Friday, July 30, 2010

Sourdough Chicken Parmesan

  • 4 Trimmed chicken breast
  • 1 large egg
  • 2 Cups Homemade sourdough bread crumbs (can use store bought)
  • salt and pepper
  • 2 Tbsp. dried basil
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup Extra-Virgin olive oil
  • 3/4 cup Mozzarella cheese, grated
  • 1/2 cup Parmesan cheese, grated (on top of chicken)
  • 8 Oz Linguine or Spaghetti
  • 1 28 oz. can crushed tomatoes ( I like Muir Glen Organic Crushed tomatoes with basil)
  • 1/4 cup Extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/4 tsp. salt
  • Salt and pepper
Place chicken breasts smooth side down on large sheet of plastic wrap. Cover with second sheet of wrap and pound to 1/4 inch thickness. Beat egg and a heaping 1/4 tsp. salt in a small pie plate. Mix breadcrumbs, a heaping 1/4 tsp salt and a couple grinds of pepper in another small pie plate. Preheat broiler. Working with one ate a time, dip both sides of each cutlet in the beaten egg, then in the breadcrumb mixture. Set aside for a moment. Add 2 tsp of salt to the boiling water and then add linguine. While pasta is cooking , heat oil over med-high heat in 12 inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5-6 min. Transfer cutlets to a wire rack and top with equal portions of Mozzarella and Parmesan Cheese. Place over cookie sheet so you don't mess up your oven. Place pan of cutlets 4-5 inches from heat and broil until cheese melts and is spotty brown. Drain spaghetti. Serve immediately.

Sauce: In large saucepan, heat garlic and oil together over med. high heat until garlic starts to sizzle. Stir in the rest of ingredients and bring to a simmer. Continue to simmer about 10-12 minutes for flavor to blend. ( I usually make this first and just let it sit on the stove on low heat while a make the chicken, that way it reduces alittle and becomes thicker. I also use this just for my spaghetti sauce all the time. My kids love it!)

Breadcrumbs: Leave 8-10 slices of sourdough bread (2 cups) out for 24 hours. Chop finely into crumbs.

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