Chicken Parmigiana
Lightly fried, breaded chicken cutlets topped with Mozzarella, Parmesan, and Pomodoro sauce.
Equipment
- large stockpot - for the linguini
- large stockpot - for the Pomodoro
- large skillet - for the chicken
- colander
- tongs
- baking sheet
- paper towels
- large spoon
- wire whisk
Ingredients
For the Pomodoro sauce
- ½ cup yellow onion – minced
- ½ cup basil leaves - chopped and divided
- 2 bay leaves
- 3 clove garlic – minced
- 28 ounce stewed whole tomatoes – San Marzano tomatoes make the best sauce
- 2 tbsp olive oil – extra virgin
- 1 tsp sea salt – more to taste
- 1 tsp black pepper
- 1 lemon - zested, juiced and divided
- ½ cup beef broth - only used if necessary to thin the sauce
For the chicken cutlets
- 1 egg
- 1 tbsp corn starch
- 1 cup breadcrumbs - unseasoned
- 1 tbsp flat leaf parsley - chopped
- ¼ cup Parmesan cheese - grated and chopped
- 1 tsp garlic powder
- 2 chicken thighs - pounded thin
- ¼ cup all purpose flour
- 2 tbsp olive oil
- 2 tbsp butter
- 4 slice fresh Mozzarella cheese - sliced
For the pasta
- 4 quarts water
- 1 tbsp salt
- 8 ounces linguini
Instructions
For the Pomodoro sauce
- Gather and prepare the ingredients. Chop the onion, pick the basil and bay leaves, and chop the garlic.½ cup yellow onion – minced, ½ cup basil leaves, 2 bay leaves, 3 clove garlic – minced
- Chop half of the basil leaves with the garlic.
- Add the stewed tomatoes to a large glass bowl. Crush the tomatoes with clean hands, leaving some larger chunks intact.28 ounce stewed whole tomatoes
- Add the olive oil to a large stockpot or Dutch oven. Bring up to medium heat, then add the onions and salt. Sauté until soft.2 tbsp olive oil – extra virgin, 1 tsp sea salt – more to taste
- Add the chopped basil and garlic to the onions. Sauté until aromatic.
- Stir in the tomatoes
- Add the black pepper, bay leaves, and half of the lemon juice. Stir to incorporate.1 tsp black pepper, 1 lemon
- Reduce heat to a simmer, and partially over with a lid. Simmer for 1 hour, stirring every 10 minutes to keep from scalding. If the sauce gets too thick, add a splash of the beef broth to thin it out.½ cup beef broth
For the chicken
- Break the egg into a glass bowl. Add the cornstarch, lemon zest, and the remaining lemon juice.1 egg, 1 tbsp corn starch
- Whisk until emulsified
- Add bread crumbs, chopped parsley, Parmesan cheese and garlic powder to a shallow dish.1 cup breadcrumbs, 1 tbsp flat leaf parsley, 1/4 cup Parmesan cheese, 1 tsp garlic powder
- Mix it together.
- Pound chicken to about ¼ inch.2 chicken thighs
- Dredge chicken pieces in flour.1/4 cup all purpose flour
- Dip into the egg wash, followed by the breadcrumb mixture, making sure the chicken pieces are evenly and completely coated.
- In a large skillet over the stovetop, heat oil and butter over medium-low until the butter is melted and sizzling.2 tbsp olive oil, 2 tbsp butter
- Add the breaded chicken pieces to the pan, and cook for a few minutes until browned on the bottom.
- Flip the chicken pieces over, and cook for a few minutes more to brown the other side.
- Remove to a baking sheet lined with a paper towel to drain any excess oil.
- Top the fried chicken cutlets with slices of mozzarella.4 slice fresh Mozzarella cheese
- Preheat oven to 400 degrees. Place the chicken into the hot oven for a few minutes to melt the cheese.
- Remove from the oven and turn off the heat.
For the pasta
- Add 4 quarts of water to a large stockpot, and bring to a boil. Add 1 tbsp salt to the boiling water.1 tbsp salt, 4 quarts water
- Add the pasta and cook until al dente according to package instructions. About 12 minutes.8 ounces linguini
- When the pasta is done, strain it through a colander.
For serving
- Stir in the remaining chopped fresh basil to the sauce, and adjust seasonings to your preference. Serve by placing a portion of cooked linguini onto a plate, then ladle some of the Pomodoro sauce on top. Add a chicken cutlet and cover with more sauce. Add some grated Parmesan, and a pinch of parsley. Serve hot.
Nutrition
Calories: 1207kcal | Carbohydrates: 136g | Protein: 63g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 4315mg | Potassium: 1658mg | Fiber: 11g | Sugar: 22g | Vitamin A: 1678IU | Vitamin C: 66mg | Calcium: 747mg | Iron: 10mg
