MAKES: 4 servings TESTED BY: Colleen W.
042 Chicken Parmigiana
TASTING COMMENTS:
Our Test Kitchen is equipped with every kind of tool you can imagine, but if you don’t have a meat mallet, pound the chicken with the bottom of a heavy skillet or a rolling pin.—CW
start to finish 45 minutes
- 1 Tbsp. butter
- ⅓ cup chopped onion
- 1 clove garlic, minced
- 1 14.5-oz. can diced tomatoes, undrained
- ½ tsp. sugar
- ⅛ tsp. salt
- Dash black pepper
- ¼ cup snipped fresh basil
- 4 6-to 8-oz. skinless, boneless chicken breast halves
- 1 egg, lightly beaten
- 2 Tbsp. milk
- ⅓ cup seasoned fine dry bread crumbs
- ¼ cup grated Parmesan cheese
- ½ tsp. dried oregano, crushed
- 3 Tbsp. olive oil or vegetable oil
- ¼ cup shredded mozzarella cheese (1 oz.)
Don’t have fresh basil on hand? The rule of thumb for substituting dried herbs for fresh is to use one-third of the amount of dried herbs. So in this recipe, use 4 tsp. dried basil and add it with the salt and pepper.
1. For sauce, in a medium saucepan melt butter over medium heat. Add onion and garlic; cook until tender, stirring occasionally. Stir in tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until desired consistency, stirring occasionally. Stir in basil. Keep sauce warm.
2. Meanwhile, place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about ¼ inch thick. Remove and discard plastic wrap.
3. In a shallow dish combine egg and milk. In another shallow dish stir together bread crumbs, 3 Tbsp. of the Parmesan cheese, and the oregano. Dip chicken into egg mixture, then into crumb mixture, turning to coat.
4. In an extra-large skillet heat oil over medium heat. Add chicken; cook 4 to 6 minutes or until golden, turning once. Transfer chicken to a platter.
5. Spoon sauce over chicken. Top with mozzarella cheese and the remaining 1 Tbsp. Parmesan cheese. Let stand 2 minutes or until mozzarella cheese is melted.
Per serving 439 cal., 22 g fat (6 g sat. fat), 173 mg chol., 750 mg sodium, 14 g carb., 2 g fiber, 5 g sugars, 44 g pro.
Veal Parmigiana Prepare as directed, except substitute 1 lb. boneless veal sirloin or round steak, cut ½ inch thick, for the chicken breast halves. Cut meat into four serving-size pieces and pound until ¼ inch thick.
Creamy Tomato Chicken Parmigiana Prepare as directed, except after simmering the sauce until desired consistency, slowly add 3 Tbsp. heavy cream or half-and-half, stirring constantly. Cook and stir 3 minutes more; stir in basil.
Tenderizing tips Pounding meat breaks up connective tissues, making the meat more tender. It also flattens the chicken to an even thickness, allowing it to cook quickly and evenly. To avoid splatters, place the chicken breast between two pieces of plastic wrap. Starting from the thickest part of the chicken breast, lightly pound the chicken using the flat side of a meat mallet.
TESTING NOTES
1. Place the egg mixture and bread crumb mixture in shallow dishes, such as pie plates, for easy dipping.
2. Working with one piece at a time, dip the chicken into the egg mixture. Hold the chicken over the dish, allowing the excess egg mixture to drip off.
3. Dredge both sides of the chicken in the bread crumb mixture, using your fingers to lightly press the crumbs onto the chicken for an even coating.
4. Place the chicken on a piece of waxed paper. Repeat with remaining chicken pieces.
