Wednesday, December 29, 2004
chicken parmesan
Chicken Cutlet Parmesan
Beth Witengier
I stole this recipe from Martha Stewart – I love chick parm! Mark Strausman of the restaurant Campagna in New York City and Beth Witengier of Beth’s Chicken Parm Café promise that this fried chicken stays crispy even after it’s baked in the sauce.
3 large skinless, boneless chicken breasts (about 3-lbs), split and trimmed of fat
2 c. milk
4 c. all-purpose flour, sifted
6 large eggs, beaten
6 c. seasoned dry bread crumbs
Pinch of salt
½ c. extra-virgin olive oil
4 Tbs. unsalted butter
2 c. Tomato sauce (Beth’s Chicken Parm Café uses Newman’s Own Marinara Sauce)
½ lb. fresh mozzarella cheese, thinly sliced (or prepackaged, preshredded mozzarella like Beth’s Chicken Parm Café)
Using a meat tenderizer or a heavy skillet, pound chicken breasts between two sheets of plastic until about ¼ inch thickness (seriously, do this…it makes a HUGE difference). Place milk, flour, eggs, and bread crumbs in separate shallow baking dishes (I recommend pie pans to avoid a big mess). Season the eggs with a pinch of salt. Dip each breast in the following order: milk, flour (shake off excess), eggs, and bread crumbs (press down firmly while coating w/bread crumbs).
In a large skillet, melt butter with olive oil over med-high heat until sizzling. Arrange chicken breasts in pan without crowding, cooking in batches if necessary. Reduce heat and cook until golden brown and juices run clear when poked with fork, 3-to-5 minutes per side. Remove to a baking sheet lined with paper towels; pat off excess oil.
Place ½ c. of the warm tomato sauce in the bottom of a 9 x 13-inch baking dish. Add 3 of the cooked breasts to the baking dish; cover with ½ c. of the tomato sauce and half the sliced mozzarella. Repeat with the remaining chicken breasts and sauce, and top with mozzarella. Transfer to broiler and broil until cheese is melted and golden brown, about 5 minutes. Remove from the broiler and serve immediately.
OR
1-2 bottles of red wine
The number to your favorite pizza joint
Beth Witengier
I stole this recipe from Martha Stewart – I love chick parm! Mark Strausman of the restaurant Campagna in New York City and Beth Witengier of Beth’s Chicken Parm Café promise that this fried chicken stays crispy even after it’s baked in the sauce.
3 large skinless, boneless chicken breasts (about 3-lbs), split and trimmed of fat
2 c. milk
4 c. all-purpose flour, sifted
6 large eggs, beaten
6 c. seasoned dry bread crumbs
Pinch of salt
½ c. extra-virgin olive oil
4 Tbs. unsalted butter
2 c. Tomato sauce (Beth’s Chicken Parm Café uses Newman’s Own Marinara Sauce)
½ lb. fresh mozzarella cheese, thinly sliced (or prepackaged, preshredded mozzarella like Beth’s Chicken Parm Café)
Using a meat tenderizer or a heavy skillet, pound chicken breasts between two sheets of plastic until about ¼ inch thickness (seriously, do this…it makes a HUGE difference). Place milk, flour, eggs, and bread crumbs in separate shallow baking dishes (I recommend pie pans to avoid a big mess). Season the eggs with a pinch of salt. Dip each breast in the following order: milk, flour (shake off excess), eggs, and bread crumbs (press down firmly while coating w/bread crumbs).
In a large skillet, melt butter with olive oil over med-high heat until sizzling. Arrange chicken breasts in pan without crowding, cooking in batches if necessary. Reduce heat and cook until golden brown and juices run clear when poked with fork, 3-to-5 minutes per side. Remove to a baking sheet lined with paper towels; pat off excess oil.
Place ½ c. of the warm tomato sauce in the bottom of a 9 x 13-inch baking dish. Add 3 of the cooked breasts to the baking dish; cover with ½ c. of the tomato sauce and half the sliced mozzarella. Repeat with the remaining chicken breasts and sauce, and top with mozzarella. Transfer to broiler and broil until cheese is melted and golden brown, about 5 minutes. Remove from the broiler and serve immediately.
OR
1-2 bottles of red wine
The number to your favorite pizza joint
# posted by Chelsea @ 2:16 PM 
