Monday, September 12, 2011
Sept 8 Chicken Parmesan
I have been dying to make that Milanese Chicken that Dianne made the other day but, clearly if I want to use at one of my official posts, i have to change it up a bit. Her fennel sauce sounded amazing but I didn't have any fennel so, instead, I am going to just use up the last of my fresh tomato sauce and turn it into chicken parmesan.
This is the last supper for us for the next week to ten days as I leave to work at TIFF (the toronto film festival or as it's known in this house, Mommy's Gravy Train).
1/3 cup all-purpose flour
1 egg, beaten
3/4 cups panko
1/3 cup grated parmesan
1 tbls chopped, fresh basil2 large boneless, skinless chicken breasts, tenderloins removed
1/3 cup olive oil
1/2 ball of mozzarella, sliced into slices
Preheat the oven to 350 degrees.
Using three wide shallow bowls, add the flour to one, the eggs to another and the panko, cheese, basil and thyme to the third. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, and then coat with the panko mixture, pressing gently to adhere.
In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add chicken to the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer to the oven and cook for about 15 minutes. After about 10 minutes, add a couple of mozzarella slices to the top of each breast.
If the mozzarella doesn't look melty enough to you after the 15 minutes of cooking time, you can turn on the broiler for a couple of minutes to help it along.
To serve, put the chicken on the plate and cover with the tomato sauce. I served it with a side of linguine tossed in the sauce as well and roasted cauliflower.