Chicken Parmesan

Recipe courtesy Tyler Florence

Show: Food 911Episode: Raiding the Pantry

Rated: 5 stars out of 5Rate itRead users' reviews (245)

Cook Time:
40 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 5 min

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Ingredients

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 11/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella, water drained
Freshly grated Parmesan
1 pound spaghetti pasta, cooked al dente

Directions

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together 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 over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

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Comments & Reviews

recipe Chicken Parmesan
stephanie chillicothe, OH 11-11-2009
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BUTT KICKIN RECIPE TYLER! THANKS!!!!!!!!!
Rated: 5 stars out of 5

My family loves this recipe its an every-other week dinner now. This beats Olive Garden hands down. Thanks a bunch. U... rock!Read more
recipe Chicken Parmesan
Jessica New Milford, NJ 11-05-2009
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unbelievable
Rated: 5 stars out of 5

this recipe was easy to follow and the end result was delicious. i will definitely make this again and often.
recipe Chicken Parmesan
Mark Toledo, OH 11-04-2009
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Outstanding
Rated: 5 stars out of 5

I should start by saying that i dont care for olives at all. That said, this is probably the best sauce i have ever put... together for a parmesan dish. The olives were pricey at $9/Lb, but half pound was more then enough. They are also verry sweet so i left the sugar out. I also added some diced portabello, because whats a tomato sauce without some of those? This dish gets my maximum rating and i will be making it again.Read more
recipe Chicken Parmesan
Laurie Davie, FL 11-01-2009
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Easy and delicious!!!
Rated: 5 stars out of 5

I'm not the expert in my home for chicken parmesean, but my husband and son raved about the taste of this recipe! I made my... own sauce and also excluded the kalamata olives (didn't have them on hand) but all loved the frying pan to oven approach! Less dishers to clean! Thanks, Laurie, Davie, Florida.Read more
recipe Chicken Parmesan
Marie Puyallup, WA 10-25-2009
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Pretty Good first time, leftovers not as good
Rated: 4 stars out of 5

I did not pound the chicken, left out the olives and used Prego for sauce. (I just want to say that first) The chicken came... out moist and the basil and cheese on top was yummy and had a ton of flavor. I do not like chicken, but I still ate some to try it and if it was not for the chicken, I would have LOVED it. (My boyfriend eats chicken, so that's why I tried the recipe.) My boyfriend took leftovers to work, but said reheating with the microwave dried out the chicken, so I had to take a star down for that. But all in all, I recommend the recipe for others to try! Read more
recipe Chicken Parmesan
laynni orlando, FL 10-13-2009
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bestest chicken parm I ever made!!!!
Rated: 5 stars out of 5

Easy, awesome.......and yum-o. I subbed honey for the sugar.......but it was still awesome.....now I have a new marinara... sauce recipe.......homemade!!! Thanks Tyler....cute and talented....Read more