Published: August 24, 2008 09:59 pm            

A tasty meal

College Grub presents: Chicken parmesan

Chicken parmesan is a classic Italian/American dish that is hard not to love. The breaded chicken and melted cheese, coupled with a light tomato sauce is a combination that will satisfy both sophisticated pallets and picky eaters.

While this rendition of the beloved classic is by no means traditional Italian fare, it is sure to spice up your dinner routine. When you pan-fry the chicken, the grated cheese in the breading mixture melts and forms a delicious crust.

Happy grubbing!

Chicken Parmesan

For the Sauce:

One large can of whole peeled plum or roma tomatoes

1 medium white onion, diced

1 shallot, minced

2 cloves of garlic, minced

Fresh basil (optional, but very tasty)

1 teaspoon sugar

salt to taste

1 tablespoon extra virgin olive oil

Heat oil in a heavy saucepan. Add onion, shallot and garlic and sauté over medium heat until onion becomes translucent and you can smell the garlic. Don’t overcook the garlic or it will become bitter and overly strong. Take tomatoes and the juice and mash by hand in a large bowl adding sugar. Add to pan and bring to a boil. Once the mixture is bubbling, reduce heat to low and allow to simmer at least thirty minutes, (the longer the better.) Remove from heat and add chopped basil leaves.

For the chicken:

Four boneless skinless chicken breasts, pounded thin or butterflied

1 cup all purpose flour

1 teaspoon black pepper

2 large eggs, beaten

1 cup plain bread crumbs

1 cup parmesean cheese

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon crushed red pepper

2 tablespoons vegetable oil

Pound the chicken until it is no more that one-inch thick, or, if you are confident in your knife skills, butterfly the breast into two thinner pieces. Place the flour and pepper in a shallow bowl or on a plate. Place the beaten egg in a second bowl, and the remaining dry ingredients in a third bowl creating an assembly line Dredge the chicken in the flour, shaking off the excess. Dip the piece in the egg, coating evenly, and allowing excess to drain back into the bowl. Place the coated chicken into the breadcrumb/ cheese mixture. Flip it over, gently tossing until evenly coated. Repeat with remaining pieces. Heat oil over a medium-high flame in a large, heavy-bottomed skillet. Gently place breaded pieces in the oil. Allow pieces to brown before flipping, approximately 3-5 minutes. Remove the chicken when it is a deep golden brown, and place on a rack to drain. Note: the chicken will not be fully cooked at this point, unless you are using very thin slices.

Pre-heat oven to 375°. Place chicken pieces side-by-side in a large casserole dish. Do not layer. Spoon sauce evenly over chicken. Cover with foil and bake 20-30 minutes until chicken is firm to the touch. Remove the foil and completely cover dish with slices of provolone cheese. Set oven to broil. Keeping a close eye on it as it cooks, allow cheese to melt completely. Remove once the cheese just starts to bubble and brown. Allow to rest at least five minutes. Serve with garlic bread, a green salad and a nice bottle of red wine.

        

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