My husband is a Chicken Parmesan fanatic, it is his favourite meal and always his request when I ask him what he would like for his birthday dinner.
A few years ago I was watching the Food Network and saw an episode where Tyler Florence made Chicken Parmesan, and that was it, I wanted that recipe! I searched the Food Network website, found the recipe, printed it off and have been making it several times a year ever since and it just seems to get better and better each time it’s made.
We made it this past Sunday and I am including the recipe, it is simply too delicious not to share!
{This is the Chicken Parmesan we had for dinner this past Sunday…delicious!!}
Chicken Parmesan
Recipe courtesy Tyler Florence
Prep Time: 25 min / Cook Time: 40 min / Level: Intermediate / Serves: 4
Ingredients
- 1/4 cup olive oil, plus 3 tablespoons
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2 bay leaves
- 1/2 cup kalamata olives, pitted
- 1/2 bunch fresh basil leaves
- 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless, chicken breasts (about 11/2 pounds)
- 1/2 cup flour
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 1 cup dried bread crumbs
- 1 (8-ounce) ball fresh buffalo mozzerella, water drained
- Freshly grated Parmesean
- 1 pound spaghetti, cooked
Directions {Adapted from original recipe}
Put the 1/4 cup olive oil in pan and place on medium heat. When the oil is heated, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until softened. Add the olives and hand-torn basil. Add the tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F. *Note: (My oven runs a bit on the hot side, so I heat it to 425 degrees F)
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a pie plate and season with salt and pepper; in a second pie plate, combine the eggs and water, beat with a fork until frothy. Put the bread crumbs and about 1/4 cup Parmesan cheese on a plate, season with salt and pepper. Mix well.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg mixture to coat completely, letting the excess drip off, then dredge in the bread crumbs/Parmesan mix. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
This is what I am making for dinner tonight! My absolute favourite meal ever.
We all love it too Pam and this recipe is so delicious!!
That is one of the few chicken dishes I have never tried….. until I saw this. My mouth is watering just reading it. Thanks for posting..
This looks delicious. Thanks for sharing