Tuesday, April 15, 2008

I love chicken parmesan

One of my all time favorite dinners! I think I will teach my second year culinary campers to make this dish. Here is a recipe of sorts for it...

4 boneless, skinless chicken breast
2 cups of marinara sauce (mine is very similar to the one found here)
1 cup of Italian style bread crumbs
1 cup of AP flour
1 large egg, beaten
kosher salt and fresh cracked pepper
1/2 cup of very good olive oil
4 slices of provolone cheese

Preheat oven to 350. Trim the chicken breast of any nasties or fat. I like to lightly pound the chicken for any saute'. Season the chicken with salt and pepper on both sides. Place the flour, bread crumbs and beaten egg into individual shallow bowls or pans (I use my cake pans, plus a pie pan). Season each with salt and pepper. Place in this order - chicken, flour, egg, bread crumbs, and then a landing place. Dredge the chicken in flour, then coat in the egg, then roll in bread crumbs. This is called "standard breading". The idea is that flour sticks to meat, egg sticks to flour and breadcrumbs stick to egg. Place the coated chicken in the refrigerator for at least 5 minutes.

While waiting, heat the olive oil over medium heat and add chicken once oil is hot. Chicken should really sizzle when it hits the oil but the oil should not be smoking, you know? Ok, so cook the chicken 2 pieces at a time about 4 minutes on each side or until golden brown.

Transfer chicken to a shallow over proof dish and top each with about 1/2 cup of marinara sauce and one slice of provolone cheese each. Place in 350 degree oven until cheese is melted and starting to color golden brown and bubbly. I serve this usually with spaghetti and marinara sauce and some really good bread. The leftovers are awesome as a sandwhich.

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