... and the last in this series.

CHICKEN PARMESAN: "One of the keys to a good chicken parmesan is a well-seasoned, crispy crust. We use homemade breadcrumbs and add both Parmigiano and pecorino cheese, as well as a blend of house-dried spices (oregano, thyme, dehydrated tomato, and garlic). We add a bit of potato
starch into our crust to ensure that the chicken stays crispy, and we
add cheese to the egg dredge for a dose of extra flavor. We top it with
a simple sauce of San Marzano DOP tomatoes seasoned with just a little
olive oil and garlic, and finish it with grated Parmigiano-Reggiano and
fresh mozzarella cheese." - Scott Tacinelli and Angie Rito, chefs and co-owners of Michelin-starred Don Angie in NYC

"Chicken parm is a staple that is universally liked. It's a great dish
for a weeknight supper, and our version uses bone-in whole birds, which
will feed the entire family!" - Brian Landry, chef and owner of Jack
Rose in New Orleans

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Parmesan
Categories: Poultry, Cheese, Sauces, Herbs, Chilies
Yield: 6 servings

MMMMM-----------------------TOMATO SAUCE-----------------------------
1/2 c Extra-virgin olive oil
1 md Onion; fine chopped
2 cl Garlic; minced
Salt
56 oz (2 cans) whole peeled
- tomatoes; crushed by hand
2 Basil sprigs
2 Thyme sprigs
1 sm Bay leaf

MMMMM-------------------------BECHAMEL-------------------------------
1 1/4 c Whole milk
2 cl Garlic
2 Thyme sprigs
2 tb Unsalted butter
1/4 c A-P flour
Salt

MMMMM--------------------------CHICKEN-------------------------------
1 c A-P flour
1/4 c Cornstarch
2 tb Garlic powder
1 1/2 tb Dried oregano
1 1/2 ts Cayenne
Salt & pepper
6 lg Eggs
2 c Plain dry breadcrumbs
2 Skin-on whole chicken breast
- (2 pounds ea)bones cut off
- & discarded, pounded to
- 1/2" thickness
Oil; for frying
1 1/2 c Shredded mozzarella (6 oz)
1/2 c Grated Parmigiano-Reggiano
Torn basil & small leaves;
- garnish

Make the sauce In a large saucepan, heat the olive oil.
Add the onion, garlic and a generous pinch of salt. Cook
over moderately low heat, stirring occasionally, until
soft, about 20 minutes. Add the tomatoes, basil, thyme
and bay leaf and cook over low heat, stirring
occasionally, until thickened and reduced by half, about
3 hours. Discard the herb sprigs and bay leaf and pass
the tomato sauce through a food mill into a heatproof
bowl. Season the sauce with salt.

Meanwhile, make the béchamel In a small saucepan,
combine the milk, garlic and thyme and bring just to a
simmer over moderate heat. Remove from the heat and let
stand for 10 minutes, then discard the garlic and thyme
sprigs. In a medium saucepan, melt the butter. Add the
flour and cook over moderate heat until a thick paste
forms, 3 to 5 minutes. Very gradually whisk in the warm
milk until smooth. Simmer over moderate heat, stirring,
until thick and no floury taste remains, 5 to 7 minutes.
Season the béchamel with salt.

Make the chicken In a large baking dish, whisk the flour
with the cornstarch, garlic powder, oregano, cayenne and
1 1/2 teaspoons each of salt and pepper. In another
large baking dish, beat the eggs. Spread the breadcrumbs
in a third large baking dish. Season the chicken breasts
all over with salt and pepper. Coat the chicken in the
flour mixture, then dip in the beaten egg and dredge in
the breadcrumbs, pressing to help them adhere. Transfer
to a large baking sheet.

Set the oven @ 425ºF/218ºC.

Line a large baking sheet with parchment paper. In a
large saucepan, heat 3" of oil to 350ºF/175ºC. Add 1
chicken breast to the saucepan and fry over moderately
high heat, turning once, about 7 minutes. Transfer to
the baking sheet. Repeat with the remaining breast.

Spread the béchamel over the chicken. Top each breast
with 1 cup of the tomato sauce, 3/4 cup of the shredded
mozzarella and 1/4 cup of the Parmigiano (reserve the
remaining tomato sauce for another use). Bake for 5
minutes, until the cheese is melted. Transfer to a
platter, garnish with basil and serve.

Yield: 6 servings

By Daniel Humm

RECIPE FROM: https://www.foodandwine.com

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