Chicken Parmesan
Ingredients:
Marinara Sauce
1 yellow onion (small diced)
2 28oz cans of san marzano tomatoes
2 teaspoons minced garlic
1 teaspoon dried oregano
3 basil leaves torn
1 cup olive oil
to taste kosher salt
to taste ground black pepper
Procedure:
In a sauce pot on low heat add olive oil and onions. Season with salt and black pepper.
Sweat onions.
Add garlic and sweat until fragrant.
Add both cans of san marzano tomatoes, add dried oregano, and torn basil.
Simmer on low for 1 to 1.5 hours until all of the flavors have infused together.
The tomatoes will break down into a thick and saucey consistency.
Adjust seasoning to your liking.
Spaghetti Pasta
1 pound dried spaghetti
as needed water
as needed salt
Procedure:
In a pot add water and salt. Bring to a boil. Make sure your water tastes like the ocean, salty! If not you will have some flavorless noodles.
Boil for about 12-14 minutes until al dente ( that means it still has some bite and is not all mush, nobody wants mushy pasta!
Breading Chicken Station
4 chicken breast (pounded with meat mallot)
Flour Mixture
1cup AP flour
1 teaspoon kosher salt
1 teaspoon ground black pepper
Procedure:
In a bowl combine everything until fully incorporated.
Egg Wash
4 whole eggs
1/4 cup of water
Procedure:
Whisk the eggs and water in a bowl until fully incorporated. The egg wash should be neither to runny or too thick, just right.
Panko Mixture
2 cups of unseasoned panko
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon ground black pepper
Procedure:
In a bowl combine everything until fully incorporated.
Breading and Frying The Chicken
Procedure:
Place the chicken breast into the flour mixture and coat both sides of the breast. Shake off excess flour.
Dredge the floured chicken into the egg wash. Coat on both sides.
Place the chicken into the seasoned panko and toss to fully coat.
Repeat steps 1-3. You want to double bread the chicken breast so the breading does not fall off
Fry at 350F in canola oil until slightly golden brown on both sides about 1-2 minutes on each side. Place onto a sheet tray.
Making it Chicken Parmesan
partially fried chicken breast
marinara sauce
as needed shredded low moisture mozzarella
as needed shredded parmesan cheese.
Procedure:
Take the partially fried chicken breast and top off with a couple spoonfuls of the marinara sauce.
Top off with mozzarella cheese and parmesan cheese.
Bake off in the oven at 425F until the cheese has melted, is gooey, and is golden brown and delicious.
Ready to build this sucker up!
Place your al dente spaghetti down, top off with marinara, place the chicken parmesan on top, Sprinke with some freshly chopped basil and ooohhh baby you ready to eat!
