dinneritalian americanfried
Chicken Parmesan
Crispy breaded chicken Parmesan with homemade tomato sauce, melted mozzarella and Parmesan, served with pasta.
From YouTube · Sep 26, 2021
Crispy breaded chicken Parmesan with homemade tomato sauce, melted mozzarella and Parmesan, served with pasta.
30 min
Prep time
1 hr
Cook time
1 hr 30 min
Total time
4 servings
Yield
Ingredients
25 ingredients- 1/4 onion, chopped
- 4 cloves garlic, minced
- Oil, for cooking
- 2 1/2 tablespoons tomato paste
- 1/4 teaspoon red chili flakes
- 1 (28 oz) can whole San Marzano tomatoes
- 1 teaspoon dried oregano
- 2 stems fresh basil
- 1 cup water or pasta water
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 large chicken breasts
- 4 eggs
- 1 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- Fresh mozzarella, sliced
- Fresh Parmesan cheese, grated
- Peanut oil, for frying
- 1 lb spaghetti or linguine
- Fresh basil, chopped
- 2 tablespoons unsalted butter
Method
14 steps- Heat a little cooking oil in a saucepan. Add the onion and sauté for approximately 3 minutes.
- Add the garlic and cook for 30 seconds. Stir in the tomato paste and chilli flakes and cook for 1 minute.
- Add the San Marzano tomatoes, dried oregano, basil stems and water or pasta water.
- Bring to a simmer and cook gently for approximately 45 minutes. Season with salt and black pepper, then remove the basil stems.
- Butterfly the chicken breasts and pound them to an even thickness. Season both sides with salt and black pepper.
- Place the flour in one shallow bowl and season it with the garlic powder, oregano and dried basil.
- Beat the eggs in a second bowl. Combine the panko and 1/4 cup grated Parmesan in a third bowl.
- Coat each chicken breast in flour, then egg, then the panko mixture.
- Heat the peanut oil to 350°F (175°C). Fry the chicken for approximately 5 minutes, or until golden and completely cooked. Drain on a wire rack.
- Top each chicken breast with tomato sauce, fresh basil, sliced mozzarella and grated Parmesan.
- Broil for a few minutes, until the cheese is melted and lightly browned.
- Cook the pasta until just short of al dente, then finish it in some of the tomato sauce with a splash of pasta water.
- Remove the pasta from the heat and stir in the chopped basil, Parmesan and butter.
- Serve the chicken over the pasta with additional tomato sauce, Parmesan and fresh basil.
Recipe notes
Equipment
- pan
- baking dish
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