Wednesday, November 10, 2010

Chicken Parmesan

Our Chicken Parmesan is a fall favorite here at the Inn Above Onion Creek Bed and Breakfast. It's our way to bring a bit of Tuscany to the Texas hill country.

Chicken Parmesan
4 boneless, skinless chicken breasts (pounded to an even thickness)
2 cups flour
2 eggs, plus 2 Tbsp water
2 cups Panko breadcrumbs
salt and pepper
4 slices good quality mozzarella
½ cup freshly grated parmesan
For Marinara
1 cup onion, small dice
½ cup celery, small dice
½ cup carrot, small dice
1 28 oz. can San Marzano tomatoes, chopped
3 cloves garlic, minced
2 tsp fresh thyme, chopped
1 Tbsp fresh basil, chopped
2 tsp fresh oregano, chopped
1 Tbsp tomato paste

1. Sweat the onion, carrot, and celery (without browning) in a skillet with a tablespoon of olive oil. Add the garlic, and continue to cook for a minute or so.  Be careful not to brown the garlic, or the sauce will have a slight bitterness to it.  Add the tomatoes, tomato paste, thyme and oregano.  Simmer for fifteen minutes, and add the basil when the sauce is done (to preserve the fresh flavor).
2. Preheat the oven to 400 degrees. Take the chicken breast and season both sides lightly with salt and pepper.  Dredge the chicken in flour, then the egg, then the bread crumbs. Make sure to shake the excess off after each coating.  Preheat a skillet with about a half inch of olive or peanut oil.  Add the chicken and fry until golden brown.  You may have to cook in batches depending on the size of your skillet.  You don’t want to overcrowd the pan or the oil will cool down, leaving you with a soggy crust.  Be sure to re-season the chicken right after its out of the skillet
3. Place the pan fried chicken on a parchment paper or foil lined sheet pan.  Place a ladleful of sauce on the chicken, making sure to leave some of the crust exposed.  You will have extra sauce, which can be frozen and used later.  Place the mozzarella on the sauce, then sprinkle with the parmesan.  Bake until the cheese is bubbling.  You can serve this with any pasta, tossed with some of the extra sauce.
Yields 4 servings

Innkeepers Inn Above Onion Creek

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