Chicken parmesan

Chicken parmesan

Ingredients

1/4 cup extra-virgin olive oil, plus 3 tablespoons

1 medium onion, chopped

two garlic cloves, minced

one/2 cup kalamata olives, pitted

1/two bunch fresh basil leaves

2 (28-ounce) cans entire peeled tomatoes, drained and hand-crushed

Kosher salt and freshly ground black pepper

4 skinless, boneless, chicken breasts (about one 1/two pounds)

one/two cup all-function flour

two huge eggs, lightly beaten

one tablespoon water

one cup dried bread crumbs

1 (eight-ounce) ball fresh buffalo mozzarella, water drained

Freshly grated Parmesan

1 pound spaghetti pasta, cooked al dente

Instructions

  1. Coat a saute pan with olive oil and place above medium heat. When the oil gets hazy, include the onions, garlic, and bay leaves cook and stir for five minutes till fragrant and soft. Include the olives and some hand-torn basil. Carefully include the tomatoes (absolutely nothing splashes like tomatoes), cook and stir till the liquid is cooked down and the sauce is thick, about 15 minutes season with sugar, salt and pepper. Lower the heat, cover, and hold warm.
  2. Preheat the oven to 450 degrees F.
  3. Get the elements with each other 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 more than them. Pound the chicken breasts with a flat meat mallet, right up until they are about one/two-inch thick. Put the flour in a shallow platter and season with a honest quantity of salt and pepper combine with a fork to distribute evenly. In a broad bowl, mix the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
  4. Heat 3 tablespoons of olive oil in excess of medium-high flame in a large oven-evidence skillet. Lightly dredge the two sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat fully, letting the excess drip off, then dredge in the bread crumbs. When the oil is great and scorching, include the cutlets and fry for four minutes on each and every side until finally golden and crusty, turning once.
  5. Ladle the tomato-olive sauce in excess of the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until finally the cheese is bubbly. Serve sizzling with spaghetti.

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