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Chicken Parmesan

Food • Martha Stewart's Cooking School • Recipes

Is there anyone who doesn’t love Italian food? In this episode, Martha introduces her modern American take on four favorites: eight-layer lasagna, chicken Parmesan, raviolo with egg yolk, and linguine with red or white clam sauce. Each is guaranteed to be a hit with friends and family.

Serves: 6

Ingredients

  • For the dish
    • 6 Chicken Cutlets (recipe follows)
    • Olive oil, for cooking
    • 6 fresh basil leaves, plus sprigs and small leaves for serving
    • 1 1/2 cups Quick Tomato Sauce (recipe follows)
    • 1 1/4 cups (about 4 ounces) grated part-skim mozzarella
    • Freshly grated Parmigiano-Reggiano cheese, for serving
  • For the cutlets (makes about 10 cutlets)
    • 4 cups plain panko
    • 4 tablespoons extra-virgin olive oil, plus more for brushing
    • Coarse salt
    • Freshly ground pepper
    • 1/3 cup all-purpose flour
    • 4 large eggs
    • 2 pounds (1/4-inch thick) chicken cutlets
  • For the quick tomato sauce (makes about 6 cups)
    • 3 tablespoons olive oil
    • 4 teaspoons minced garlic (from 2 large cloves)
    • 1/4 teaspoon crushed red pepper flakes, optional
    • 1/2 teaspoon dried oregano
    • 2 28-ounce cans whole peeled tomatoes, pureed with their liquid
    • Coarse salt and freshly ground black pepper

Method

  1. For the dish
    1. Preheat oven to 450 degrees. Place a wire rack on a rimmed baking sheet. Brush cutlets very lightly with oil and arrange in a single layer on rack. Roast, flipping once, until sizzling and cooked through, 8 to 10 minutes. If using frozen cutlets, cook 12 to 15 minutes.
    2. Top each cutlet with basil leaf. Cover with 1/4 cup sauce and sprinkle with 1/4 cup mozzarella. Broil until melted and bubbling, about 2 minutes. Sprinkle with parmesan and basil. Serve immediately.
  2. For the cutlets
    1. Preheat oven to 400 degrees. Combine breadcrumbs, oil and 1 teaspoon salt on a rimmed baking sheet, toss to combine. Bake, stirring twice, until deep golden brown, about 15 minutes. Cool completely.
    2. Whisk eggs in a baking dish. Pat cutlets very dry and season with salt and pepper. Dredge in flour tapping off excess. Dip both sides in egg, then coat with breadcrumbs, patting gently to adhere. If freezing, layer flat on a baking sheet between sheets of parchment paper. Freeze. Transfer to re-sealable freezer bags. Will keep for up to 1 month.
  3. For the quick tomato sauce
    1. In a large pot, heat oil over medium-high heat. Add garlic, pepper flakes and oregano. Cook, stirring, until garlic is fragrant, about 45 seconds. Add tomatoes and season with salt and pepper. Bring to a boil; reduce heat and simmer vigorously, stirring frequently, until slightly reduced, about 20 minutes.