Chicken Parmesan

 

Chicken Parmesan, also known as "Chicken Parmigiana," is an American recipe with clear Italian influences. It has become a classic in Italian-American cuisine, rooted in the traditional Italian recipe called "Parmigiana di Melanzane" or eggplant Parmesan.

The traditional dish, using eggplant instead of chicken, originated in southern Italy, particularly in the regions of Sicily and Campania. It consists of slices of eggplant, covered with tomato sauce and cheese, and then baked.

The American adaptation with chicken is the result of the influence of Italian immigrants who brought their traditional recipes with them. It is believed that the chicken version originated in the United States within the Italian-American community, specifically in New York City or areas with a strong presence of Italian descendants.

The chicken version replaces eggplant with breaded chicken breast, covered with marinara sauce and melted cheese, then baked to meld the flavors. Over time, Chicken Parmesan has become an iconic dish in American cuisine, present on numerous menus in Italian restaurants and family homes, whether of Italian origin or not.

INGREDIENTS (Serves 4)

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup breadcrumbs
• 1 cup all-purpose flour
• 2 beaten eggs
• Olive oil for frying
• 1 cup marinara sauce*
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese**
• Fresh basil or parsley for garnish

* Marinara sauce is a basic and versatile Italian sauce commonly used in pasta dishes and as a base for various recipes. Its recipe varies, but it usually consists of fresh tomatoes, garlic, onion, herbs like basil, oregano, and sometimes a touch of red wine.

It is often simmered to allow the flavors to blend well, creating a thick and flavorful sauce. It is a red sauce, relatively thick, and can have a texture ranging from somewhat liquid to denser, depending on the specific preparation. It is used as a accompaniment for pasta, pizza, chicken, seafood, vegetables, etc.

** Parmesan cheese is quite expensive, so you can use a smaller amount to avoid increasing the cost of the preparation, replacing it in part with Grana Padano or another aged cheese of your choice.

First, preheat the oven to 200°C (392 F) Flatten the chicken breasts with a rolling pin to have a uniform thickness (as one side is usually wider than the other).

Next, we'll bread them.

Prepare three shallow soup bowls or shallow containers: one with flour, one with beaten eggs, and the third with breadcrumbs.

Coat each chicken breast first in flour, then in beaten eggs, and finally in breadcrumbs, making sure they are fully covered.

Heat olive oil in a pan over medium-high heat. Fry the breaded chicken breasts until golden brown on both sides, approximately 4-5 minutes per side.

Remove the chicken from the pan and place it on paper towels to eliminate excess oil. This is crucial to avoid a greasy appearance and taste.

Now, let's bake.

Spread a thin layer of marinara sauce on the bottom of an oven-safe tray that can be taken to the table. Place the breaded chicken breasts on the sauce. Cover each breast with more marinara sauce. Sprinkle shredded mozzarella and Parmesan cheese over the chicken.

Bake for 15-20 minutes, or until the cheese is bubbly and golden. Make sure the chicken is thoroughly cooked.

Remove from the oven, garnish with fresh basil or parsley before serving.

This Chicken Parmesan can be served with pasta, salad, or garlic bread.

It's a dish that everyone enjoys, and with careful presentation, it can be a festive and even Christmas preparation. Nobody will complain, that's for sure.

Marinara Sauce Recipe:

INGREDIENTS:

• 1.8 lb (800g) of crushed tomatoes or canned peeled tomatoes
• 2 tablespoons of olive oil
• 1 onion, finely chopped
• 4 garlic cloves, chopped and without the central green germ
• 1 teaspoon of sugar (optional, only if the tomatoes are too acidic)
• Salt and pepper to taste
• Fresh or dried herbs (oregano, basil, thyme), to taste

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, for about 5 minutes or so. Add the chopped garlic and sauté for an additional 1 minute, being careful not to burn it.

Add the crushed tomatoes to the pot and stir well. If the tomatoes are not crushed, you can use a wooden spoon to break them up while cooking. Add a teaspoon of sugar (this helps balance the acidity of the tomatoes, but it's optional) and season with salt and pepper to taste. Then, introduce the fresh or dried herbs, depending on availability. If using dried herbs, use about a teaspoon of each.

Reduce the heat, allowing the sauce to simmer over low heat for approximately 20-30 minutes to allow the flavors to meld.

Stir occasionally to prevent sticking to the bottom of the pot.

This sauce has countless uses, so you can make a decent amount and use it in the Chicken Parmesan recipe we've seen, as a base for pizza, or a pasta sauce.