Chicken Parmigiana

Ingredients

• Hide ingredients for Tomato Sauce 1 Tomato Sauce (opens in new tab) Tomato Sauce
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • (1 small carrot, finely chopped)
  • (1 small celery rib with leaves, finely chopped)
  • 2 garlic cloves, minced
  • (1 tablespoon chopped basil, rosemary, sage, or thyme)
  • 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes
  • (½ cup sun-dried tomatoes, soaked in boiling water until soft, and finely chopped)
  • 2 teaspoons tomato paste
  • ¾ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste

  Sub-recipe steps

  1. Heat in a large skillet over medium heat: 2 tablespoons olive oil
  2. Add: 1 small onion, finely chopped; (1 small carrot, finely chopped); (1 small celery rib with leaves, finely chopped)
  3. Cover, reduce the heat to low, and cook, stirring occasionally, until the vegetables are very soft, about 15 minutes. Add and cook, stirring, for 30 seconds: 2 garlic cloves, minced; (1 tablespoon chopped basil, rosemary, sage, or thyme)
  4. Stir in: 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes; (½ cup sun-dried tomatoes, soaked in boiling water until soft, and finely chopped); 2 teaspoons tomato paste; ¾ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste
  5. Simmer, uncovered, crushing the tomatoes with a potato masher or a wooden spoon to break them up, until the sauce is thickened, 15 to 20 minutes. Pass through a food mill for a smooth sauce.
• Hide ingredients for Pan-Fried Chicken Cutlets II 1 Pan-Fried Chicken Cutlets II (opens in new tab) Pan-Fried Chicken Cutlets II
  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • ½ cup flour
  • 3 tablespoons vegetable oil
  • 1 ½ cups dry bread crumbs
  • (¼ to ½ cup grated Parmesan [1 to 2 ounces])
  • (1 ½ teaspoons dried rosemary, thyme, or oregano, crumbled)
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 2 large eggs
  • 1 tablespoon water
  • ½ cup flour
  • ⅓ cup vegetable oil
  • 2 eggs
  • 1 tablespoon water
  • 1 cup panko bread crumbs
  • ⅓ cup vegetable oil

  Sub-recipe steps

  1. Have ready: 4 boneless, skinless chicken breasts (about 2 pounds)
  2. Trim any fat around the edges. Butterfly each breast by holding the knife parallel to the work surface and slicing lengthwise through the thicker side. Continue slicing through the breast, stopping ½ inch from the opposite side to form a hinge. Open each breast like a book and flatten it with your hand. Place a butterflied breast between sheets of wax paper and pound with a mallet or rolling pin to flatten to ¼ to ½ inch thick. If the breasts seem too large for the pan once they have been pounded, cut them in half.
  3. Season with: 1 ½ teaspoons salt; 1 teaspoon black pepper
  4. Spread on a plate: ½ cup flour
  5. Preheat the oven to 200°F. Heat in a large heavy skillet over medium-high heat: 3 tablespoons vegetable oil
  6. Working in batches, coat the cutlets with the flour, shake off the excess, and cook until lightly browned, 2 to 3 minutes each side, adding more oil between batches if the skillet looks dry. As they finish cooking, transfer the cutlets to a plate or baking sheet lined with paper towels and keep warm in the oven. Serve immediately or at room temperature.
  7. CHICKEN MILANESE
  8. Butterfly and pound chicken breasts as for version I. Combine in a wide shallow bowl: 1 ½ cups dry bread crumbs; (¼ to ½ cup grated Parmesan [1 to 2 ounces]); (1 ½ teaspoons dried rosemary, thyme, or oregano, crumbled); 1 ½ teaspoons salt; 1 teaspoon black pepper
  9. Whisk together in a shallow bowl: 2 large eggs; 1 tablespoon water
  10. Spread on a plate: ½ cup flour
  11. Coat the chicken with the flour and shake off the excess. Dip in the egg mixture, then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere. Set aside on a plate. Preheat the oven to 200°F.
  12. Pan-fry the cutlets as directed in version I, using: ⅓ cup vegetable oil
  13. CHICKEN KATSU
  14. These Japanese-style cutlets have an appealing golden-brown panko crust. To make this with the traditional pork, butterfly and pound the pork as directed in Breaded Pork Chops or Cutlets and substitute for the chicken in this recipe.
  15. Butterfly, pound, season, and flour chicken breasts as for version I.
  16. Whisk together in a shallow bowl: 2 eggs; 1 tablespoon water
  17. Add to a second bowl: 1 cup panko bread crumbs
  18. Dip the floured chicken in the egg, then coat with the panko. Place on a plate. Preheat the oven to 200°F.
  19. Pan-fry the cutlets as directed in version I, using: ⅓ cup vegetable oil
  20. Serve with: Katsu Sauce
• ¼ cup grated Parmesan
• 1 ½ cups shredded mozzarella or 6 ounces mozzarella, thinly sliced
• ½ cup grated Parmesan (2 ounces)
• Chopped parsley