Updated Chicken Parmesan

Ingredients

TOMATO SAUCE
1⁄4 cup extra-virgin olive oil
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1⁄2 teaspoon dried basil
1⁄4 teaspoon dried oregano
1⁄4 teaspoon sugar
Salt and pepper
CHICKEN AND PASTA
2 (8-ounce) boneless, skinless chicken breasts, tenderloins removed, trimmed
1 large egg
Salt and pepper
1 cup panko bread crumbs
1⁄4 cup extra-virgin olive oil
3 ounces part-skim mozzarella cheese, shredded (3⁄4 cup)
1 ounce Parmesan cheese, grated (1⁄2 cup), plus extra for serving
8 ounces spaghetti or linguine

Instructions

FOR THE TOMATO SAUCE: Heat oil and garlic in large saucepan over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in tomatoes, basil, oregano, sugar, 1⁄4 teaspoon pepper, and pinch salt, bring to simmer, and cook until sauce thickens and flavors meld, 10 to 12 minutes. Off heat, season with salt to taste and cover to keep warm.
FOR THE CHICKEN AND PASTA: Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in rimmed baking sheet. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to even 1⁄4-inch thickness with meat pounder.
Lightly beat egg and 1⁄4 teaspoon salt together in shallow dish or pie plate. Combine bread crumbs, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in second dish. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, coat with egg mixture, allowing excess to drip off. Coat all sides of cutlet with bread-crumb mixture, pressing gently so that crumbs adhere. Transfer breaded cutlets to prepared wire rack.
Heat oil in 12-inch skillet over medium-high heat until shimmering. Place cutlets in skillet and cook until deep golden brown and crisp on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and continue to cook until deep golden brown and crisp on second side, about 2 minutes longer. Transfer cutlets to clean wire rack set in baking sheet and sprinkle evenly with mozzarella and Parmesan. Broil cutlets until cheese is melted and spotty brown, about 3 minutes.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta. Serve chicken with pasta, spooning sauce over individual portions and passing Parmesan separately.

Updated Chicken Parmesan

Ingredients

Instructions

Tags

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