Recipe: Chicken Parmesan

Serves 6

INGREDIENTS

Simple Tomato Sauce with Basil and and Garlic:

• 2 medium garlic cloves, minced or put through garlic press
• 1/4 cup extra-virgin olive oil
• 1 can (28 ounces) crushed tomatoes
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon granulated sugar

Chicken Parmesan:

• 1 1/2 cups panko crumbs
• 1 tablespoon olive oil
• 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons garlic powder
• Salt and pepper
• 1 tablespoon water
• 6 thin, boneless chicken breast cutlets (4 ounces each)
• Simple Tomato Sauce, warmed
• 3 ounces mozzarella cheese, shredded (3/4 cup)
• 1 tablespoon minced fresh basil

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PREPARATION

Tomato Sauce:
In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer. Continue to simmer until sauce thicken a bit and flavors meld, 10 to 12 minutes. Taste sauce, adjusting salt if necessary. Cover and keep warm.

Chicken Parmesan:
Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the breadcrumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan.

In a second shallow dish, combine the flour, garlic powder, 1 tablespoon slat, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together.

Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the breadcrumbs. Press on the breadcrumbs to make sure they adhere. Lay the chicken on the wire rack.

Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, 15 to 20 minutes.

Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce and extra Parmesan separately.

Serve with spaghetti or linguine.

ENJOY!