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Chicken Parmesan

Back in the early 70s Sunset Books published a line of cookbooks that were frequently spotted in supermarkets. They weren't exactly a bargain on price but they were surprisingly good. I've found lots of gems in them over the years. This recipe is my variation on Golden Chicken Cutlets, in the series' "Italian Cook Book."

2 pounds   boned and skinned chicken breasts
3 tablespoons   olive oil
1/2 teaspoon   salt
1/2 teaspoon   cayenne
1/4 teaspoon   nutmeg
1/4 teaspoon   marjoram
2 large   eggs
1 cup   parmesan cheese -- grated and divided
2/3 cup   fine dry breadcrumbs
1/3 cup   flour
1/4 cup   butter
1/2 cup   dry white wine
1 quart   your favorite tomato gravy (or try mine)
1/2 pound   provolone cheese -- sliced
1 wedge   lemon

Mix the flour and seasonings together in a gallon size plastic baggie. In one shallow dish beat the eggs with 2 tablespoons of water. In a second shallow dish mix the grated cheese and bread crumbs. Cut the chicken breasts into halves (see notes). Pound each breast piece, layered between wax paper, with a mallet or the wide edge of a chefs knife until each piece is about 1/4" thick.

Place the chicken pieces, two at a time, into the baggie with the flour and seasonings, and shake to coat. Pick up a floured chicken piece shaking off any excess and dredge in the egg wash and finally coat with the bread crumbs and grated cheese. Layer the coated pieces on a plate separating the layers with wax paper. When finished place the chicken into the fridge for at least one half hour. This allows the coating to better adhere to the chicken, and less prone to come off later when browning.

Melt the butter and oil over medium high heat in a wide sautéing pan. Sauté the chicken pieces making sure not to crowd pan - split into two batches if necessary. The chicken should sauté about 2 minutes on each side until golden brown. Arrange sautéed chicken pieces on a baking sheet and keep warm in the oven

Pour the wine into the sauté pan deglazing and scraping up the bits from the bottom of the pan. Allow to reduce for a few minutes. Squeeze the lemon wedge into the pan. Take chicken out of oven, ladle a small amount of the wine sauce onto each piece, cover with provolone and return to the oven until the cheese has melted. Serve the chicken breasts covered with a ladle of tomato sauce and some grated cheese.

Serve with salad, pasta and crusty bread.

Notes:

Trim away the "tenderloin" from the underside of each breast half and save for another time.  This will give the breast halves a more uniform thickness.

 

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