Chicken Parmesan As Made By Chris Nasatrini

Chicken Parmesan As Made By Chris Nasatrini

Recipe by Kiano Moju from tasty.co

Dinner

Ingredients

4

4 servings

  • 1 lb boneless, skinless chicken breast
  • kosher salt, to taste
  • black pepper, to taste
  • 1 cup all-purpose flour, plus 2 tablespoons divided
  • 3 large eggs
  • 1 cup plain breadcrumbs
  • 1 lemon, zest
  • 1 cup white wine, plus 1 tablespoon, preferably Pinot Grigio, divided
  • ½ cup panko bread crumbs
  • ¼ cup grated parmesan cheese, plus more for serving
  • 3 tablespoons olive oil, plus more for frying
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 2 bay leaves
  • ½ cup chicken stock
  • 14 oz crushed tomato, 1 can, such as San Marzano
  • 2 tablespoons tomato paste
  • 2 tablespoons dried oregano, plus more to taste
  • ¼ cup fresh flat-leaf parsley, chopped, plus more for garnish
  • ¼ cup fresh basil leaves, sliced
  • ½ cup shredded mozzarella cheese
  • spaghetti, cooked noodles, for serving

Instructions

  • Using the bumpy side of a meat mallet, pound each chicken breast until ½-inch (1 ¼ cm) thick. Season with salt and black pepper to taste.
  • Add 1 cup (125 G) of flour, the eggs, and the plain bread crumbs to 3 separate shallow dishes.
  • Season flour with salt, pepper, and the lemon zest. Stir to combine.
  • Season the eggs with salt and pepper, and add 1 tablespoon of white wine. Stir to combine.
  • To the bread crumbs, add the panko, remaining 2 tablespoons flour, and Parmesan. Stir to combine.
  • Working 1 piece at a time, coat the chicken in the flour, shaking off any excess, then in the egg mixture, then in the bread crumbs. Transfer to a baking sheet lined with cling wrap and refrigerate for 10 minutes.
  • Heat a large cast-iron skillet over medium heat. Add enough olive oil to come ¼ inch (6 mm) up the sides of the pan. Working in batches, fry the chicken until lightly browned, 2-3 minutes per side. Drain on paper towels.
  • Preheat the oven to 350°F (180°C).
  • Wipe out the pan with a paper towel. Return to medium heat and add 3 tablespoons of olive oil, the garlic, red pepper flakes, and bay leaves. Cook until fragrant, 1-2 minutes.
  • Add the remaining cup of white wine and the chicken stock. Cook until the liquid is reduced by half, stirring occasionally.
  • Stir in the crushed tomatoes and tomato paste. Season with pepper, then add the oregano, crushing between your hands to release more flavor. Simmer the sauce for 5 minutes, until thickened slightly. Add the parsley and basil and stir to incorporate.
  • Remove the bay leaves from the pan. Create a bit of space in the center, then return the chicken to the pan. Spoon the sauce over the chicken.
  • Sprinkle the mozzarella and more oregano over the chicken pieces.
  • Bake for 10-15 minutes, until the cheese is bubbly and melted and the chicken is cooked though. Set the broiler to high and broil for 1-2 minutes, until the cheese browns lightly.
  • Serve the chicken with spaghetti that's been tossed in the excess sauce. Garnish with parsley and Parmesan cheese.
  • Enjoy!

Nutritional Facts

Per 4 servings

  • Calories: 815
  • Carbohydrate: 87g
  • Fat: 24g
  • Fiber: 6g
  • Protein: 56g
  • Sugar: 9g

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