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Classic Chicken Parmesan

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"The perfect chicken Parm is a balancing act between melty cheese, tangy (yet slightly sweet) tomato sauce, and tender breaded chicken. That dream bite? Somewhat crunchy chicken, warm sauce, and melted cheese. Wow. For ingredients, I adore fresh mozzarella, but it belongs on a cheese platter or as part of a classic caprese salad, not in chicken Parm�it's too watery. Here you need the classic supermarket stuff�the kind that comes Cryovac-ed in a firm brick�that gets all melty and bubbly under the broiler, just the way you remember it from your childhood. The combination of fresh garlic in the sauce and garlic powder in the chicken is a must. Make sure your tomato sauce isn't watery�reduce it on the stove longer if you need to, so it doesn't make the dish unnecessarily waterlogged."

List of Ingredients

◦ 3 cups panko bread crumbs
◦ 3 large eggs
◦ 2 teaspoons garlic powder
◦ 3 boneless, skinless chicken breasts (about 1 � pounds total), pounded into a �-inch-thick cutlets
◦ Kosher salt
◦ 2 tablespoons extra-virgin olive oil
◦ 2 tablespoons unsalted butter
◦ 4 cups Homemade Tomato Sauce (recipe follows)
◦ � cup fresh basil leaves
◦ 1 � pounds firm whole-milk mozzarella cheese, shredded
◦ 1 cup finely grated Parmesan cheese


Recipe

Preheat the oven to 375� F. Position a rack in the center of the oven.

Spread the bread crumbs in a thin, even layer on a sheet pan and place the pan in the oven or on the center rack to toast. When the bread crumbs are golden brown, after 5 to 8 minutes, remove the pan from the oven. Transfer the bread crumbs to a medium bowl to cool.

Crack the eggs into a medium bowl, add a splash of cool water, and beat lightly until smooth. Stir the garlic powder into the bread crumbs. Season the chicken pieces on both sides with salt. Dip each chicken cutlet in the eggs and thoroughly coat both sides in the bread crumbs. Place the breaded chicken in a single layer on a sheet pan. Refrigerate for at least 1 hour or up to 6 hours.

In a large, broiler-safe skillet, heat the olive oil and butter over medium heat, swirling occasionally, until the butter begins to froth. Add the chicken pieces in a single layer and cook until they are golden brown on the first side, 3 to 4 minutes. Gently turn the chicken over and cook on the second side until golden brown, 2 to 3 minutes. Use a slotted spatula to transfer the chicken to a paper towel-lined plate to drain slightly, reserving the skillet.

Preheat the oven to 350� F. Remove the excess fat from the skillet. Add the tomato sauce and cook over medium heat until it is warmed through, 2 to 3 minutes. Remove the skillet from the heat and add the basil. Arrange half of the chicken in a single layer in a broiler-safe 8-inch square baking dish. Top it with half of the tomato sauce and about half of the mozzarella and Parmesan. Add a layer of the remaining chicken, and top that with the remaining sauce and cheese. Place the dish in the oven and bake until it is hot and bubbling, 25 to 30 minutes. Then run the dish under the broiler until the top is golden brown, 2 to 3 minutes.

Serves 4 to 6






❧ Homemade Tomato Sauce:

"This is the tomato sauce that I keep in the fridge for those days when I want something home-cooked but don't feel like preparing a full meal. It's a little different from the recipe I use for baked pasta dishes. It has carrots, which add extra sweetness and texture for a simple pasta dish. It instantly makes meats like chicken, pork, and beef that much more comforting. I also drop it, piping hot, into a bowl of spaghetti along with some fresh basil. I used to make lots of mini pizzas by spooning a bit of tomato sauce on a toasted English muffin and then broiling some slices of mozzarella over the top. I made one for Ava the other day and she said, 'Ma, this is the true breakfast pizza.' There is something so satisfying about cooking your own sauce. It can almost make you feel like an Iron Chef in your own home!"

◦ � cup extra-virgin olive oil
◦ 4 medium yellow onions, halved and thinly sliced
◦ 2 medium carrots, peeled and grated
◦ 10 large cloves garlic, thinly sliced
◦ � teaspoon dried red pepper flakes
◦ Kosher salt
◦ 2 teaspoons sugar
◦ 2 teaspoons dried oregano
◦ 2 (28-ounce) cans peeled whole tomatoes, with their juices, lightly crushed
◦ 1 cup fresh basil leaves

In a large skillet, heat the olive oil over medium heat. Add the onions, carrots, garlic, and red pepper flakes, season with salt, and cook, stirring occasionally, until the onions are translucent and tender, 5 to 8 minutes.

Add the sugar, oregano, and the tomatoes and their juices. Cook, stirring from time to time, until the tomatoes taste cooked and the raw garlic aroma mellows, 12 to 15 minutes. Taste for seasoning. Add the basil leaves. Serve immediately or cover and refrigerate for up to 5 days. You can also freeze the tomato sauce in an airtight container or a resealable freezer bag for up to 4 weeks.

Makes about 5 cups