Chicken Parmigiana
Chicken parmigiana is a breaded chicken cutlet baked under tomato sauce and melted cheese, and this version follows the New York and New Jersey style. The chicken is pounded thin, floured and fried for just five minutes, so it stays tender. Finishing it in the sauce pan under the broiler means the cutlets are coated and the cheese browns in under a minute. Serve it with linguini and a toasted loaf of Italian bread.
Instructions
Heat the oil in a heavy skillet, preferably cast iron, over medium heat. While it warms, pound the chicken breasts with a tenderizing mallet or the ball of your hand until they are about ½ inch thick. Even thickness helps the meat turn tender and cook through.
Season the breasts with the salt and garlic powder, then dredge them in the flour and shake off the excess.
Lay both breasts in the hot oil and fry for 3 minutes. Flip them and fry for 2 minutes more, then lift them out onto a rack or paper towels to drain.
Preheat the broiler. In a large oven-safe saucepan, heat the tomato puree and chicken stock until it starts to simmer. Stir in the oregano, basil and pepper.
Put the fried chicken into the sauce and turn it several times until both sides are coated.
Scatter the mozzarella and parmigiano over the tops of the breasts. Broil for 30 to 60 seconds, watching closely because the cheese burns quickly. Remove from the oven and serve.
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