Chicken Parm

inspired by Emilio’s Ballato

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Ingredients:

Chicken Parm:

  • 2 boneless, skinless chicken breasts

  • 1/4 cup all purpose flour

  • 2 eggs

  • 1/2 cup panko breadcrumbs (add more depending on size of chicken breasts)

  • 1 tsp. garlic powder

  • 1/4 cup Italian parsley, chopped

  • 1/4 cup Parmigiano Reggiano, grated

  • 1/4 cup vegetable oil (for frying)

  • 2 sprigs fresh basil

  • 1 ball fresh mozzarella, sliced

  • 2 tbsp. Parmigiano Reggiano, grated

Sauce:

  • 1 28 oz. can crushed tomatoes

  • 2 cloves garlic, minced

  • 1/2 yellow onion, chopped

  • 1 small carrot, chopped

  • 1 tbsp. salt

  • 2 tbsp. extra virgin olive oil

Directions

Chicken Parm:

  1. Pound out chicken breasts and season with salt and pepper.

  2. In a shallow bowl, whisk eggs and mix in flour. In a separate shallow bowl, combine panko breadcrumbs, garlic powder, parsley and Parmigiano Reggiano.

  3. Dredge the chicken in the egg and flour mixture, then dip into the breadcrumb mixture, fully coating each side.

  4. In a frying pan, add vegetable oil and fry chicken over medium heat (fry for about 4-5 minutes per side until fully cooked, depending on the thickness of the chicken).

  5. Once the chicken is cooked and the outside is golden brown in color, remove from pan and place on a baking sheet. Spread sauce on top of the chicken, place sliced mozzarella on top and sprinkle on some grated Parmigiano Reggiano.

  6. Place the baking sheet on the top rack inside of the oven. Broil for about 5 minutes on high until the cheese starts to bubble and brown. Remove baking sheet from the oven, plate the chicken parm and top with a basil leaf. Serve with a side of penne alla vodka or spicy fusilli alla vodka (recipe here).

Sauce:

  1. Add EVOO, onions and carrot to a sauce pan and cook over medium heat for about 5 minutes. Add minced garlic and salt and further cook for about 2-3 minutes or until onion mixture is fully cooked or translucent.

  2. Add in the crushed tomatoes, stir and simmer over low heat for about 30-60 minutes (the longer the better).

  3. Remove from heat and allow to cool. Add the sauce to a blender and blend until smooth. Add the blended sauce back to the sauce pan and heat over low until ready to serve.