Chicken Parmesan

Recipe courtesy Tyler Florence

Show: Food 911Episode: Raiding the Pantry

Rated: 5 stars out of 5Rate itRead users' reviews (273)

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
Tammy williamston, SC 03-15-2010
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the best
Rated: 5 stars out of 5

this will become a regular dish for us. I didn't use the olives because I don't like them. I used a brand of tomatoes whose... sauce is thick not watery. (Furmano's) didn't drain the liquid off. I ladled enough over the cooked chicken and the left over sauce I used for the spaghetti. so so good.Read more
recipe Chicken Parmesan
Ms Ft Lauderdale, FL 03-12-2010
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YIKES!
Rated: 5 stars out of 5

No more bottled sauce for us - this is THE best ever. Rarely buy fresh herbs due to cost, but fresh basil is a must for this... sauce. Chicken juicy with wonderful flavors. If you really flatten the chicken, you can buy less and cut frying time. Used crushed tomatoes with a splash of dry red wine - will try whole hand-crushed next time just to test the consistency difference. Took advice of other reviewers and made sauce the day before - good idea! This is a time-intensive recipe but totally worth it - we think this is the best chicken parm we've ever eaten. Thanks, Tyler!Read more
recipe Chicken Parmesan
Emily Rexburg, ID 03-09-2010
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VERY TASTEY!!!!
Rated: 5 stars out of 5

I made this for my husband and I and He LOVED it. He likes most everything i make but I know when he REALLY loves it when he... makes a fuss about it. He kept saying MMMM MMM while he was eating it. The sauce was great, i just used a couple cans of tomato sauce, i didn't have any cans of whole tomatoes but the sauce was soo flavorful. I also used italian bread crumbs. Salt lightly, i think you have to be careful it can easily be over salted. Very tastey recipe that i will will be making more often!! i love tyler florence, i think he is an amazing chef.Read more
recipe Chicken Parmesan
Lark Medford, NJ 03-09-2010
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Great recipe!
Rated: 5 stars out of 5

I just have a comment on the sauce. I make it a day ahead because tomato-based food is often better the next day after all... the flavors have seeped together. I used a mix of splenda & sugar instead of straight sugar (just to cut down on the calories). I added more fresh basil than it required, garlic powder (if I had been thinking I would have used an extra garlic clove - I'm a garlic nut) lots of oregano & THIS IS THE SECRET TO GOOD ITALIAN COOKING crushed red pepper.Read more
recipe Chicken Parmesan
null null, null 02-23-2010
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Great
Rated: 5 stars out of 5

I cooked for my inlaws for the first time this weekend, being as nervous as I was I was very pleased with the outcome my... mother-inlaw had made a comment that this was better then the high end restaurants. It was a hit and they even took home the leftovers I cant wait to cook it again. I didnt pound down the chicken so it was a thick so for next time I would fry it just a little longer then recommended. Thanks a million.Read more
recipe Chicken Parmesan
Salby valladolid, ME 02-10-2010
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POLLO A LA PARMESANA
Rated: 5 stars out of 5

QUE TAL Tyler, I mean that I LOVE YOUR PROGRAM THAT YOU SEE IN MY COUNTRY FOR IN VALLADOLID YUCATAN only living near Chichen... Itza, and I think YOUR SAUCER EXCELLENT SUPER CHICKEN PARMESAN WOWWWW THIS, I wish you could UP ON ALL YOUR VIDEOS RECIPES TO TAKE OR MAKE YOUR OFFICIAL SITE where we can enjoy you and learn more of your recipes. INTEGRA IS AT YOUR DISPOSAL FOR FACEBOOK I tell SALBY AGUILAR AS MY MAIL OR salby_mx@hotmail.com please upload video of the recipes you prepare. GREETINGS FROM MEXICO YUCATAN.Read more