Easy Chicken Parmesan
I’d like to apologize in advance for this post because it’s a bit of a rant/pity party but if you bear with my I’ll get to the food part eventually! I haven’t been posting as much as I’d like to lately because as I’ve mentioned before we’ve been in CT for about 6 weeks now and will be here for another 7. We’d been staying with friends which was fun but had only planned to stay there for a few weeks max. The rent we were waiting on didn’t come through as quickly as we would have liked so we were there longer, but this weekend we were finally able to move into our own furnished place. We have a 5 week lease and it’s a cute place on a lake in Litchfield county. Sounds idyllic doesn’t it? But OMG there are no utensils hardly any pots and pans and forget about anything nonessential to many people but important to me like a blender or food processor and sharp knives! All of the appliances are from the seventies and in addition we’ve been here since Saturday and still don’t have hot water so we’ve been doing dishes with boiled water and showering at my brother’s house. It’s annoying and inconvenient and it was supposed to be fixed today but the repairman has to come back tomorrow to replace heating elements in the hot water heater. I was looking forward to a hot shower and being able to wash the dinner dishes and instead I’m going to be taking a lukewarm birdbath in the tub tonight just to get by. I had to go to Big Lots yesterday to get a 5qt saucepan and a 12 inch cast iron skillet and some tongs and spoons just so that I could cook meals. There is no can opener so I borrowed one from my brother and it broke today when I was trying to make dinner while opening a can of tomatoes so I had to use a utility knife to get the can the rest of the way open. Did I mention that we don’t have any television other than a DVD player and no phone or internet? We’re using a cell phone as a wifi hot spot which has very weak service so my connection is VERY slow when it works at all. So lest any of the handful (perhaps an optimistic estimate!) of people who even read this blog think I’m losing interest or lack commitment, trust me that is not the case! I have a long list of ideas for posts, I just haven’t been able to follow through on them because of our living situation. So please bear with me until I can get back on track! Anyhoo, due to my current kitchen challenges I decided that Chicken Parmesan with a classic Marinara sauce would be easy and require very few kitchen tools. Though that is generally true, this was still a
challenge as I was one step above cooking over a camp fire tonight. The moral of this story is that anyone can make this dish under almost any conditions. It’s practically foolproof and always a crowd pleaser. The marinara is so easy to make that it really would be a shame to buy it. Making your own only takes 25 minutes and is so worth it!
1 Large Yellow onion diced
1/4 cup E.V. olive oil
3 cloves of garlic crushed & minced
2 large cans of whole peeled tomatoes (preferably San Marzano)
1 tsp dried basil
Salt and Pepper to taste
Heat oil in a medium saucepan and add onions cooking until soft and translucent–do not brown. Add crushed garlic and cook for 2 minutes. Add tomatoes and basil, bring to a strong simmer and cook for 20 minutes. Use a spoon to mash the tomatoes into smaller chunks. If your family is picky about texture, use an immersion blender to puree the sauce smooth. Season with salt and pepper and serve with pasta and parmesan cheese.
Easy Chicken Parmesan
4 chicken breasts trimmed of fat and cartilage
2 eggs beaten with 2 Tbl of water
Seasoned bread crumbs (homemade or mix seasoned italian breadcrumbs with panko 50/50)
Olive oil for frying
Classic Marinara sauce
Mozzarella or Provalone cheese
Slice your chicken breasts in half so that you have 8 cutlets. You can pound them out but it’s not necessary–a thicker piece is less likely to dry out in the oven. Dip the cutlets into the egg mixture and then the breadcrumbs. Fry cutlets in olive oil on Medium to High heat until golden brown on both sides–about 4 minutes. Don’t worry about cooking them through, you want them still raw in the middle because they will finish in the oven. Spoon a little marinara sauce into a baking dish and place fried cutlets on top. Add a few tablespoons of sauce on top of each cutlet and top with sliced or shredded cheese. Bake in a 375 degree oven for 20 minutes. Serve with pasta and marinara sauce.