Double Dipped Chicken Parmesan Supper
Source of Recipe
Gourmet Magazine; Kathy Gunst
List of Ingredients
4 large eggs
Salt and freshly ground black pepper
About 3 cups good quality bread crumbs, seasoned or plain
2 pounds boneless, skinless chicken breasts, halved
1/4 cup olive oil
7 cups tomato sauce, store bought
1/2 cup freshly grated Parmigiano-Reggiano
1/3 cup minced fresh flat-leaf parsley, optional, for garnish
Accompaniments: Cooked linguine and sauteed broccoli rabe, recipes followRecipe
Place the eggs in a bowl and whisk with salt and pepper. Place the bread crumbs on a large plate. Dip the chicken in the egg and then dredge in the bread crumbs. Re-dip in the egg a second time and then dredge in the bread crumbs again.
In a large, heavy skillet, heat the olive oil over moderate heat. Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels. The chicken can be made up to this point a day ahead of time. Wrap the chicken in aluminum foil and refrigerate.
Simmer the tomato sauce until hot. Preheat the oven to 350 degrees F. Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish. Place the browned chicken breasts on top of the sauce and cover with 1/2 or all of the remaining sauce. Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling. Serve hot, and sprinkle with parsley, if using.
Cook's note: The chef's preference is to have a lot of tomato sauce poured on top of the chicken. If less saucy chicken is desired, use only 1/2 the amount of the sauce.
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Linguine with Olive Oil:
1 pound linguine
2 tablespoons olive oil
Red pepper flakes, to taste
2 cloves garlic, sliced
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente and drain. In a large pan, heat olive oil, add garlic slices and saute. Add red pepper flakes, to taste. Add pasta and toss. Season with salt and pepper and serve sprinkled with parsley. Yield: 4 servings
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Sauteed Broccoli Rabe:
2 pounds broccoli rabe (about 2 bunches)
2 tablespoons unsalted butter
2 cloves garlic, chopped
Salt and freshly ground black pepper
Cook broccoli rabe in a large pot large of boiling water until just tender, about 4 minutes, and drain in a colander. Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli rabe, tossing gently in butter to coat, and season with salt and pepper. Yield: 4 to 6 servings
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