Chicken Parmesan

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This is a variation of the Lighter Chicken Parmesan from CI that I have been using for over a year.

This is a great company recipe. I did this for 10 at Christmas in the form presented here along with the expected pasta and it went very well.

Rating 9.5 Always impressive in appearance and taste. 

(printable recipe)

 Tools: nothing special

Ingredients:

1 1/2 cup bread crumbs- you may need up to 2 of not Panko

1 T olive oil

1/2 cup shredded parmesan cheese

3 medium to large chicken breast - skinless, boneless 
1 - 1 1/2 cup shredded mozzarella cheese

3 eggs

2 T water

1/2 c flour

1/2 t salt

1/4 t pepper

1 1/2 t garlic powder
Simple sauce:

1 6oz can tomato paste plus equal amount water

2 cloves garlic crushed

1/2 finely minced small onion

1 T basal - fresh if available

1 t salt

1/2 t pepper

Instructions:

1) Preheat oven to 450 convection (475 standard oven)

2) Prepare large shallow pan with rack. Aluminum foil on bottom would save cleanup time. Spray rack with PAM

Bread Crumbs: 

3) Heat a medium skillet on high with 1 T olive oil. Add the bread crumbs and brown. Panko bread crumbs would be good here or the crumbs of your choice.

4) let cool and add shredded parmesan

Create breading line

5) Use large plates or breading pans.

6) Pan #1 1/2 c flour. 1 1/2 t garlic powder, 1/2 t salt, 1/4 t pepper. Mix well

7) Pan #2 three egg whites combined with 2 T water and mix well

8) Pan #3 browned bread crumbs mixed with parmesan cheese.

Assembly

9) Cut Breasts into cutlets by cutting them horizontally.

10) Dry the chicken cutlets with a paper towel. Dip in the flour mixture. Coat both sides and shake of the excess. Dip in the egg wash and then the bread crumbs. Press the crumbs firmly onto the breast. Place on rack. Spray the tops of the chicken with vegetable oil spray (Lightly)

Cooking:

11) Place on a middle oven rack and cook for about 20 minutes until temp of 170.

12) While cooking create your sauce. Add tomato paste with equal amount of water to sauce pan over medium high heat. Add 2 cloves garlic crushed or minced. 1/2 finely minced small onion. 1 T basal - fresh if available. 1 t salt. 1/2 t pepper. Bring to simmer and decreased heat to low and simmer until needed.

13) Remove the breast from oven when internal temp is 170.

14) Coat top of each breast with a generous amount of sauce and them as much mozzarella as you can get to stick.

15) Placed back in oven and cook until top is browned.

Notes:

1) The chicken breasts are easier to cut when still partially frozen. But I think they hold the breading better if not frozen.

2) Use any marinara sauce you want to replace my simple sauce. This will only make a small amount for topping the chicken. Not enough for pasta if you want that.

3) I frequently will do chicken cutlets on the grill and for baking. It allows the meat to cook through without drying out the outside. Both breading and skim can protect meat from drying on a grill or in an oven but if you are just putting on some butter, seasoning and garlic, you need them to cook through faster.>