Chicken Parmigiana
| Italian Cuisine | US Cuisine
Ingredients
- 2 chicken breasts
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- ½ a teaspoon of dried oregano
- ¼ teaspoon of dried basil
- ¼ teaspoon of finely-crushed black pepper
- ½ a cup of all-purpose flour
- ½ a cup of tomato puree
- ¼ cup of chicken stock
- ½ a cup of canola oil (see below if you wish to use olive oil)
- ½ a cup of shredded mozzarella cheese
- ¼ a cup of grated parmigiano cheese
Instructions
- In a heavy skillet (preferably cast iron), heat the oil on medium heat.
- While the oil is heating, use a tenderizing mallet (or the ball of your hand) to pound the chicken breasts to about ½ inch thick. This step is important to ensure the chicken is tender and more importantly to ensure the chicken cooks thoroughly.
- Season the chicken breasts with salt and garlic powder.
- Dredge the breasts in flour and shake off any excess.
- Place both breasts in the heated oil for 3 minutes, then flip and fry for an additional 2 minutes.
- Remove the breasts and place on a rack or paper towel.
- Preheat a broiler.
- In a large oven-safe saucepan, heat the tomato puree and chicken stock until it begins to simmer.
- Add the oregano, basil, and pepper to saucepan and mix
- Place cooked chicken breasts in pan and flip a number of times to coat with sauce.
- Add mozzarella and parmigiana cheese to the tops of the breasts.
- Broil for 30–60 seconds. It will burn very quickly, so check it frequently.
- Remove from oven and serve.