Pino Luongo And Mark Strausmans Chicken Parmigiana Recipes

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PINO LUONGO AND MARK STRAUSMAN'S CHICKEN PARMIGIANA

This recipe for chicken parmigiana is from "Two Meatballs in the Kitchen," the cookbook by chefs Pino Luongo and Mark Strausman.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Number Of Ingredients 10



Pino Luongo and Mark Strausman's Chicken Parmigiana image

Steps:

  • Preheat oven to 350 degrees.
  • Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the back of a skillet, pound chicken breasts until they are 3/8 inch thick.
  • Remove chicken from plastic wrap and set on a large plate; season with salt and pepper. Place flour and matzo each in separate large, shallow dishes. Beat together eggs and Parmigiano-Reggiano in another large shallow dish. Coat each chicken breast half evenly with flour, shaking off any excess. Then dip in egg and cheese mixture, followed by matzo to coat.
  • Heat oil in a deep large skillet over medium-high heat. When oil is very hot, reduce heat to medium and, working in batches, add chicken. Cook chicken, turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Repeat process with remaining chicken, allowing oil to reheat between batches.
  • Transfer chicken to a rimmed baking sheet. Top each breast with 1/2 cup tomato sauce and cover with mozzarella. Transfer baking sheet to oven and cook until cheese is melted and sizzling, about 10 minutes.
  • Meanwhile, preheat broiler. Transfer chicken to broiler and broil until cheese is bubbling, about 1 minute. Serve immediately.

4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds total), tendons removed
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
3 matzos, finely crushed
3 large eggs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 cup soy or grapeseed oil
2 cups Spicy Tomato Sauce
8 ounces fresh mozzarella cheese, thinly sliced and torn into pieces

CHICKEN PARMIGIANA

Serve a side salad alongside this Chicken Parmigiana recipe for a well-rounded meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8



Chicken Parmigiana image

Steps:

  • Preheat broiler with rack set 4 inches away from the heat source. Combine the breadcrumbs and the Parmesan cheese in a shallow dish. Place the egg in a second shallow dish. Season chicken on both sides with salt and pepper. Dip chicken in egg, turning to coat. Transfer to breadcrumb mixture, turning to coat; set aside.
  • Pour spaghetti sauce into a 10-by-15-inch baking dish, or a rimmed baking sheet. In a large nonstick skillet, heat half of the oil over medium heat. Add half of the chicken, and cook until golden, 1 to 2 minutes per side. Transfer to a paper-towel-lined baking sheet to drain, then place in prepared baking dish. Repeat with remaining oil and chicken.
  • Top each piece of chicken with a slice of mozzarella. Broil until sauce is hot, and mozzarella is melted and lightly browned in spots, 5 to 8 minutes.

8 chicken breast cutlets, or 4 boneless skinless chicken breast halves, split horizontally into 8 cutlets (1 1/2 pounds total)
1/2 cup dried breadcrumbs
1/2 cup finely grated Parmesan cheese
Salt and freshly ground pepper
2 large eggs, lightly beaten
1/4 cup olive oil
2 cups spaghetti sauce, homemade or purchased
8 slices (1/4-inch-thick) mozzarella cheese, preferably fresh (6 ounces)

MATZO-CRUSTED CHICKEN CUTLETS

Using matzo--unleavened flatbread--for the coating makes this easy dinner recipe very Passover-friendly; water crackers are a good substitute.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 7



Matzo-Crusted Chicken Cutlets image

Steps:

  • Beat egg in a shallow dish. Mix crushed matzos, salt, and pepper in another shallow dish. Heat 1/2 inch of oil in a large cast-iron skillet until it registers 375 degrees on a deep-fry thermometer.
  • Working with 1 at a time, dip cutlets into egg, then into matzo, pressing to adhere and coating both sides. Place 2 cutlets in skillet, and cook until golden brown, about 2 minutes per side. Transfer to paper towels. Repeat with remaining 2 cutlets. Serve immediately with lemon wedges.

1 large egg
8 unsalted matzos, crushed (about 3 cups)
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
Safflower oil, for frying
4 boneless, skinless chicken cutlets (4 to 5 ounces each), 1/2 inch thick
4 lemon wedges, for serving

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