Chicken Parmigiana

by Michelle on June 19, 2009

This week for Tyler Florence Fridays I made Chicken Parmigiana. We were having a cool day and when I read the recipe it just hit the spot.

Tyler’s Chicken Parmigiana was a delicious dish. Mr. Tastebuds loved it and said he would remind me to make it again! This is the best compliment I’ve heard yet! Even though the recipe seems quite long and involved it was very simple. I only made a few small substitutions. I skipped the sugar entirely and substituted 5 chopped green onions for 1 large yellow onion. And I substituted Cavatelli pasta for spaghetti.

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Chicken Parmigiana
Recipe adapted from Tyler Florence

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped (I used 5 green onions, chopped)
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar (I skipped)
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente

Preheat the oven to 350 degrees F.

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.

Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup Parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in bread crumbs. When the oil is nice and hot, add cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve with spaghetti.

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Please visit Tyler Florence Fridays and see what the rest of Tyler’s groupies are up too this week.

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Comments

  • Lori E June 19, 2009 at 6:47 pm

    Oh man that sounds and looks so good. I love anything with tomato sauce and cheese (except shellfish).

  • Cookie June 19, 2009 at 6:49 pm

    This looks absolutely delish! I love how you broke the spaghetti noodles into little pieces! I’m probably the only person that likes my noodles already cut up for me cuz or else I always make a mess!

  • Melissa Clifford June 19, 2009 at 7:15 pm

    Michele You have the best photos. I love your blog. And the monkey drink?!! lol. totally fun.

  • Kat June 19, 2009 at 7:23 pm

    Gosh, that looks so good.

  • Jessica of My Baking Heart June 19, 2009 at 8:53 pm

    Yummy! I love Chicken Parm! :)

  • Kim June 19, 2009 at 9:29 pm

    You always have the greatest pictures. The chicken parmesan looks like it would hit the spot right now!

  • Sheila Mitchell June 19, 2009 at 10:58 pm

    I could say the same thing over & over….but I am soo hungry, then I had to see this…..You rock…as always! (I’m keeping you close forever;))

  • Megan June 19, 2009 at 10:59 pm

    You just gave me inspiration for dinner!

  • karen June 20, 2009 at 12:52 pm

    i am so addicted to chicken parmesan. it looks so good. i’ve never had it with olives though.

  • Joanne June 20, 2009 at 1:55 pm

    Chicken parm is a no-fail favorite in my household. I like the olives in the tomato sauce. Leave it to Tyler to put his mark on a classic.

  • Dorothy June 21, 2009 at 12:18 am

    Yum Yum it looks good for the tum. I love LOVE your blog.

  • ARLENE June 21, 2009 at 12:34 am

    I have this on this week’s menu unless I find something else I want to try in my new Tyler book.

  • Debinhawaii June 21, 2009 at 11:01 am

    Gorgeous! Such great comfort food too!

  • Jenny June 21, 2009 at 1:55 pm

    Pretty, and I like the looks of the cavetappi better than spaghetti.

  • Tammy June 21, 2009 at 9:13 pm

    We all know chicken parmigiana tastes good, but how in the world did you make it LOOK so good, too? Beautiful pictures!

  • Ty'sMommy June 22, 2009 at 3:22 pm

    Mmmm Chicken Parm is one of my all time favorites….I may have to put that on my table this week!

  • Juliana June 23, 2009 at 12:24 am

    WOW, this chicken parmigiana looks so yummie…my mouth is watering at the pictures…yummie…love the idea of the spaghetti in small pieces…less mess when you eat :-) great pictures!

  • Kayte June 23, 2009 at 1:24 pm

    YOur styling and choices on this are gorgeous. I love it all piled up high like that, no wonder Mr. Tastebuds was so complimentary, who would not want to sit down to this? Beautifully done.

  • Amy I. July 7, 2009 at 4:11 pm

    This looks absolutely divine!! Great photos too :)

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