Chicken Parmesan
Chicken Parmesan
Crispy chicken cutlet, rich and creamy tomato sauce, fresh basil, mozzarella and parmesan cheese
Tomato sauce
1 Can San Marzano Tomatoes (28oz)
1 Sweet onion( Julienne )
12 Cloves Garlic Confit
2 Tbsp Sugar
1 Tbsp Oregano
1 Tsp Black pepper
1 Tsp Red Pepper Flakes
4 Tbsp Butter
Salt to taste
2 Tbsp Fresh Basil (Chiffonade)
Procedure
1.In a medium sauce pan melt 2 Tbsp of butter then begin to caramelize the onion until it reaches a deep golden brown
2.Add the tomatoes and the confit garlic to the caramelized onions, then blend with a stick blender until smooth
3.Add the seasonings then salt to taste
4.Simmer the sauce for 30 minutes - 1 hour
5.Cook pasta of your choice until al dente
6.In a sauté pan add a few spoon fulls of the tomato sauce then thin it out with pasta water
7.Bring the sauce to a simmer then emulsify with 2 Tbsp of butter
8.Add your cooked pasta followed by your fresh basil then mix till combined
Chicken Cutlet
Ingredients
4 chicken thighs
1/2 Tsp salt
1 Tsp onion powder
1 Tsp garlic powder
1/2 cup flour
2 eggs (whisk into egg wash)
1 cup bread crumbs
Procedure
1.Flatten the chicken thighs with a meat mallet then season with the salt, onion powder, and garlic powder
2.Dredge the chicken in the flour followed by the egg wash then into the bread crumbs
3.Frying Method- Heat oil to 350F and cook the breaded chicken thighs until golden brown with a internal temperature of 165F
4.Baking Method- Place the breaded chicken on a wire rack then bake in the oven a 425F until golden brown with a internal temperature of 165F
5.Top the cooked chicken with the tomato sauce followed by a mixture of mozzarella and parmesan cheese
6.Broil the cheese on top then serve with pasta
