Thursday, 3 May 2012

Chicken Parmesan

I grew up eating schnitzel. My mother would make it with pork or veal. You can apply this recipe to pork, veal or chicken. You can make this plain with no additions to the breadcrumbs or add some Italian influences and change this to a delicious Chicken Parmesan.

You will need:

  • 2 chicken breasts- butterflied and pounded thin
  • 1 cup flour
  • salt and pepper
  • 1-2 eggs beaten
  • 1 cup breadcrumbs
  • 2 tbsp fresh parsley- chopped fine
  • 2 tbsp fresh grated Parmesan
  • 1 tbsp Italian Seasoning
  • 1/4 -1/2 cup oil for frying
  • 14oz can crushed tomatoes
  • 1 tsp chili flakes
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp granulated garlic
  • 1 clove garlic- crushed
  • 1 tbsp fresh grated Parmesan
  • 2 tbsp fresh parsley chopped.

1/2 cup grated mozzarella and 1/4 cup grated Parmesan

Step 1: slice the chicken breasts in half almost completely through. Open up chicken breast. In between plastic wrap place chicken pieces and pound gently to flatten. Do not pound too hard or you may tear tender meat. 

Step 2: create a breading station. In one bowl add beaten eggs. On a plate add flour and 1 tsp salt and 1 tsp pepper. On another plate add breadcrumbs, parsley, Parmesan and Italian seasoning. Mix each to incorporated seasonings.

Step 3: coat the chicken pieces first in flour. Shake off excess.

Step 4: Dip in egg wash, then breadcrumbs. Press the breadcrumbs to get a good coating.

Step 5: heat oil in a pan to medium/high heat. Fry chicken slices until just starting to brown if you are making the chicken Parmesan (because it will continue to cook in the oven) If you are making the simple schnitzel then you can brown the cutlet more. I usually use enough oil to come halfway up the chicken. Make sure the oil is hot enough before you add the meat or it will absorb too much oil and your schnitzel will be greasy. You can test the heat of the oil by putting in a small piece of bread in it first. If it sizzles it's ready.

Blot on paper towels and serve with a squeeze of lemon, salt and pepper. If you are making chicken Parmesan add sauce and cheese, then bake.

Step 6: in a small bowl add tomato sauce, chili flakes, oregano, salt, pepper, granulated garlic, crushed garlic, Parmesan and parsley. Mix. This is a great uncooked sauce you can use for pizza too. You can store any extra in the fridge or freeze it.

Step 7: add as much sauce as you like to each piece and top with cheeses. Bake at 375 degrees F for 15-20 minutes until top is bubbling and browned.

Serve hot with your favourite pasta or a fresh salad.

1 comment:

  1. Trust me-this was literally orgasmic, my mouth still waters remembering eating this at
    Hilda belle's. Thanks for the recipe