chefville chicken parmigiana

How To Make chefville chicken parmigiana

• 1

  Coat a sauté pan with olive oil & place over medium heat until hot. Add the onions, garlic & bay leaves cook & stir for 5 minutes until onions & garlic are soft. Add the olives & tomatoes. Continue to simmer & stir until the liquid is cooked down & the sauce is thick, about 15 minutes; season with basil, sugar, salt & pepper. Lower the heat & keep warm.
• 2

  Preheat oven to 450 degrees F.
• 3

  With a flat meat mallet pound each chicken breast on a cutting board with a protective piece of plastic over them to keep things clean, until they are 1/2" thick.
• 4

  Set up your breading station: Easy as 1-2-3 * Put the flour in a shallow bowl & season with a good amount of salt & pepper; mix with a fork to distribute evenly. * In a wide bowl, combine the eggs & water, beat until frothy. * Put the breadcrumbs on a plate, season with salt & pepper.
• 5

  Heat 3 tbsp olive oil over medium-high flame in a large ovenproof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour & then dip them in the egg mixture, letting the excess drip off. Next coat the chicken in the bread crumbs. When the oil is hot, add the cutlets & fry for 4 minutes on each side looking for a golden color & crisp texture. Try to turn only once.
• 6

  Place the chicken cutlets in a baking dish. Ladle the tomato sauce over the chicken & layer with mozzarella & parmesan. Bake for 20 minutes or until the cheese is bubbly.
• 7

  Serve over angel hair or spaghetti, if desired.
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