"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Parmesan Recipe

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This recipe for Chicken Parmesan, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


3 T. olive oil
salt and freshly ground pepper
1 t. each fresh rosemary leaves, thyme leaves, Italian parsley leaves, chopped
1 1/2 c. Simple Tomato Sauce (recipe follows) or jar marinara sauce
8 (3 oz. each) chicken cutlets
1/2 c. shredded mozzarella
16 t. grated Parmesan
2 T. unsalted butter, cut into pieces
1/2 c. extra-virgin olive oil
1 sm. onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
sea salt and freshly ground pepper
64 oz. crushed tomatoes
4-6 basil leaves
2 dried bay leaves
4 T. unsalted butter, optional

Preheat oven to 500. Blend oil and herbs; season with salt and pepper. Brush both sides of cutlets with oil. Cook in heavy large oven-proof skillet on high until brown, 2 minutes per side. Remove from heat. Spoon marinara over and around cutlets. Sprinkle 1 teaspoon mozzarella, then 2 teaspoons Parmesan over each. Sprinkle butter pieces atop cutlets. Bake until cheese melts and chicken is cooked through, 3-5 minutes. SAUCE: In large casserole pot, saute onion and garlic in oil on medium-high until soft and translucent, 2 minutes. Add celery and carrots; season with salt and pepper. Saute until vegetables are soft, 5 minutes. Add tomatoes, basil and bay leaves; simmer covered on low 1 hour until thick. Remove bay leaves; if sauce tastes acidic, add unsalted butter, 1 tablespoon at a time. Process half the tomato sauce at a time in food processor bowl until smooth. (Freeze in Ziploc bags up to 6 mos.)




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