Kenny T's Chicken Parmesan, modified from foodnetwork.co,
Why I Love This Recipe
My mom made it my grandma made it my great grandma made it and my great great grandma made it
Submitted by: "Kenny T"
Ingredients You'll Need
4 boneless, skinless chicken breasts, pounded thin (heterogenous mixture)
Salt (pure substance)
freshly ground black pepper (Heterogenous mixture)
2 cups all-purpose flour, seasoned with salt and pepper (Homogenous mixture)
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper (heterogeneous)
2 cups panko bread crumbs ( Heterogeneous mixture )
1 cup vegetable oil or pure olive oil (Homogenous mixture)
Tomato Sauce, recipe follows (heterogeneous mixture)
1 pound fresh mozzarella, thinly sliced (Homogenous mixture)
1/4 cup freshly grated Parmesan (Homogenous mixture)
Fresh basil or parsley leaves, for garnish ( Heterogeneous mixture )
2 tablespoons olive oil(Homogenous mixture)
1 large Spanish onion, finely chopped ( Heterogeneous mixture )
4 cloves garlic, smashed with some kosher salt to make a paste ( Heterogeneous mixture )
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender ( Heterogeneous mixture )
1 (16-ounce) can crushed tomatoes ( Heterogeneous mixture )
1 small can tomato paste ( Heterogeneous mixture )
1 bay leaf ( Heterogeneous mixture )
1 small bunch Italian parsley ( Heterogeneous mixture )
1 Cubano chile pepper, chopped ( Heterogeneous mixture )
Preheat oven to 400 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour (physical change) and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.(physical change)
Divide the oil between 2 large saute pans and heat over high heat until almost smoking.(chemical change) Add 2 chicken breasts to each pan and cook until golden brown on both sides,(chemical change) about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.