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Very Good and different Chicken Parmesan

May 16, 2008

Two of my (J.) favorite things are chicken and cheese. When you put them together only good things can happen. So, naturally, chicken parmesan is one of my favorite meals.

This last week we decided to have chicken parm, but prepared it without breading it as Giada prescribes. Along with a spicy sauce that N. came up with for the pizza that we also had this week, this has actually become something of a quick favorite of ours.

So, this is what the recipe actually calls for, but I’ll finish with the changes that we made:

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Sauce recipe (not Giada’s, but N.’s):
1 clove garlic, mashed and minced
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1/2 teaspoon oregano
1 tablespoon olive oil
dash red pepper, optional

We also added fresh basil, fresh oregano, and about a tablespoon and a half of some red pepper paste that’s been hanging out in our fridge for a few months. This sauce is a little spicier than most folks are used to, but we’ve found it to be quite good and plenty tasty for us.

Changes we made:

We didn’t have any shredded mozzarella, but thankfully we did have the homemade mozz, and hand-shredded that. It really was awesome. If you have the opportunity, check out our mozz-making post from a few days ago.

We didn’t have any parsley in the window boxes, so we did without that, but we did add a little bit of rosemary. That gave it a really unique flavor that I’ve never had with a chicken parm, and I’d definitely do that again.

If you like chicken parmesan, and you want to try it in a new way, N. and I highly recommend this recipe, and, since it’s mostly from a professional chef, you can’t go wrong.

One Comment leave one →
  1. innercitygarden permalink
    May 19, 2008 5:06 am

    This is very similar to the Australian (mostly Melbourne I think) obsession with Chicken Parmagiana. Which is chicken schnitzel, crumbed, with ham, tomato sauce and topped with cheese. It’s very popular in pubs.

    It’s best served with beer, hot chips and a trivia competition. My friends used to all order one and then cheer each other on to finish the whole plate full.

    Yours looks classier, daintier almost. Still very satisfying I would imagine, but less likelihood of a heart attack at 35.

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