Ingredients
-
-
2
-
1/4
-
1
-
1/2
-
1/4
-
1/4
-
-
-
-
1
-
-
-
1/2 - 1
-
2
Directions
Basil-Garlic Chicken Parmesan, I got this recipe from America’s Test Kitchen/Cooks Illustrated: Our streamlined recipe lets you put this classic dish on the table in 30 minutes or less *used the sauce from Recipe #22782 instead of the sauce recipe shown because I already had some on hand , This was very good and the chicken was moist and tender I like the idea of adding Panko to the breadcrumb mixture to give it a little more crunch on the outside Also, next time I may cook the sauce down a bit more to make it thicker , A very delicous texture to the chicken I think that next time I will try adding a little bit of Panko the the breadcrumb mixture Thanks!
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Steps
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1
Done
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For Sauce:. |
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2
Done
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in a Large Saucepan or Dutch Oven, Heat Garlic and Oil Together Over Medium-High Heat Until Garlic Starts to Sizzle. |
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3
Done
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Stir in Tomatoes, Basil, Oregano, Sugar, a Pinch of Salt, and a Couple of Grinds of Pepper; Bring to a Simmer. |
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4
Done
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Continue to Simmer Until Sauce Thickens a Bit and Flavors Meld, 10 to 12 Minutes. |
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5
Done
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Taste Sauce, Adjusting Salt If Necessary; Cover and Keep Warm. |
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6
Done
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Chicken Parmesan:. |
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7
Done
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Bring 2 to 3 Quarts of Water to Boil in a Large Soup Kettle. |
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8
Done
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Beat Egg and a Heaping 1/4 Teaspoon Salt in a Small Pie Plate or Other Shallow Dish Until Completely Broken Up. |
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9
Done
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Mix Bread Crumbs, a Heaping 1/4 Teaspoon Salt, and a Grind or Two of Pepper in Another Small Pie Plate or Shallow Baking Dish. |
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10
Done
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Preheat Broiler. |
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11
Done
|
to Prepare Chicken Breasts:. |
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12
Done
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Halve Breasts Horizontally to Form Two Cutlets. (cut This Way, They Need Little or No Pounding). |
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13
Done
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*if Pounding or Using Small Breasts: |
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14
Done
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Pour 1/2 Teaspoon Vegetable Oil in the Center of a Sheet of Plastic Wrap; Turn One Cutlet in the Oil to Coat; Top With a Second Sheet of Plastic Wrap and Pound Gently to an Even 1/4-Inch Thickness; Repeat With Remaining Cutlets, Adding Additional Oil as Needed.*. |
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15
Done
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Working With One at a Time, Dip Both Sides of Each Cutlet in the Beaten Egg, Then in the Bread Crumb Mixture. |
