Italiano

The Ultimate Parmigiana

This recipe is based on a dish I had at our favorite local pizza place.  I always laugh with the owner that she feeds us most of the busy baseball/softball season

I saw this on the menu and had to try it.  Crispy eggplant, chicken cutlets, smothered in cheese and sauce??  Can’t go wrong

I substituted a roasted red pepper sauce for the tomato sauce and made it open-faced instead of a roll, but the flavors are all still there.  Yum

Start by pounding out 3 pounds of boneless, skinless chicken cutlets

We like to cover them in plastic wrap before pounding so it lessens the amount of flying chicken juice

I’m a big fan of minimizing clean up , so I place my bowls for dipping and dredging on a large sheet pan to catch the drips and crumbs when I fry

Here I have 2 eggs & 1 cup of milk for the eggwash and 1 cup plain breadcrumb, 1/2 cup Parmesan, kosher salt, black pepper and fresh parsley for the dry dredge

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Whisk the eggs and milk, finely chop the parsley and combine with the rest of the dry ingredients

Pour about 1″ of canola in a large frying pan over medium heat.  The best way to test to see if the oil is hot enough is to sprinkle in a few breadcrumbs.  If they dance like crazy, your oil is hot enough.  If not, wait another minute or two.  If you cook with oil that isn’t hot enough, your chicken will be greasy

Start the assembly line.  Submerge each chicken cutlet in the eggwash, dredge both sides in the breadcrumb and place in oil.  Don’t overcrowd, it’s better to cook in small batches

Fry the cutlets for 3-4 minutes and flip.  You want a nice golden brown color on each side.  The cutlets will bake in the oven for 20 minutes, so it’s OK if they’re not completely cooked through

Remove chicken cutlets from pan, let drain on a wire rack over a sheet pan and sprinkle immediately with a pinch of kosher salt.  Repeat in batches and set aside

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Now let’s start on the next layer

Peel and thinly slice one large eggplant

Rather than start from scratch, I’m just adding another egg & some more milk to the eggwash and additional breadcrumb, parmesan, kosher salt, black pepper and parsley for the dry mixture

I strained the oil through a fine sieve to get out all of the browned bits from the chicken cutlets, added a little more to make sure it was at least an inch deep and brought the temp back up over medium heat

Same drill…. put your thinly sliced eggplant into the eggwash, dredge in the breadcrumb mixture and fry when the oil is hot enough

Since the eggplant is so thin, you’ll only need to fry 2-3 minutes per side

Remove to a wire rack and immediately sprinkle with kosher salt

This is when my family sneaks through the kitchen and steals fried eggplant.  I’ve been known to throw a pot holder or two at the culprits…

Fry in batches and set aside when done

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Last part to prep is the roasted red pepper sauce

I’m using three large red peppers, 3 garlic cloves, a 1/2 vidalia onion and kosher salt, black pepper and crushed red pepper to taste

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Chop the onion, dice the garlic cloves and add to a pan that has been drizzled with olive oil and heated on medium

Saute for about 8-10 minutes or until the onions are softened

Slice the red peppers in half, remove seeds and ribs and place cut side down on a sheet pan

  Roast at 450 degrees F for about 20-22, minutes until the peppers are softened and a little blistered.  Remove from oven, cool a bit then peel

Place the peppers and onion/garlic mixture into a food processor or blender.  Blend until smooth, re-season with kosher salt and black pepper if necessary

Assembly time!  Place the eggplant slices on a sheet pan lined with parchment and try to match up  chicken cutlets that are similar in size

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Spoon a layer of roasted red pepper sauce between the chicken and eggplant layer, then another spoonful on top of the eggplant

Add a slice of fresh mozzarella to each stack and bake in a 400 degree F oven for 20 minutes

Turn the oven up to broil for 2 minutes until the cheese is browned and bubbly

Remove from oven and if necessary, drain on a rack before serving

Now you know why we call this The Ultimate Parmigiana… crisp eggplant, moist breaded chicken, flavorful roasted red pepper sauce and ooey, gooey cheese… the ultimate in flavors!

We served them on a bed of pasta

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Enjoy!

Simply Sundays! ~ The Ultimate Parmigiana

  • Servings: 8-10
  • Difficulty: Medium
  • Print

Ingredients

For the chicken cutlets

3 pounds of boneless, skinless chicken cutlets

2 eggs

1 cup of milk

1 cup plain breadcrumb

1/2 cup Parmesan

kosher salt

black pepper

fresh parsley

Canola oil for frying

For the eggplant

1 large eggplant

additional egg, milk, breadcrumb, parmesan, kosher salt, black pepper and parsley

Canola oil for frying

For the Roasted Red Pepper Sauce

3 large red peppers

3 garlic cloves

1/2 vidalia onion

Kosher salt, black pepper and crushed red pepper to taste

1 pound of fresh mozzarella

1 pound pasta, if desired

Directions

Start by pounding out 3 pounds of boneless, skinless chicken cutlets

Set up a work station with 2 eggs & 1 cup of milk for the eggwash and 1 cup plain breadcrumb, 1/2 cup Parmesan, kosher salt, black pepper and fresh parsley for the dry dredge

Whisk the eggs and milk, finely chop the parsley and combine with the rest of the dry ingredients

Pour about 1″ of canola in a large frying pan and heat over medium heat.  The best way to test to see if the oil is hot enough is to sprinkle in a few breadcrumbs.  If they dance like crazy, your oil is hot enough.  If not, wait another minute or two

Submerge each chicken cutlet in the eggwash, dredge both sides in the breadcrumb and place in oil.  Don’t overcrowd, it’s better to cook in small batches

Fry the cutlets for 3-4 minutes and flip.  You want a nice golden brown color on each side; remove chicken cutlets from pan, let drain on a wire rack over a sheet pan and sprinkle immediately with a pinch of kosher salt.  Repeat in batches and set aside

Peel and thinly slice one large eggplant; just add another egg & some more milk to the eggwash and additional breadcrumb, parmesan, kosher salt, black pepper and parsley for the dry mixture

Strain the oil through a fine sieve to get out all of the browned bits from the chicken cutlets; add a little more oil to the pan to make sure it was at least an inch deep and brought the temp back up over medium heat

Put the thinly sliced eggplant into the eggwash, dredge in the breadcrumb mixture and fry when the oil is hot enough; since the eggplant is so thin, you’ll only need to fry 2-3 minutes per side

Remove to a wire rack and immediately sprinkle with kosher salt; fry in batches and set aside when done

To prep the roasted red pepper sauce, gather three large red peppers, 3 garlic cloves, a 1/2 vidalia onion and kosher salt, black pepper and crushed red pepper;

Chop the onion, dice the garlic cloves and add to a pan that has been drizzled with olive oil and heated on medium; saute for about 8-10 minutes or until the onions are softened

Slice the red peppers in half, remove seeds and ribs and place cut side down on a sheet pan;  roast at 450 degrees F for about 20-22, minutes until the peppers are softened and a little blistered.  Remove from oven, cool a bit then peel; place the peppers and onion/garlic mixture into a food processor or blender.  Blend until smooth, re-season with kosher salt and black pepper if necessary

For assembly: place the eggplant slices on a sheet pan lined with parchment and try to match up  chicken cutlets that are similar in size; spoon a layer of roasted red pepper sauce between the chicken and eggplant layer, then another spoonful on top of the eggplant

Add a slice of fresh mozzarella to each stack and bake in a 400 degree F oven for 20 minutes; turn the oven up to broil for 2 minutes until the cheese is browned and bubbly

Remove from oven and if necessary, drain on a rack before serving

Tools used to make this recipe

Pyrex Bakeware Scalloped Pie Plate

Wilton Recipe Right 3 Tier Cooling Rack Set

Simply Bamboo Cutting Board

Lodge Cast Iron Pan

KitchenAid 3-Speed Hand Blender

Wilton Recipe Right 3 Piece Cookie Pan Set

© Simply Sundays 2016
All rights reserved

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