John William Tuohy lives in Washington DC

Chicken Parmigiana

I made chicken parmesan following a recipe by Bobby Flay but made a few changes. I use small cuts of chicken and then pound the pieces out, similar to what you do with chicken picatta. I rub various spices into the raw chicken before cooking…..parsley etc.
Flays recipe calls for not only parmesan cheese but mozzarella as well. It’s a great combination which gives the plate an almost pizza like taste. We really went all out on the cheese, you might want to use less.
After you fry the chicken on two sides (Enough to brown it) let it back for less than twenty minutes at 400 degrees in pre-heated oven

Chicken Parmigiana
4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish

Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.

Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

No comments: