10954 Chicken Parmesan 35 mins 30 mins 6 servings Mon Oct 08 07:09:00 -0700 2007 Tue Feb 17 17:33:57 -0800 2009 Medium American CHOW http://www.chow.com/recipes/10954 Wed, 18 Feb 2009 01:33:57 GMT The dish that defines Italian American food The dish that defines Italian American food. Chicken Parmesan is mistakenly considered an authentic Italian dish, but it’s (almost) as American as apple pie. In this version, panko breadcrumbs give it extra crunch and the chicken sits atop our Basic Tomato Sauce loaded with basil.

What to buy: We started with 12-ounce chicken breasts and cut them in half to make 6 portions. Go ahead and use 6-ounce chicken breasts if you find them at your local market, though they are harder to come by these days.

Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.

Game plan: For a slacker solution, you can use good-quality store-bought tomato sauce.

]]>
  • Heat the broiler to high and arrange a rack in the top third of the oven. Place chicken breasts between 2 sheets of plastic wrap, parchment paper, or wax paper, or in a resealable plastic bag, and pound to an even thickness (about 1/4 inch thick) with a meat pounder, a rolling pin, or the bottom of a pan. Season well with salt and freshly ground black pepper.
  • Place flour in a wide, shallow dish, season well with salt and freshly ground black pepper, and mix; set aside. Combine milk and eggs in another shallow dish and mix until eggs are broken up; set aside. Mix panko and Parmesan together in a third shallow dish.
  • To bread the chicken, dredge a breast in the flour mixture and shake off the excess. Next, coat it in the egg mixture and let the excess drip off. Finally, press it into the panko mixture until it’s well coated. Set the breaded chicken on a large plate or baking sheet and repeat with the remaining breasts.
  • Line a clean baking sheet with paper towels and set aside. Heat the olive oil in a large frying pan over medium-high heat until shimmering but not smoking, or 350°F on a deep-fry thermometer. Add chicken in batches (don’t overcrowd the pan) and fry until golden brown, about 2 minutes per side. Remove to the paper-towel-lined baking sheet and repeat with remaining chicken.
  • While frying the last batch of chicken, bring tomato sauce to a simmer in a small saucepan over medium-low heat. Once warmed through, stir in 1/4 cup of the basil and reserve the rest for garnish. Remove the paper towels and place the chicken directly on the baking sheet. Divide mozzarella slices evenly among breasts and place under the broiler until cheese is golden and bubbly. (Rotate the baking sheet as needed for even browning.)
  • To serve, ladle 1/2 cup tomato sauce onto each plate, top with chicken, and sprinkle with remaining basil.

    • Beverage pairing: Kali Hart Monterey County Chardonnay, California. A good American Chardonnay for an Italian American dish. This white wine has a nice implicit fruity sweetness and a juicy acidity to make it a refreshing match for the chicken, tomatoes, and cheese.

    ]]>     http://www.chow.com/assets/2007/06/chickenparmesan_290.jpg Kate Ramos 50 Main 127 3 (11- to 12-ounce) boneless, skinless chicken breasts, cut in half horizontally

    ]]>     3/4 cup all-purpose flour

    ]]>     3/4 cup whole milk

    ]]>     2 large eggs, beaten

    ]]>     1 1/2 cups panko

    ]]>     1/2 cup finely grated Parmesan cheese (about 1/2 ounce)

    ]]>     1 cup olive oil

    ]]>     3 cups Basic Tomato Sauce **

    ]]>     67 1/2 cup thinly sliced fresh basil leaves (about 20 medium leaves)

    ]]>     8 ounces fresh mozzarella, cut into 12 thin slices

    ]]>     6834 italian american 7163 trattoria 7164 chicken parm 7165 panko 7166 breaded 172 mozzarella 418 dairy 256 cheese 940 fried 7048 myo mozzarella 5931 kate ramos 1 chow 744 indulgent 822 american 14345 chicken breast 23680 affordable 38 budget 2166 kids 9636 adults 21 main 70 chicken 14829 parmesan