Chicken Parm
Chicken Parm
- Level: Intermediate
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 314
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 71
- Sodium
- 408
- Total: 1 hr 10 min
- Active: 35 min
- Level: Intermediate
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 314
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 33
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 71
- Sodium
- 408
- Total: 1 hr 10 min
- Active: 35 min
Ingredients
Tomato Compote:
1/4 cup olive oil
4 cloves garlic, crushed
1 bunch fresh basil, including stems
2 quarts crushed Jersey tomatoes
1 tablespoon salt
1 teaspoon sugar
Chicken Parm:
1 pound boneless, skinless chicken breasts
2 cups all-purpose flour
2 cups breadcrumbs, such as Progresso
4 eggs, lightly beaten
4 tablespoons olive oil
4 tablespoons unsalted butter
1 clove garlic, diced
2 sprigs fresh thyme
Parmesan cheese, grated, for sprinkling, plus more for garnish
2 ounces mozzarella, sliced
Sandwich:
4 seeded semolina rolls, sliced
Fresh basil leaves, torn, for garnish
Directions
- For the tomato compote: Bloom the olive oil, garlic and basil in a small saucepan over low heat for 20 minutes. Heat the tomatoes, salt and sugar in a nonreactive pot. Strain the garlic-basil oil into the tomatoes and discard the garlic and basil. Whisk the sauce to emulsify. Simmer for 15 minutes.
- Cut the chicken breasts into 4-ounce pieces and gently pound to an even 1-inch thickness. Dredge the chicken in flour, then in egg, then in breadcrumbs. Heat the olive oil and butter in a skillet over medium heat. Add the garlic and thyme, then fry the chicken until golden brown on both sides and opaque in the center. Season generously with salt.
- Spoon 1/2 cup of the tomato compote over the chicken. Sprinkle with Parmesan and top with the sliced mozzarella. Transfer the skillet to a broiler to melt and brown the cheese.
- Place a piece of chicken on each semolina roll, garnish with Parmesan and torn basil leaves and serve.
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Therese T.
Just had to review this because it was so good and very quick and easy to make. It's also impressive to serve. This was intended to be a sandwich recipe but I served as a choice....on a plate or on a roll. It is very important to slice the chicken breast thin. I halved the recipe and selected two large breast halves which I then slice lengthwise in half. Do not pound too agressively. It can made ahead of time just before the frying in the pan. Must use fresh basil.
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