1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente
Pinch sugar
Instructions
Coat a saute pan with olive oil and place over medium heat. When
the oil gets hazy, add the onions, garlic, and bay leaves; cook and
stir for 5 minutes until fragrant and soft. Add the olives and some
hand-torn basil. Carefully add the tomatoes (nothing splashes like
tomatoes), cook and stir until the 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 the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little
assembly line. Put the chicken breasts side by side on a cutting
board and lay a piece of plastic wrap over them. Pound the chicken
breasts with a flat meat mallet, until they are about 1/2-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 the eggs and water, beat until frothy. Put the bread
crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large
oven-proof skillet. Lightly dredge both sides of the chicken cutlets
in the seasoned flour, and then dip them in the egg wash to coat
completely, letting the excess drip off, then dredge in the bread
crumbs. When the oil is nice and hot, add the cutlets and fry for 4
minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with
mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for
15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Originally Submitted
4/1/2012
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