Este es el clásico pollo a la parmesana ítalo-estadounidense. Las pechugas de pollo tiernas se rebozan en pan rallado sazonado y se fríen hasta que se doren. Luego se cubren con una rica salsa de tomate, queso mozzarella y queso parmesano. Servido sobre una cama de pasta, este plato es una comida abundante y satisfactoria que se puede disfrutar en el almuerzo o la cena.
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Category
Lunch
Servings
4
Prep time
40 minutes
Cook time
30 minutes
We're making the classic Italian-American chicken parmesan that's served with pasta. Tender chicken breasts are coated in seasoned breadcrumbs and fried until golden brown, then topped with a rich tomato sauce, mozzarella cheese, and Parmesan cheese. Served over a bed of pasta.
Ingredients
- 4 chicken breasts
- salt and pepper, to taste
- 200g (about 1 ⅔ cups) flour
- 2 eggs, beaten
- 200g (about 2 cups) breadcrumbs
- 2 tins tomatoes
- 6 cloves garlic, diced
- 200ml (about ⅘ cup) olive oil
- 1/2 bunch basil
- 1 packet spaghetti
- 200g (about 7 oz) mozzarella cheese
- 50g (about ½ cup) Parmesan cheese, grated
Directions
Start by butterflying the chicken breasts: take a sharp knife and slice through the centre of each breast, opening it up so it's double the size. Place a piece of plastic film or parchment paper over the top and lightly pound to an even thickness throughout. Season both sides with salt and pepper. Dredge each chicken breast in flour, dip in beaten egg, and coat with breadcrumbs. Set aside on a wire rack until ready to cook.
- In a frying pan, heat 40ml (about 3 tablespoons) of olive oil over medium heat. Add the diced garlic with a pinch of salt. Sauté for 3-4 minutes until just softened, ensuring it doesn’t brown too much to avoid bitterness. Add the tinned tomatoes and a large piece of basil. Simmer, stirring often, for 20 minutes. Taste and adjust seasoning as needed.
- After the sauce has been cooking for 10 minutes, bring a large pot of salted water to a boil. In a separate large, heavy pan, heat the remaining olive oil and shallow fry the crumbed chicken for 6-7 minutes on each side until golden brown. Halfway through cooking the chicken, add the pasta to the boiling water and cook according to the package instructions, typically 10-11 minutes.
- Once the chicken is golden brown on both sides and almost cooked through, transfer to an oven tray. Top each breast with a spoonful of tomato sauce, slices of mozzarella, and a sprinkle of Parmesan. Grill (broil) in the oven for 6-7 minutes, or until the cheese is golden brown and bubbly.
- Drain the pasta, reserving some pasta water. Stir the remaining tomato sauce through the pasta, adding a few spoonfuls of pasta water to achieve the desired consistency. Serve the pasta on a plate with the cheesy, golden chicken on the side. Garnish with fresh basil.
