Chicken or Eggplant Parmesan

From Serious Eats

Cutlets:

  • 4 boneless, skinless, chicken breasts
  • ¾ cup dry unseasoned breadcrumbs
  • 1 tbsp mixed fresh parsley or basil or 1 tsp dried rosemary, thyme, or oregano
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 large egg
  • 1 tsp water
  • ¼ cup all purpose flour
  • 1/3 cup olive oil

Rest of dish:

  • 3 tbsp olive oil
  • 1 can of whole tomatoes
  • 6 cloves garlic, peeled
  • Salt and red pepper flakes to taste
  • ½ cup grated Parmesan plus 4 tbsp
  • 6 ounces grated mozzarella

Heat olive oil over medium heat. Whack the garlic with the flat side of a knife and cook in the oil until lightly browned. Add tomatoes. Bring sauce to a boil and add salt and red pepper. Lower heat and simmer 20 minutes, breaking up tomatoes with the spoon. Remove from heat and process in food processor until smooth.

Rinse chicken breasts and pat dry. Trim any fat around the edges. Place 1 at a time between wax paper and beat with a mallet or the side of an empty bottle

Combine breadcrumbs, herbs, salt, and pepper in a wide shallow bowl. Whisk egg and water together in a shallow bowl and spread flour onto a plate. Coat chicken in flour and shake off the excess. Dip in the egg mixture and coat with the breadcrumbs mixture, patting with fingers to make the crumbs adhere

Heat olive oil in a heavy skillet over medium-high heat, sauté chicken, 2-3 minutes on each side. Lightly oil backing dish, spoon in ½ cup of tomato sauce. Arrange chicken cutlets over the sauce, slightly overlapping. Sprinkle with 4 tbsp Parmesan

Spoon over remaining tomato sauce and top with remaining cheese. Cover pan with aluminum foil and bake at 350 degrees fro 20 to 30 minutes, uncovering for the last 5 minutes

To make eggplant parm instead-

Slice the eggplant crosswise into 1/2 inch rounds. Toss the eggplant with a 1 teaspoon salt. Set in a colander and let it drain for half an hour. Pat the eggplant slices dry with a paper towel and follow remaining instructions

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