Sandras Chicken Parmigiana Recipes

Steps:

• Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
• Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
• shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
• Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
• Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
• Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

Steps:

• 1. If your cutlets are really thick it will take too long to cook. I like to pound them thin between two pieces of clear wrap or place them in a plastic bag and pound with a food mallet.
• 2. Season the chicken with salt and pepper.
• 3. Set up your workstation with bread crumbs, flour, and egg.
• 4. Dip each cutlet in flour.
• 5. Then egg.
• 6. Coat in bread crumbs.
• 7. Once they are all ready, fry in a pan with heated cooking oil until golden brown (about 2-3 minutes on each side). If you have a big frying pan you can do them in two batches. If you have a smaller frying pan and need to fry in multiple batches, don't use all the oil at one as it may be too much.
• 8. Transfer to a long baking pan lined with about a cup of tomato sauce.
• 9. Top each cutlet with some tomato sauce.
• 10. Sprinkle Parmesan cheese and mozzarella over the cutlets.
• 11. Bake in a 350-degree oven for about 30 minutes or until cheese melts. Cooking time may be less depending on the thickness of the cutlets.
• 12. Remove from the oven and sprinkle some basil or parsley.

Steps:

• Flatten the chicken breasts with a mallet.
• Then start to heat the oil in a large frying pan.
• While the oil is heating, combine the eggs, salt and pepper.
• Dip the breasts into the egg mixture, and then into breadcrumbs.
• About now, start to preheat the oven to 350 degrees.
• When the oil is hot, brown breasts on both sides, then drain them on paper towels.
• Transfer breasts to a baking dish that will hold them all in one layer.
• Drain all but 1 teaspoon of the remaining oil from frypan.
• In the frypan, saute garlic for 1 minute, then add tomato sauce (puree) and basil, and bring to a boil.
• Turn down and simmer for 10 minutes, then stir in butter.
• Pour tomato mixture over chicken breasts, and sprinkle with parmesan.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and put mozzarella slices neatly over chicken pieces.
• Bake uncovered for another 10 minutes.
• Serve and enjoy.