My Modern American Table: Recipes for Inspired Home Cooks (Masterchef) by O'Neale Shaun

Author:O'Neale, Shaun [O'Neale, Shaun]
Language: eng
Format: epub
Publisher: Abrams
Published: 2017-05-09T04:00:00+00:00

Lazy Day Chicken Parmesan

Although my lazy days are now few and far between, I still enjoy making this simple meal to wind down after cooking high-end dishes and doing crazy events all week. It’s perfect when I have extra All-Day Red Sauce (this page ) on hand, and I love to serve it alongside my homemade fettuccine (this page ). I rarely use store-bought bread crumbs in my cooking, but for this recipe I make an exception and use Japanese panko, as they bring an extra crunch to the dish.

2 large boneless, skinless chicken breasts

1 cup (125 g) all-purpose flour

1 tablespoon dried thyme

1 tablespoon dried oregano

½ teaspoon ground cayenne

1 tablespoon salt

1 tablespoon freshly ground black pepper

2 large eggs, beaten

½ cup (120 ml) whole milk

3 tablespoons hot sauce

1½ cups (120 g) panko bread crumbs

Leaves from 2 sprigs fresh rosemary, finely chopped

Leaves from 2 sprigs fresh thyme, finely chopped

Salt and freshly ground black pepper

1 quart (960 ml) peanut oil

1⅓ cups (315 ml) All-Day Red Sauce (this page )

1 pound (455 g) fresh mozzarella cheese, sliced ¼ inch (6 mm) thick

½ cup (50 g) grated Parmesan cheese

SERVES 4

Preheat the oven to 400°F (205°C).

Cut the chicken breasts in half lengthwise to make four pieces. Place each chicken breast half between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound the chicken to about ½ inch (12 mm) thick.

On a large plate, combine the flour, thyme, oregano, cayenne, salt, and pepper. In a large, shallow bowl, whisk the eggs, milk, and hot sauce. On another large plate, combine the panko, rosemary, and thyme and season well with salt and pepper.

Lay the chicken onto the flour mixture, then flip it over to completely coat the chicken. Dip the chicken into the egg mixture, making sure to coat the entire breast, then let excess moisture drip off. Move the breasts to the panko mixture and press down to get an even coating of the breading onto each side of the chicken. Place the chicken on a wire rack placed over a baking sheet and freeze it for 30 minutes to firm up the breading.

Pour the oil into a large high-sided skillet or sauté pan and heat it over medium-high heat to 350°F (175°C). Place the chicken breasts into the oil two at a time and cook for 2 to 3 minutes on each side, until lightly browned. Return the breasts to the wire rack over the baking sheet.

Working carefully to avoid dripping, cover each chicken breast with ⅓ cup of the red sauce and one quarter of the mozzarella cheese. Bake (still on the wire rack) for 5 minutes, then remove the baking sheet from the oven and sprinkle the Parmesan cheese over the chicken breasts. Return to the oven and bake until the cheese is melted and starting to brown, about 5 more minutes, then serve.

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