Chicken Parmesan

FROM: FN


Ingredients
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, 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
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan


Directions

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. 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, salt and pepper. Lower
the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little
assembly line. Put the chicken breasts side by side on a cutting board
and lay a piece of plastic wrap over them. Pound the chicken breasts
with a flat meat mallet, until they are about 1/2-inch thick. 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, season with salt and pepper.

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 the bread
crumbs. When the oil is nice and hot, add the cutlets and fry for 4
minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with
mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15
minutes or until the cheese is bubbly. Serve hot with spaghetti.

View the attachments for this post at:
http://www.jlaforums.com/viewtopic.p...4666#272194666

On Tuesday, March 11, 2014 1:22:18 AM UTC-5, cazza13 wrote:
>
> Chicken Parmesan
>
>
This recipe is a joke, correct? It can be do much easier and quicker than this drawn out recipe.

On Tue, 11 Mar 2014 00:27:53 -0700 (PDT), "
> wrote:

>On Tuesday, March 11, 2014 1:22:18 AM UTC-5, cazza13 wrote:
>>
>> Chicken Parmesan
>>
>>
>This recipe is a joke, correct? It can be do much easier and quicker than this drawn out recipe.

that's because it's a Tyler Florence recipe. You know how he makes it
his life goal to improve foods that have stood the test of time.
Your reaction was the same as mine.
Janet US

"Janet Bostwick" > wrote in message
...
> On Tue, 11 Mar 2014 00:27:53 -0700 (PDT), "
> > wrote:
>
>>On Tuesday, March 11, 2014 1:22:18 AM UTC-5, cazza13 wrote:
>>>
>>> Chicken Parmesan
>>>
>>>
>>This recipe is a joke, correct? It can be do much easier and quicker than
>>this drawn out recipe.
>
> that's because it's a Tyler Florence recipe. You know how he makes it
> his life goal to improve foods that have stood the test of time.
> Your reaction was the same as mine.
> Janet US


OK but the results are pretty damned good. I remember his recipe for
chicken and dumplings. Took half a day to make. But the results were so
worth it.



---
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On 3/11/2014 3:27 AM, wrote:
> On Tuesday, March 11, 2014 1:22:18 AM UTC-5, cazza13 wrote:
>>
>> Chicken Parmesan
>>
>>
> This recipe is a joke, correct? It can be do much easier
> and quicker than this drawn out recipe.

It's my favorite recipe for chicken parm. The chunky tomato
sauce cooks up quickly in a non-stick pan and would be great
to use on pasta, too. Very fresh tasting and not a long
process.

nancy

> wrote in message
...
> On Tuesday, March 11, 2014 1:22:18 AM UTC-5, cazza13 wrote:
>>
>> Chicken Parmesan
>>
>>
> This recipe is a joke, correct? It can be do much easier and quicker than
> this drawn out recipe.

The recipe is pretty wordy, but it sounds pretty standard to me if you cut
through the verbiage and get to the tecnique.

But, does anyone else sauté with bay leaves?

On 3/12/2014 8:46 AM, Pico Rico wrote:
> > wrote in message
> ...
>> On Tuesday, March 11, 2014 1:22:18 AM UTC-5, cazza13 wrote:
>>>
>>> Chicken Parmesan
>>>
>>>
>> This recipe is a joke, correct? It can be do much easier and quicker than
>> this drawn out recipe.
>
> The recipe is pretty wordy, but it sounds pretty standard to me if you cut
> through the verbiage and get to the tecnique.

Perhaps if I hadn't seen Tyler make this on his show, it would
seem complicated. The sauce goes together pretty quickly, and
it's very tasty.

nancy

> > On Tuesday, March 11, 2014 1:22:18 AM UTC-5, cazza13 wrote:
> >
> > Chicken Parmesan
> >
> >
> >
> wrote:
>
> This recipe is a joke, correct? It can be do much easier and
quicker than this drawn out recipe.

Please post your recipe. I would love to try something simpler and
save time. Thanks

On Thu, 13 Mar 2014 04:23:24 -0500,
(cazza13) wrote:

> > > On Tuesday, March 11, 2014 1:22:18 AM UTC-5, cazza13 wrote:
> > >
> > > Chicken Parmesan
> > wrote:
> >
> > This recipe is a joke, correct? It can be do much easier and
>quicker than this drawn out recipe.
>
>Please post your recipe. I would love to try something simpler and
>save time. Thanks