Parmesan Chicken
This is a revised oven version. It is lighter and just as tasty.
4 boneless, skinless chicken breasts (5 to 6 ounces each)
1½ bread crumbs (I like panko - Japanese-style bread crumbs)
½ cup grated Parmesan cheese plus extra for serving (it’s best to grate your own)
Ground black pepper
1½ teaspoons garlic powder
¾ cup unbleached all-purpose flour
2 large eggs
Olive or Canola oil (~¾ cup)
Vegetable cooking spray (Pam)
2 cups tomato sauce, warmed (recipe below)
3 ounces shredded part-skim mozzarella cheese (about ¾ cup)
1 tablespoon minced fresh basil
Tomato Sauce Recipe
1 (28-ounce) can diced tomatoes
4 medium cloves garlic, minced (4 teaspoons)
1 tablespoon tomato paste
1 teaspoon olive oil
⅛ teaspoon red pepper flakes
1 tablespoon minced fresh basil leaves
1. Heat the oven to 475 degrees.
2. Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan.
3. In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and ½ teaspoon pepper together.
4. In a third shallow dish, whisk the eggs and 1 tablespoon water together.
5. Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray.
6. Pat the chicken dry with paper towels, then season with salt and pepper.
7. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the eggs, and finally coat and press on the bread crumbs.
8. Lay the chicken on the wire rack.
9. Spray the tops of the chicken with vegetable oil spray.
10. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes.
11. Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella.
12. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes.
13. Sprinkle with the basil and serve, passing the remaining sauce and Parmesan separately.
For Simple Tomato Sauce (or use store bought)
1. Pulse the tomatoes in a food processor until mostly smooth, about ten 1-second pulses; set aside.
2. Cook the garlic, tomato paste, oil, and pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes.
3. Stir in the pureed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes. Off the heat, stir in the basil and season with salt and pepper to taste. Cover and set aside until needed.
Serve with steamed broccoli or asparagus and rice (I like Uncle Ben's Converted Rice)