Monday, January 17, 2011


chicken parmigiana
for me, comfort is not made "light"..
whole eggs, breaded and fried in canola, 
broiled with a generous slice of mozzarella, 
on rich tomato sauce with wine. and noodles, of course!

chicken parmigiana (aka chicken parmesan)

for the chicken:
  • 1 large egg, beaten
  • 1 chicken breast, split lengthwise into 1/4 or 1/3 inch thick halves
  • 3/4 cup bread crumbs
  • 1 tsp fine salt
  • 1 tsp oregano, dried
  • 1 tsp basil, dried
  • canola oil
  • 2-3 oz. mozzarella, thinly sliced
  • black pepper, ground
in a wide bowl, combine bread crumbs, salt, and spices.
dip breast half into beaten egg, then into crumb mixture, then into egg again, then finally crumb mixture.
repeat with other chicken breast half.
let chicken rest while heating a generous amount of canola oil in a pan, over medium high heat.
once oil is hot, fry chicken 3-4 min on each side, flipping only once. (cooking time dependent on thickness)
remove chicken from pan and allow to drain on paper towels. begin preheating broiler.
arrange mozzarella slices on each piece.
broil for ~5 min or until cheese is brown and bubbly. top with fresh ground pepper.

for the sauce:
  • 1/3 cup tomato paste (i had some homemade on hand)
  • 1/4 cup water (use more as needed)
  • 1/4 cup red wine
  • 1 garlic clove, minced
  • 1 tsp oregano, dried
  • 1 tsp basil, dried
  • 1 tsp marjoram, dried
  • 1/2 tsp fennel seed, crushed
  • salt to taste
combine all ingredients well in a saucepan
simmer together for ~10 min, stirring occasionally and add water as needed.
season to taste with salt.

for serving:
spoon sauce over cooked pasta of choice, and top with chicken breast.
serve immediately, sprinkle with parmesan or with a side of toast if desired.