to the baking dish. Add the remaining 2 tablespoons olive oil to the skillet and repeat with the remaining 2 chicken cutlets. Add to the baking dish.
4. Combine the mozzarella and the remaining 2 tablespoons parmesan in a bowl. Sprinkle half of the cheese mixture on the chicken, then top with the remaining sauce and the remaining cheese mixture. Broil until the cheese melts, about 2 minutes.
5. Per serving: Calories 830; Fat 56 g (Saturated 26 g); Cholesterol 307 mg; Sodium 1,428 mg; Carbohydrate 26 g; Fiber 3 g; Protein 53 g
6. Photograph by Con Poulos
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