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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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