Chicken Parmesan comes to us from the Italian dish called Parmigiana.
In its earliest form it was made with eggplant, a pairing so good it is still around today.
The basic concept is a vegetable or meat, most often pan fried, that is then layered with red sauce and cheese and baked. Who could find something wrong with this idea?
Gooey cheese and hearty red sauce.
Never miss a local story.
Veal can be used, but I do not care to eat baby anything, so pork or chicken remain good options.
A pork cutlet or a boneless chicken thigh will do nicely, but a meat mallet must be employed to tenderize and make the cutlet thin. This recipe does not lend itself to big, chewy pieces of meat. Take your time and get the meat thin, but not so thin it tears or falls apart.
This recipe was inspired by Parmigiana Di Melanzane from “The Silver Spoon” cookbook.
4 Boneless chicken thighs
Panko bread crumbs
1 pound red ripe tomatoes, peeled
Small bunch basil
Freshly grated Parmesan cheese
8 slices mozzarella
Salt and pepper
Seed and dice the tomatoes, add 5-6 basil leaves and simmer for 20 minutes. Blend the sauce with an immersion blender, but don't overdo it. Pound the chicken thighs thin, season aggressively, then dredge in the bread crumbs. Sauté in a little good olive oil until well browned. In an oven proof pan, add the cooked chicken cutlets, top with sauce and then layer on the cheese. Bake at 350 f until hot and bubbly. Always serve with crusty, locally made bread.