Chicken Parmesan

Bo wanted some Chicken Parmesan for dinner tonight and had me look up a recipe. This is what I found. If it makes it to the blog, it means both Bo and I liked it. J I did make some alterations, which I noted throughout the recipe.

Hope y’all enjoy it as much as we did.

Ingredients

¼ C extra-virgin olive oil, plus 3 Tblsp

1 medium onion, chopped

2 garlic cloves, minced (2 ½ tsp)

2 bay leaves

½ C kalamata olived, pitted (I did without this and it still was great)

½ bunch fresh basil leaves

2 (28-oz) cans whole peeled tomatoes, drained and hand crushed (I just used diced tomatoes)

Pinch sugar

Kosher salt and freshly ground black pepper

4 skinless, boneless, chicken breasts (I did 2 chicken breasts and just sliced them in half length wise)

½ C all-purpose flour

2 large eggs, lightly beaten

1 Tbsp. water

1 C dried bread crumbs (I toasted 4 pieces of bread in the toaster and then set them in the oven for a little while it warmed up, just make sure to check it, I almost forgot)

1 (8-oz) ball fresh buffalo mozzarella, water drained (I just used shredded mozzarella I had in the freezer and measured the amount I wanted)

Freshly grated Parmesan (Again, just used parmesan from the shaker)

1 pound spaghetti pasta, cooked al dente

Directions

Coat a sauté pan with olive oil and place over medium heat. When oil gets hazy, add onions, garlic, and bay leaves; cook and stir for 5 mins. Until fragrant and soft. Add olives and some hand-torn basil. Carefully add tomatoes, cook and stir until liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover and keep warm.

Preheat oven to 450 degree F.

Get the ingredients together for the chicken in an assembly line. I sliced the two chicken breasts in half, but you can place them side by side on a cutting board and lay a piece of plastic wrap over them and pound them with a flat meat mallet until they’re ½ inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine eggs and water and beat until frothy. Put breadcrumbs on a plate, season with salt and pepper.

Heat 3 Tbsp. of olive oil over medium-high flame in a large ovenproof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, dip them in the egg to coat completely letting excess drip off, and then dredge in breadcrumbs. When oil is hot, add cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

I then transferred them to a cookie sheet instead of putting the skillet in the oven.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.  We also added some Prego pasta sauce to ours to make it a little more moist.

Thanks for the recipe! You can find the original recipe HERE.