2 Skinless, boneless chicken breast (about 10oz each)
1/4 C Plus1T extra virgin olive oil
2 Garlic Cloves, finely chopped
1/4t red pepper flakes
1-15oz can tomato puree
1/2 C plus 2 T grated parmesan cheese
1/4 C finely chopped basil
1/2 C all purpose flour
3 Lg eggs
1 1/4 C grated mozzarella cheese (about 6 oz)
Instructions
Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick.
Heat 1 T olive oil in a medium pot over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomato puree, then rinse out the can with 1cup water and add to the pot. Simmer until the sauce just thickens, about 10 minutes. Whisk in 1/4 cup parmesan and the basil. Spread 1/2 Cup of the sauce in a 3-quartbaking dish. Preheat the broiler.
Meanwhile, combine the flour and 1/2 t each salt and pepper in a shallow dish. Beat the eggs with 1/4 cup parmesan in another shallow dish. Heat 2 T olive oil in a large skillet over medium-high heat. Dredge 2 chicken cutlets in the flour, tapping off the excess, then dip in the egg mixture. Carefully lay in the skillet and fry until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to the baking dish. Add the remaining 2 T olive oil to the skillet and repeat with the remaining 2 chicken cutlets. Add to the baking dish.
Combine the mozzarella and the remaining 2 T parmesan in a bowl. Sprinkle half of the cheese mixture on the chicken, then top with the remaining sauce and the remaining cheese mixture. Broil until the cheese melts, about 2 minutes.
Originally Submitted
2/19/2013
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