CRISPY CLASSIC CHICKEN PARMIGIANA - Pollo alla Parmigiana

This is one of America's favorite Italian dishes. In Italy, they make it with veal.

Lee's Kitchen Tips:

You may wonder what the difference is between marinara sauce and tomato sauce.

Marinara sauce is a tomato sauce without any meat. Tomato sauce can be flavored with pancetta and then removed.

Marinara Sauce

2 T olive oil

½ medium yellow onion, diced

½ t red pepper flakes

3 cloves garlic, pressed or minced

1 (28-oz) can San Marzano-style whole peeled crushed Italian tomatoes

¼ cup water

½ cup dry white wine

1 t granulated sugar

Sea salt and freshly ground black pepper

2 T chopped fresh basil

Heat olive oil in a saucepan over medium-low heat.

Add the onion and sauté for 10 minutes, stirring occasionally.

Add the red pepper flakes and garlic to the saucepan and sauté another minute.

Pour the crushed tomatoes into the saucepan, water, wine, sugar and season with salt and pepper. 

Slowly simmer, uncovered for 25-30 minutes, while you prepare the chicken.

Chicken

2 small to medium boneless chicken breasts, partially frozen

Sea salt and freshly ground black pepper

1 large egg

1 T water

¾ cup all-purpose flour

½ cup dry breadcrumbs

½ cup panko breadcrumbs

½ cup freshly grated Parmigiano-Reggiano cheese, divided

½ cup avocado, peanut oil, or plain olive oil, for frying

6 oz (1 ½ cups) grated mozzarella cheese

2 T thinly sliced fresh basil

Preheat oven to 350 degrees F.

Chicken is easier cut if partially frozen.

Stand each chicken breast on its side and slice diagonally, like you would with a baguette of bread, into 4 slices.  

Now you will have 8 thiner-small chicken breast cutlets.

Season both sides of chicken with salt and pepper.

In a shallow bowl, add flour and season with salt and pepper.

In a second shallow bowl, add the egg and water and whisk with a fork to combine.

In a third shallow bowl, mix together the breadcrumbs, panko, and ¼ cup of the Parmigiano cheese.

Heat oil in a large non-stick skillet over medium-high heat.

Dip each chicken cutlet into the flour, then into the beaten egg, and then into the breadcrumb mixture. Set aside on a platter.

Cook chicken 4-5 minutes on each side, until golden brown.

You may have to cook chicken in two batches.

Place a couple ladles of tomato sauce in the bottom of a baking dish.

Place chicken cutlets on top of sauce.

Top with another ladle of tomato sauce.  

Top with mozzarella cheese and the rest of the Parmigiano cheese.

Bake in the oven for 15 minutes, until cheese is bubbling and the chicken is completely cooked through.

Serve with spaghetti and a green salad.

Serves 2 to 4

CHICKEN MARSALA - Pollo al Marsala

2 small or medium size boneless chicken breasts halves

½ cup all-purpose flour

Salt and freshly ground black pepper

2 T peanut oil or avocado oil, for frying

8 oz cremini or white mushrooms, wiped clean, trimmed, and sliced

½ yellow onion, thinly sliced

1 clove garlic, pressed or minced

2 T unsalted butter

½ cup Marsala wine

¼ cup chicken broth or stock

Cut each chicken breast in half, lengthwise.

Cut each half in half, crosswise.  Now you have 4 cutlets.

Gently pound chicken between layers of plastic wrap to an even thickness.

Pour flour into a shallow bowl and generously season with salt and pepper.

Dredge chicken pieces in flour and place on a clean plate or platter.

In a large skillet, heat the oil over medium-high heat.

Fry the chicken for about 4 to 5 minutes on each side until golden brown.

Place chicken back on the plate or platter and set aside.

Add the mushrooms and onion to the skillet and cook for about 5 minutes.

Add the garlic and cook another minute.

Melt in the butter and stir to combine.

Add the wine and chicken broth.

Place the chicken back in the skillet, spoon some of the sauce over and cook another 4 to 5 minutes.

Serve with buttered noodles or roasted potatoes.

Serves 2