Skillet Chicken Parmesan
WHY THIS RECIPE WORKS To streamline chicken Parmesan and still keep its flavors and textures intact, we
browned boneless, skinless chicken breasts, which we had sliced into cutlets, in a
nonstick pan, then made a simple tomato sauce and simmered the chicken right in the
sauce so it could absorb the flavors. For the cheesy layer, we supplemented the traditional
mozzarella with provolone (preferably the sharp variety) for a much richer flavor.
And rather than breading the chicken, we sprinkled the bread crumbs, which we toasted
and seasoned with Parmesan and basil, over the finished dish so they stayed ultra-crisp.
See the sidebars that follow the recipe.
SERVES 4
We like the assertive flavor of sharp provolone here, but mild provolone works well, too.
|
2 |
slices hearty white sandwich bread, torn into large pieces |
|
3 |
tablespoons olive oil |
|
2½ |
ounces Parmesan cheese, grated (1¼ cups) |
|
¼ |
cup chopped fresh basil |
|
1 |
(28-ounce) can crushed tomatoes |
|
2 |
garlic cloves, minced |
|
Salt and pepper |
|
|
4 |
(6-ounce) boneless, skinless chicken breasts, trimmed |
|
½ |
cup all-purpose flour |
|
3 |
tablespoons vegetable oil |
|
3 |
ounces mozzarella cheese, shredded (¾ cup) |
|
3 |
ounces provolone cheese, shredded (¾ cup) |
1. Pulse bread in food processor to coarse crumbs, about 10 pulses. Toast bread crumbs in 12-inch nonstick skillet over medium-high heat until browned, about 5 minutes, and transfer to bowl. Toss with 1 tablespoon olive oil, ¼ cup Parmesan, and half of basil. In separate bowl, combine remaining 2 tablespoons olive oil, ¼ cup Parmesan, remaining basil, tomatoes, garlic, and salt and pepper to taste.
2. Using sharp knife, and holding chicken securely, slice each breast horizontally into 2 cutlets of even thickness. Place flour in shallow dish. Season chicken with salt and pepper and dredge in flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes. Transfer to plate and repeat with remaining cutlets and remaining 1 tablespoon vegetable oil.
3. Reduce heat to medium-low and add tomato mixture to now-empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining ¾ cup Parmesan over chicken. Cover and cook until cheese is melted, about 5 minutes. Sprinkle with bread-crumb mixture and serve.