Where possible prep all ingredients and put in small bowls - or piles - until ready to use, this will make the actual cooking of the recipe so much easier. Prep work- grate the parmesan cheese, finely dice the parsley and Oregano leaves, zest lemon to one bowl then squeeze the lemon juice into another bowl sans seeds, mince garlic- if using fresh, julienne 4tbs basil leaves, mince 1tbs then coarsely chop the rest basil.
In a medium pot pour about a 1.5 tbs of grape seed oil with the garlic and onions and sauté until onions are translucent. Add the diced tomatoes and the crushed tomatoes with the julienned basil, garlic cloves and onion. Since you also have fresh minced parsley and oregano put a tsp of each in. Simmer for about 20 minutes or until slightly thickened. Keep warm. Cut the chicken in half vertical then cut the fat side in half again, you will have 6 cutlets, pound if needed to make uniform thickness. Using three bowls whisk 3 eggs in one, put the flour and salt and pepper in another and then the panko, 1/2 wedge Parm cheese, 1 tbs minced each Parsley and Oregano, 1 tsp paprika.
Dredge the chicken in the flour mixture, dip in the egg then coat in panko and press the panko into the chicken. Cook in a preheated large deep skillet with 1/4 cup grape seed oil for about 3-4 minutes on each side, covered, until golden brown. Remove and loosely cover. On a non-stick sprayed cookie sheet place each chicken cutlet and spoon about 2 tbs of marinara over each piece, top with 1-2 pieces of Mozzarella and broil until the cheese is caramelized.
Cook the pasta as the box directs, drain the pasta and put it back in the pot with the 1.5 tbs butter, minced basil, 1 tbs minced parsley, 2 tbs Parm cheese, lemon juice and zest. Stir. Using tongs put a large portion of pasta on each plate, ladle marinara over the pasta, top with the broiled chicken and then sprinkle a bit of Parm cheese and minced parsley on the top and serve. This has a lot of moving parts but it is SO WORTH IT!
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Salad and Garlic Bread
Originally Submitted
11/20/2017
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