Chicken Parmesan


Too many people, I think, assume that Chicken Parmisan started in America. The truth is that it started 400 years ago in Bologna Italy, few hundred years before the foundation of the American independence.


It was first known as Veal Bolognese, names after its town. Bolognese was originally a dish made with crumble veal cutlets and parma ham. So the cheese, breadcrumbs, and tomato were added much later in its history. Possibly for economic reasons, chicken instead of ham became the standard dish.


First, I pound the boneless, skinless chicken breast. The key is to make the thick part of the chicken to be as thick as other past of the meat; so about half an inch.


One thing I try to do always is that I try to salt and pepper the chicken. That way, I don’t have to worry about seasoning the flour or the crumbs.


Now, I am not a dredger. “Dredger” is just a culinary term for putting chicken breasts in the large amount of coating of flour. So I’d like to put flour into little strainer and just tap it over the chicken. That way, the chicken is coated just right and we don’t waste 2lb of flour.


After coating the chicken breast with flour, egg and bread crumbs, I let it sit for at least 5 minutes so that it makes the coating adhere to the chicken much better.


Then I will heat up half inch deep olive oil (or canola oil when I want to be economical) and then allow the chicken breast to turn golden-brown color and just “crispen” up the outside; so not too much. My rule of thumb is about one minute per side.


Before I put the chicken breast into the 350 degree oven, I put tomato sauce, sprinkle of parsley, oregano and little bit of three different cheeses: mozallera, provolone and parmesan cheese.


One thing I think many restaurants do is that they put too much tomato sauce all over the chicken breast. The chicken is already seasoned well. Also, sprinkle one tablespoon of olive oil on top so the chiken won’t stick.


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