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Updated Chicken Parmesan
I tried this recipe the other night and it was a complete success. I took this from “Cook’s Illustrated”. Made a few changes. This is a streamline version of the original and is made to get the dish on the table in just 30 minutes. I do not cook on a time limit and it took me around 1 hour. Cutting the Chicken breasts in half and pounding the cutlets thin ensured that they cook evenly and quickly. To make slicing the chicken easier, freeze it for 15 minutes. To ensure that the chicken and pasta are done at the same time, start cooking the pasta immediately after placing the chicken in the skillet.
Tomato Sauce
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon sugar
Salt and pepper
My Changes
I used 3 garlic cloves, minced
I used 1 teaspoon dried basil
I used 1 teaspoon dried oregano
I used 1 teaspoon dried parsley
I used half a carrot, grated (this helps to sweeten the sauce and I feel helps cut down on some of the acidity of the tomatoes)
I used 1 (28-ounce) can whole tomatoes, as I did not have a can of crushed tomatoes. I crushed the tomatoes in a bowl with my hands.
I used I (6-ounce) can of tomato paste, to make the sauce thicker as I used the whole tomatoes.
I used 1/4 cup dry red wine
Chicken and Pasta
2 (8-ounce) boneless, skinless chicken breasts, tenderloins removed, trimmed
1 large egg
Salt and pepper
1 cup panko bread crumbs
1/4 cup extra-virgin olive oil
3 ounces part-skim mozzarella cheese, shredded (3/4 cup)
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
8 ounces spaghetti or linguine
My Changes
I used Hot sauce, such as Texas Pete
I used 1/4 cup of buttermilk
I used 12 ounces of thin spaghetti (my wife likes thin spaghetti)
2 Tablespoons minced fresh parsley
For the Tomato Sauce
Heat oil and garlic in large saucepan over medium heat. Cook, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in tomatoes, basil, oregano, sugar, 1/4 teaspoon pepper, and pinch of salt. I added the parsley, grated carrot, tomato paste and wine. I gently combined all the ingredients. Bring to a simmer, and cook until sauce thickens and flavors meld, 10 to 12 minutes. I cooked the sauce for 30 minutes. Take off heat, season with salt to taste and cover to keep warm.
For the Chicken and Pasta
Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in rimmed baking sheet. Halve chicken horizontally, then cover chicken halves with plastic wrap and pound to even 1/4-inch thickness with meat pounder.
Lightly beat egg and 1/4 teaspoon salt together in shallow dish or pie plate. Here I added hot sauce to taste and 1/4 cup of buttermilk. Combine bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper in second dish. Pat chicken dry with paper towels and season with salt and pepper. I did not season the chicken with salt and pepper. Working with 1 cutlet at a time, coat with egg mixture, allowing excess to drip off. Coat all sides of cutlet with bread-crumb mixture, pressing gently so that crumbs adhere. Transfer breaded cutlet to prepared wire rack.
Heat oil in 12-inch skillet over medium-high heat until shimmering. Place cutlets in skillet and cook until deep golden brown on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and continue to cook until deep golden brown and crisp on second side, about 2 minutes longer. Do not crowd cutlets in skillet, they will not cook evenly. If necessary cook two batches. When first batch is done, transfer cutlets to clean wire rack set in baking sheet and sprinkle evenly with mozzarella and Parmesan, and cover with aluminum foil. Remove oil from skillet, and wipe skillet clean with a paper towel. This is to prevent any of the bread crumbs in the skillet from burning. Reheat oil and cook second batch same as the first, transfer to wire rack and put cheese on cutlets. Broil cutlets until cheese is melted and spotty brown, about 3 minutes.
Meanwhile bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. I usually add on tablespoon of oil to the water, I find keeps the pasta from sticking together. Drain pasta. Serve chicken with pasta, spooning sauce over individual portions and passing Parmesan separately. I add some extra-vigin olive oil to pasta after I plate it, this keeps the pasta from sticking together. I put the sauce in a separate bowl and let everyone put their own sauce over the pasta and chicken. I put out minced fresh parsley for those who wished to put this over the dish. I served a salad with the pasta and chicken.
Jun 08, 2016 at 3:25 PM
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