Sunday, January 17, 2010

Chicken Parmesan

The panko bread crumbs and olive oil make this Chicken Parm one of the best I've ever had. I made the tomato sauce from scratch but if you want to save some time then use premade sauce.

Recipe is from Bobby Flay

4 boneless skinless chicken breasts, pounded thin
Freshly ground black pepper
2 cups flour, seasoned with salt and pepper
4 large eggs beaten with 2 tbsp water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup pure olive oil
Tomato sauce, 24 oz jar
1 lb fresh mozzarella, thin
1/4 cup grated Parmesan

Preheat oven to 400 degrees. Season chicken on both sides with salt and pepper. Dredge each chicken breast in flour and tap off excess. Dip in egg and let excess drip off. then dredge both sides in the bread crumbs. Divide the oil between two large saute pans and heat until almost smoking. Add two chicken breasts to each pan and cook until golden brown on each side, about two minutes per side. Transfer to a baking pan and top each breast with sauce, mozzarella, salt and pepper, and Parmesan. Bake in the oven until chicken is cooked through and cheese is melted about 7 minutes. Remove from oven and serve.

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