Chicken Parmigiana with Pasta

Ingredients

Chicken Parmigiana with Pasta
by Chef Patricia DeMauro

Preparation

1. 1. Prepare the breading – You will need three bowls.  In the first bowl, put in white flour.  In the second bowl whip the eggs, water and 1 teaspoon of  Italian seasoning.  In the third bowl, put in bread crumbs, 1 teaspoon of Italian seasoning and 1 tablespoon of pecorino romano cheese.
   2. Bread the chicken cutlets – One at a time, pick up each cutlet with a fork, then dip it into the bowl with flour.  Then dip the cutlet into the egg wash and hold cutlet over bowl and let additional egg wash roll off into bowl.  Dip cutlet in bread crumbs.  Place each cutlet on a platter and set aside.
   3. Sauté chicken cutlets – Meanwhile in a large sauté pan or electric skillet, add 1/4 cup olive oil and 2 tablespoons canola oil.  Heat oil for a few minutes at 375°F.  Place each cutlet into the hot skillet and sauté on each side for approximately 5 minutes, or until each cutlet is golden brown.  Place each cooked cutlet on a platter lined with paper towels to absorb excess oils.  Then sprinkle onto the cutlets your choice of Italian seasoning and/or dried parsley.
   4. Sauté tomato sauce – Drain a 28 ounce can of Italian crushed tomatoes and set juice aside as a reserve.  With skillet still at 375°F add white onion and garlic cloves.  Sauté until golden brown.  Add the crushed tomatoes and cook for about 10- 15 minutes.  Then add one half of the reserved tomato juice and cook for another 10 minutes.  Add 1/4 teaspoon salt and 1/4 teaspoon black pepper.  Add the other half of tomato juice and cook until sauce thickens.  If the sauce gets too thick, then add a bit of water.  Season with 1/2 tablespoon of garlic powder and 1/2 tablespoon of Italian seasonings.  Set aside 1 – 2 cups of tomato sauce to use over the cooked pasta.
   5. Bake cutlets – Place the cooked chicken cutlets in an ovenproof dish or pan.  Add grated 1/4 cup pecorino romano cheese and 1 cup of chopped or sliced mozzarella cheese.  Then add enough sauce to cover the cutlets (about 1 to 2 cups).  Preheat oven to 375°F, then place cutlets into oven until the mozzarella cheese melts (about 15 – 20 minutes).
   6. Cook pasta – Boil enough water to cover 1 pound pasta of your choice.  Bring water to a boil.  Add 1 pound of pasta and stir as the water returns to a boil.  Keep boiling while pot is uncovered.  Cook pasta approximately 12 to 15 mins or when pasta is al dente.  Remove from heat and use a strainer to drain the water.  Transfer cooked pasta to a bowl.  Let pasta cool for a few minutes. Pour sauce over pasta, then sprinkle with Italian cheese and fresh parsley.  Serve with chicken cutlets.

Servings: 5 to 7 

Enjoy!