Boy oh boy, there’s something absolutely divine about Chicken Parmesan, don’t you reckon? It’s like taking a first-class ticket straight to Flavortown! And trust me, prepping it from scratch is a whole ‘nother experience.
From the get-go, it’s vital to choose a fresh chicken breast. Patting down the chicken to ensure the perfect evenness, then breading it, it’s a joy even before it gets sizzling. Honestly, it’s a wonder I don’t end up in a sticky situation, what with all the egg and breadcrumbs flying around.
Now listen up, folks, you don’t want to cut corners with the tomato sauce. I often simmer mine slowly, allowing the tomatoes, garlic, and the holy trinity of Italian herbs to mingle. Honestly, it’s hard not to just devour it there and then. But no, patience is a virtue!
Ah, the cheese. Here comes the cherry on top, or should I say, the melting mozzarella on the chicken. And don’t get me started on that final dusting of parmesan, when it hits that hot sauce and starts bubbling…pure magic!
Then into the oven it goes. Yes, you might have a hard time playing the waiting game, but trust me, the pay-off’s splendid.
Blowing a sigh of relief, spoiling the silence of the kitchen, I yank it out of the oven, steam billowing, the crispy golden-brown gorgeousness of the chicken waiting to be devoured. Paired with a fresh salad or spaghetti, hearts are stolen, tastebuds are won.
Give it a whirl, folks. Chicken Parmesan – a culinary love letter to Italy from your very own kitchen, no postage required.
Cluck, Pluck, Luck: Your Chicken Masterpiece Awaits!
– Select two fresh, boneless chicken breasts. Pat them dry.
– Lay out three shallow dishes. In the first, pour half a cup of flour. In the second, beat two eggs. In the third, combine one cup breadcrumbs, half a teaspoon of salt, and a quarter teaspoon of pepper.
– Dip each chicken breast firstly in the flour, secondly in the egg, and lastly in breadcrumbs. Make sure each side is evenly coated.
– Heat half a cup of olive oil in a skillet on medium heat. Sauté the chicken until golden brown on both sides.
– Preheat your oven to 180°C (350°F).
– For the sauce, in a pot over medium heat, sauté one diced onion and two cloves of minced garlic in a tablespoon of olive oil until translucent. Add a can of crushed tomatoes, a handful of basil leaves, salt, and pepper. Simmer for 15 minutes.
– Spread a thin layer of the tomato sauce at the bottom of a baking dish. Place the sauteed chicken on top.
– Spoon on the rest of the tomato sauce over the chicken.
– Lay slices of mozzarella on top of each chicken piece. Sprinkle a generous amount of Parmesan cheese.
– Bake in the preheated oven for 15-20 minutes or until the cheese is bubbly and golden.
– Once done, let the Chicken Parmesan rest for a few minutes.
– Serve hot, garnished with a sprinkle of fresh basil. Enjoy this delightful meal with a side of pasta or a fresh salad.
Chick ‘n’ Flip: Bon Appétit with a Feathered Twist!
