Chicken Parm

Chicken Parm
Chicken Parm over Soy Bean Spaghetti

I really wanted chicken parm and and spaghetti this week. Ā I’m also trying to avoid heavy starches like pasta. Ā Wait until you see what I used instead. Ā This recipe includes chicken parm, tomato sauce, and slow braised asparagus with garlic and lemon.

When I told my friend I was working on a chicken parm recipe, he looked at my like I had two heads. Ā As if, ‘chicken parm’ was beneath the merits of Eat Up! Kitchen. Ā Believe me, there is nothing greater than an all from scratch homemade chicken parm. Ā Actually, it took me several years to get this just right. Ā No one ever taught me how to make chicken parm but I figured it out on my own before there were youtube videos around to show us how to do everything. Ā Two things I had to figure out, which of course are obvious now; (1) slice the chicken in half before youĀ pound it flat, and (2) cook over a medium-low heat. Ā Also, make your own sauce and use really good cheese.

Many families have grandma’s handed down Italian tomato sauce recipe that could never be altered or diverted from.  I don’t have that and I don’t subscribe to one sauce fits all.  In fact, I could have easily made three different sauces just for this chicken parm.  This sauce is one of a few basic recipes I have; whole San Marzano canned tomatoes, olive oil, garlic, oregano, basil, salt, red pepper, and black pepper.

When it came to the greens for the plate, I decided on in-season organic asparagus.  But, I’m bored of steamed, roasted, or sautĆ©ed asparagus.  I ended up using a 1/3 cup of quality olive oil to braise the asparagus with garlic in a covered pan for about a half hour.  They were melt in your mouth delicious. Half way through, I squeezed the juice of half a lemon in to the pan before covering it back up. It was all well balanced without the lemon or garlic over powering the bright asparagus flavor.

For the spaghetti, I used this Explore Cuisine Organic Soy Bean Spaghetti. Ā It’s actually really good. Ā It doesn’t exactly taste like pasta, but it has a nice al denteĀ texture, it’s filling, very healthy, and it does what spaghetti was designed to do; deliver tomato sauce to your food hole.

Chicken Parm

Chicken Parm

Recipe by Anthony
0.0 from 0 votes
Course: MainCuisine: Italian AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

50

minutes
Total time

1

hour 

20

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Tomato Sauce
  • 1 28 oz. can whole San Marzano Tomatoes

  • 1/4 cup Olive Oil

  • 4 Garlic cloves minced

  • Salt

  • Pepper

  • Red Pepper Flakes

  • 1 tsp Dried Oregano

  • 5 Basil leaves, roughly chopped

  • Chicken Parm
  • 1 whole Chicken Breast sliced horizontally in half and pounded flat

  • 2 cups Plain Bread Crumbs

  • 1 cup AP Flour

  • 2 Eggs, beaten

  • Dried Oregano

  • Salt

  • Pepper

  • Vegetable Oil

  • Whole Milk Mozzarella Cheese, reduced moisture block, 1/8″ slices.

  • Asparagus
  • 1 bunch Asparagus

  • 1/2 cup Olive Oil

  • 3 cloves Garlic, minced

  • juice of half a Lemon

  • Coarse Salt

Directions

  • Tomato Sauce
  • In a medium pot over low heat, add olive oil, garlic, and red pepper flakes. SautĆ© for 30 seconds.
  • Add tomatoes, salt and pepper. Bring to a simmer and stir occasionally for at least 30 minutes.
  • Sauce is done when it’s thick and deep red in color.
  • Chicken Parm
  • Preheat oven to 400 Ā°F
  • Add 1/4 cup of tomato sauce to a 9×12 casserole pan, spread evenly on bottom.
  • Prep your three dishes with flour, egg and bread crumbs.
  • Combine 1 tablespoon salt, 1 tablespoon black pepper and 2 teaspoons oregano with breadcrumbs.
  • Lightly season chicken with salt and pepper.
  • Dredge both sides of chicken in flour, egg and breadcrumbs, shaking off excess each time. Set aside on a cooling rack to dry.
  • Heat a large skillet over medium-low heat and add 1/2 cup oil,
  • Oil is hot when a small piece of chicken sizzles on contact.
  • Fry each side of chicken for 5-7 minutes or until deep golden brown.
  • Set aside on cooking rack or paper towels.
  • Arrange chicken in casserole pan and cover with tomato sauce, reserving 1 cup for pasta.
  • Top with slices of cheese.
  • Heat in oven for 20 minutes or until cheese is bubbling.
  • Asparagus
  • In a wide skillet or sauce pan, heat oil and garlic for a minute on low heat. Should not be hot enough for garlic to brown.
  • Add asparagus and cover, stirring occasionally.
  • After 20 minutes, add the juice of half a lemon and return lid. Cook for another 10 minutes.
  • Before serving, finish with a quick squeeze of lemon and some coarse sea salt.

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