Weekend Recipe – Chicken Parmesan

Posted: March 18, 2011 in Food
Tags: , , , ,

Ingredients

  • 4 Chicken Breasts, in cutlets
  • Tomato Sauce
  • 1 loaf bread, cut into cubes
  • 2-3 stems of basil, leaves only
  • 2-3 stems of oregano, leaves only
  • 3 cloves garlic, peeled
  • 1 tbsp grated Parmesan cheese
  • salt, pepper
  • 2 eggs
  • flour (for dredging the chicken)
  • oil (for frying)
  • 3 balls fresh mozzarella, sliced
    Instructions 
  • Put bread, herbs, garlic, Parmesan, salt and pepper into a food processor and chop until you have uniform bread crumbs.
  • Beat the eggs with a little bit of salt and pepper
  • Season the chicken with a little bit of salt and pepper
  • Dredge the chicken through the flour making sure that each cutlet has an even, thin coating.
  • Dredge the chicken through the egg, letting all excess egg drip off
  • Dredge the chicken through the breadcrumbs making sure that each cutlet has an even coating.
  • Heat about 1cm oil in a frying pan until it is nice and hot (if you drop a cube of bread in, bubbles should start forming almost immediately)
  • Fry the chicken cutlets until golden brown on both sides.
  • Coat the base of a roasting pan with tomato sauce
  • Place the chicken cutlets in the roasting pan and cover them (don’t smother – you should see the brown around the edges) with tomato sauce.
  • Place the cheese on top of the cutlets – you should be able to see the tomato sauce on the cutlet after you place the cheese.
  • Bake in a pre-heated 180C oven for about 20 minutes – until the cheese starts to brown.
    Comments 
  • For Kosher alternatives – you can use eggplant instead of chicken. If you do, slightly salt the egplant slices and let them sit for a few minutes before dredging in flour.

    This is one of my family’s favorite recipes. I tend to serve it with spaghetti – or some other pasta – in the same tomato sauce. Because my family likes the fried chicken cutlets so much, I tend to make 2-3kg of chicken cutlets and then freeze what didn’t make it into the roasting pan – we just reheat it later and eat. While I tend to like making my own bread crumbs you can use store bought. If you do use store bought -get unseasoned and add the seasoning yourself. The seasoning of the breadcrumbs can have a big effect on flavor – just make sure that any herbs you use (whether fresh or dried) are chopped extremely fine.
    Bon apetit! 

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