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ATK chicken Parmesan ( ATK)
Nb persons: 2
Yield:
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| Its hard to quibble with the best but I think this may be the best Chicken Parmesan Recipe I have ever made. It is adapted slightly (I think they use too much salt and fresh herbs are hard to come by sometimes). As much as I hate the fact that America’s Test Kitchen/Cooks Country makes people pay subscription fees to look at their website, they do have full proof, taste so good recipes. Here is their latest and I’m a big fan of Chicken Parm. The Sauce | |
| 1 Tbsp | extra virgin olive oil |
| 1/4 cup | finely chopped yellow onion |
| 1 | garlic cloves, minced (add another if you like garlic) |
| salt | |
| freshly ground black pepper | |
| 1/4 tsp | dried oregano |
| 1 tsp | dried basil |
| 1 (28 oz) can | crushed tomatoes |
| 1/4 tsp | granulated sugar |
| The Bird | |
| 2 (8 oz) | boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick |
| salt | |
| 2 oz | whole-milk mozzarella cheese, shredded (1/2 cup) |
| 2 oz | fontina cheese, shredded (1/2 cup) |
| 1 large | egg |
| 1 Tbsp | all-purpose flour |
| 1 1/2 oz | Parmesan cheese, grated, (1/2 cup) .. I’m not a huge fan so I 1/2 this |
| 1/2 cup | Panko bread crumbs |
| 1/4 tsp | garlic powder |
| 1/4 tsp | dried oregano |
| 1/4 tsp | dried basil |
| 1/4 tsp | freshly ground black pepper |
| 1/4 cup | olive oil |
Directions
For the sauce:
Heat 2 Tbsp olive oil in a medium saucepan over medium-high heat. Once hot add in onions and saute for 1 1/2 minutes then add garlic saute 30 seconds longer. Stir in crushed tomatoes, sugar, bay leaf, 1/4 tsp salt, parsley, oregano and basil. . Bring mixture to a simmer then reduce heat to medium-low and allow to simmer 20 minutes, stirring occasionally, until thickened. Remove from heat and cover saucepan with lid. Salt and pepper to taste.
For the chicken:
While sauce is simmering, sprinkle each side of the chicken cutlet lightly with salt . Combine Mozzarella and Fontina cheese in a bowl, set aside. Adjust oven rack 4-inches from broiler element and preheat broiler.
In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Parmesan cheese, Panko bread crumbs, garlic powder, oregano bail and 1/4 tsp pepper. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Parmesan mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour 1/4 cup of olive oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 1 1/2 – 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 1 1/2 – 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
Place cutlets on rimmed baking sheet and sprinkle Mozzarella cheese mixture evenly over cutlets. Broil in oven until cheese is melted and beginning to brown, about 2 – 4 minutes (keep a close eye on it). Remove from oven and cover each cutlet with 2 Tbsp marinara sauce. Sprinkle tops evenly with fresh basil and serve immediately, adding additional sauce while enjoying, as desired.
*freeze chicken breasts for 15 minutes to help slice easier, then lie breast flat and trim into two pieces through the thickness of the breast.
Recipe Source: adapted slightly from Cook’s Illustrated, March and April 2013, Issue #121. Pg. 6
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