Ingredients: |
Ingredients: 2 large boneless, skinless chicken breasts(6-8 ounces each), halved crosswise.
2 medium garlic cloves, peeled and crushed
2 Tbsp's extra-virgin olive oil
1 (28 ounce) can crushed tomatoes
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp sugar
Salt and ground pepper, to taste
1 large egg
1/2 cup dried bred crumbs
8 ounces spaghetti or linguine
1/4 cup extra-virgin olive oil
1/2 cup grated part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese
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Directions: |
Directions:Place chicken pieces between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly until each piece is 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.
In a large saucepan, heat garlic and 2 Tbs. oil over medium heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer: simmer until sauce thickens a bit and flavors meld, 10-12 minutes. Cover and keep warm. (Remember. this makes twice the amount of sauce you need, so you can put aside half for another meal.
Bring 2 quarts of salted water to boil in a large soup kettle.
In a shallow dish, beat egg until well blended. In another shallow dish, mix bread crumbs and more pepper. Preheat broiler.
Taking one cutlet at a time, dip both sides of each in beaten egg mixture, then in bread crumbs.
Heat remaining 1/4 cup olive oil over medium -high heat in a 12 inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 -10 minutes total. As the cutlets are cooking, cook pasta in boiling water according to the package directions.
Transfer cutlets to a cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4-5 inches from heat source, until the cheese melts.
Drain pasta. Put a cutlet on top of a portion of the cooked pasta on each of the 4 plates. Spoon 2-3 tbsp's of sauce over part of each cutlet. Serve with extra Parmesan cheese. |
Personal
Notes: |
Personal
Notes: Every time I make Chicken Parmesan for our family I now think of Grant. This was the special dinner he made for our family as a thank you for staying with us during his internship in Indianapolis. Although the kitchen was a disaster after his adventure,the meal was great. I think he was very proud of himself for his accomplishment. This is probably a different recipe than he used that night, but thought he might want a similar one for quick access when he gets out on his own.
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