Italian Chicken Parmesan
Transcript
00:00 Tonight I am making a classic Italian chicken parmesan along with a simple
00:04 marinara sauce. I'm Tess and welcome to my kitchen.
00:07 I'm starting with making my simple marinara sauce for the chicken parmesan.
00:20 I make my sauce different every time as I use what is available and this just
00:25 happens to be how I'm making it tonight.
00:28 You can use your favorite marinara sauce. On medium heat I'm adding a couple
00:32 tablespoons of extra virgin olive oil to my pan. Then one cup each of finely
00:37 diced onion and bell pepper. A little salt and pepper and letting that cook
00:42 for about three minutes until the veggies start getting tender. Then in
00:45 goes a good tablespoon of minced garlic and tomato paste. Giving that a good
00:49 stir for a minute. Then tossing in one heaping teaspoon of oregano, basil and
00:54 Italian seasonings. Stirring and cooking for an additional minute. Next I'm adding
00:59 a half a cup of red wine and simmering for a couple minutes. The wine gives the
01:03 sauce a depth and richness and this dish is rich and good!
01:07 It's all about building the flavors. You can also add some red pepper flakes for
01:11 some background heat. I'm adding a can of tomato sauce and tomato puree. If you
01:16 don't like it as thick you can use crushed or even some whole Italian
01:20 tomatoes. Giving that a stir, covering and cooking on a simmer for about 30 minutes.
01:24 I will come back and check on it about every 10 minutes and give it a stir.
01:30 In the meantime I'm going to prepare my chicken. I have two nice sized chicken
01:34 breasts and simply going to slice them each in half. I'm pounding the chicken to
01:38 get an even thickness of about a half an inch and as you can see the one end of
01:42 the breast is thicker than the other. I have a piece of chicken wrapped down on
01:46 the countertop and going to sandwich the piece of chicken in the wrap and pound
01:50 with my rolling pin to about a half an inch thickness. You can use a meat pound
01:55 or anything heavy like a can of beans. It does not take much and it's kind of fun!
01:59 I lightly drizzled the chicken with olive oil and some salt and pepper and I
02:04 have my dredging station prepared with some seasoned flour, then an egg wash,
02:09 then into breadcrumbs and then into the frying pan. I have my flour seasoned
02:14 simply with some salt and pepper and some garlic and onion powder.
02:17 You can find this Italian chicken parmesan recipe and the list of
02:22 ingredients in the information box below. If you like this video recipe please
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02:31 I always love to hear from my viewers. You can also find me on Facebook and
02:36 Tess Cooks4u blog.
02:43 In my cast iron pan on medium heat, I've coated the bottom with some olive oil and in
02:48 goes the breaded chicken and I'm cooking for three minutes on each side. I have my
02:52 oven preheating to 375 degrees and the chicken will finish cooking in the oven.
02:57 See that nice golden brown? And that's what I'm looking for! All that moisture
03:02 in the chicken is being locked in and a nice crispy crunchy crust is being formed.
03:06 I'm cooking the chicken in batches and removing and putting inside a baking dish.
03:12 Chicken parmesan is one of those everyone should know how to make recipes.
03:17 It's quick, easy and it's hard to mess up. If you need to make an impressive meal
03:22 that everyone loves, this is the one! And now I'm putting a nice dab of sauce on
03:28 top of each chicken cutlet. Not too much as I don't want them to get soggy.
03:33 And now I'm topping with some freshly grated parmesan cheese, mozzarella cheese and
03:37 provolone cheese. Popping that in my 375 degree oven uncovered for about 10
03:43 minutes or until the cheese is nice and melted into every nook and cranny and
03:47 beautiful golden brown. I did stick mine under the broiler for the last minute of
03:52 cooking to get the nice brown. Going to let that rest for 10 minutes and we're
03:57 ready to eat!
04:00 Let me cut a piece and show you. The chicken remained very moist and tender
04:04 with a flavorful crispy coating. The sauce and cheese are rich, creamy and
04:09 gooey. Serving tonight with spaghetti and let's make a plate! A ladle of sauce on
04:15 the spaghetti, a nice piece of chicken parmesan and the way we like it is with
04:21 one more ladle of sauce on top and you guessed it...
04:25 and more grated parmesan cheese. And there you have it!
04:29 This was a delicious meal. I hope you give it a try and let me know how you're
04:34 turned out in the comments section below. Until next time, enjoy.
04:38 Thanks for joining me here at Tess Cooks4u. Please remember to LIKE, SHARE
04:44 and SUBSCRIBE for future recipes and videos. I appreciate all my viewers and
04:50 until next time, Much Love!
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