Chicken parmigiana

Since we haven’t really gotten into spring or summer weather I decided that for this month’s recipe I was going to do a staff favorite comfort food - chicken parmigiana. This one is a staple for myself and my co-workers and I would eat it once a week if I could get away with it. Lately at the winery, we have been making chicken parmesan sandwiches (or grinders as they are called in New York) a lot. So here is the recipe we use to make them.

Chicken cutlets:

4 boneless chicken breast halves (approximately 2 pounds) – have butcher thin-slice them or pound per instruction #1

2‑1/4 cups seasoned breadcrumbs

1/4 cups grated parmesan cheese

1‑1/2 cups all purpose flour

3 large eggs, beaten with a fork

Salt and pepper

1/2 cup olive oil for frying (approximate)

PREPARATION:

1.) (Do only if butcher hasn't thin-sliced them.) Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.

2.) Set up a dredging station of flour, eggs, beaten with a tablespoon of grated parmesan and the breadcrumbs. Get a large sauté pan to medium on the burner. Lightly salt and pepper the chicken pieces on both sides. Coat first in the flour, patting off extra, then egg, allowing excess to drip into the bowl. Dredge in breadcrumbs. Set the chicken pieces on a plate.

3.) Heat the oil in the hot pan. When hot, add chicken cutlets, cooking to a golden brown on each side -- no more than a couple of minutes each. Set on paper towel-lined plate to drain a minute.

Pre-heat oven to 400.  Take your pieces of French bread (or other crusty bread) and place them in the oven for a few minutes until they become crispy. Top one slice of bread with a cutlet and homemade tomato sauce (see below for that recipe) and slices of mozzeralla and bake until mozzarella is melted, about five minutes. Enjoy!

Homemade tomato sauce:

2 small onion, chopped

2-3 cloves garlic, chopped

1 green bell pepper, chopped (optional)

1 small carrot, chopped

2 28 oz can crushed tomatoes -- san marazanos are the best

1/4 cup red wine

basil

oregano

1 - 2 bay leaves

Salt

Pepper

Red pepper flakes

Saute veggies in olive oil in a large saucepan over medium heat. Once tender, add crushed tomatoes. Stir. Add wine. Stir. Add seasonings. Lower heat to low or simmer, and continue cooking for minimum of 30 minutes. Flavors develop best when the sauce has been on the stove for a long time, so if possible start early and allow 2- 3 hrs to cook.  

Until Mother Nature gets on board with my wishes for summer (sunshine and heat, please and thank you) I will be posting comfort food recipes in defiance.