Restaurant Quality has had repeated requests for this recipe. It's Mrs. LeTendre's chicken parmesan. You've seen her onion soup in November, 2008 and her pizza in February, 2009. If you have not paid attention to those, you need a 5 minute 'time out' to think about it. (Sorry, I just had a time travel flashback associated with one of the 'requestors' of this recipe --- and it's not Ms. Viola Vineyard.)
This incredible Italian recipe has been pulled out of my oven for over three decades, in all its aromatic goodness.
It is soooo easy to bring it together. Add some pasta on the side, a salad, crusty bread and a nice red wine and everyone at your table will be saying 'Alla salute. Siete un o cucinare. Ringrazio molto perla cottura per noi.'
So, because FS#2 and Ms. Viola Vineyard have told me I HAVE to blog it, I give you Mrs. LeTendre's Chicken Parmesan. (and someday, I'll tell you about her apple kuchen................)
Please read the entire recipe before you begin. There's lots of stuff going on.....................
Mrs. LeTendre's Chicken Parmesan
Oven at 400 degrees
9x13 baking pan
4 boneless, skinless chicken breast halves (on the small side because you are going to pound the heck out of them)
2 eggs, for eggwash
Breadcrumbs
Your favorite pasta sauce, see My Notes
8 oz shredded mozzarella cheese
Parmesan cheese, for sprinkling
Rinse the chicken breasts and dry with a paper towel (someday, I'll tell you the story about how I once 'patted dry' a chicken breast).
Trim any obvious fat.
Place one of the breasts on a piece of plastic wrap. Cover with another piece of plastic wrap. Pound flat, to about 3/8".
(I have a meat pounder, but you can use a rolling pin or a small frying pan.)
The breading process: In a large bowl, whisk the eggs so that they are nice and blended. Add 2 splashes of water and mix together. Get out a flat pan, such as an 8" cake pan or pie pan. Put a nice amount of bread crumbs in the pan (note the personal latitude Restaurant Quality is giving you).
Dip the chicken breast in the eggwash, making sure the entire chicken breast meets the eggwash.
Dredge in the breadcrumbs, making sure the entire chicken breast meets the bread crumbs.
Place on a cooling rack. Repeat with all chicken breasts.
Let chicken breasts rest on the cooling rack for about 20 minutes. (If you don't let the chicken rest, the breading will fall off when you saute them.)
Into a large saute/frying pan, add 2 T. butter and some EVOO (extra virgin olive oil for those of you on Champions Ct.)
(twice around the pan, as R. Ray would say).
Over med-high heat, get the butter melted and the oil nice and hot.
Add the chicken breast and cook on each side until nice and browned, about 4 minutes on each side.
Pour some pasta sauce into the 9x13 pan, to cover the bottom of the pan. (see My Notes)
Place the chicken breasts on top of the pasta sauce.
Sprinkle some parmesan cheese on the chicken breasts.
Sprinkle the mozzarella cheese over the chicken breasts.
Bake in 400 degree oven for 15 minutes.
Serve with additional sauce.
My Notes:
I try to get small chicken breasts for this, because they really spread out when you pound them out. If you have large chicken breasts, just cut them in half, after you have pounded them out. You may find that 2 large chicken breasts will give you enough for 4 servings.
I use storebought breadcrumbs. For the most part I use 'regular' bread crumbs. You can use Italian bread crumbs (store bought, or just add some Italian seasoning to 'regular' bread crumbs).
The pasta sauce: use whatever pasta sauce you like, even jarred pasta sauce. If you use jarred pasta sauce, have two jars on hand --- you may need it.
Here's my pasta sauce recipe, which is REALLY good. It's Giada's recipe. Really easy and FAST.
2 large cans of crushed tomatoes
EVOO
2 t. minced garlic
diced onion (1/2 of a large onion)
3 bay leaves
1 T. Italian seasoning
Red wine, optional
Saute the onion in EVOO until it starts to become translucent. Add the minced garlic (I use the jarred stuff) and saute for about 30 seconds, just until you start to say 'Man, that smells good". (Garlic can burn pretty darn fast.)
Add the 2 cans of crushed tomatoes, the bay leaves, Italian seasoning, and 1 major splash of red wine (if you like). Bring to a boil and then reduce to a simmer. Simmer for 20 minutes. That's it, tanto (that's Italian for 'voila').
You may need to use two pans, because the chicken breasts are too big for one pan. That's ok. I use two pans more than I use one pan.
