The latest issue of Fine Cooking had a recipe for quick chicken Parmesan, which I made last Sunday night. It was so delicious that we could not stop devouring it. The main tweak I made to the recipe was to substitute my own tomato sauce for the quick sauce in the recipe. I made the sauce that afternoon, let it simmer for a while to build flavor, then passed it through a food mill to make it smooth. Taking a little extra care with the sauce elevates chicken Parmesan to the sublime, I think.
Yields: 4 servings
- 2 cups tomato sauce, preferably homemade
- ½ cup flour
- Pepper and salt to taste
- 2 eggs
- 1½ cups panko breadcrumbs
- 4 boneless, skinless chicken cutlets or 8 chicken tenders
- 2 tbsp. olive oil
- ¼ cup grated Parmesan
- 4 oz. fresh mozzarella, sliced thinly
- ¼ cup basil leaves, chopped
If the tomato sauce is chunky, pass it through a food mill. Bring the sauce to a simmer.
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil and spray it with nonstick cooking spray.
Heat the oil in a large skillet over medium-high. Season the chicken with salt. Prepare 3 shallow dishes: the flour mixed with some pepper in the first; the eggs beaten with 1 tablespoon water in the second; and the panko breadcrumbs in the third. Coat each piece of chicken in the flour, shaking off the excess. Then dunk it in the egg, followed by the panko. Brown the chicken in the skillet on both sides until the crumbs are golden, 1-2 minutes per side.
Transfer the chicken to the baking sheet. Spoon some tomato sauce over each piece (you should have sauce left over). Sprinkle Parmesan over each piece, and then top with a slice or two of mozzarella. Bake the chicken until cooked through, 5-7 minutes.
To serve, mix the basil into the remaining sauce. Spoon some more sauce on each plate. Lay the cutlets on top of the sauce. Be sure to serve with some crusty bread for mopping up the extra sauce.