Chicken parm is an old-time classic, on tonight’s what’s cooking one restaurant has a very different look for this Italian favorite. When you see it, you’re going to think it’s another Italian classic. It’s all at Boston’s Met Back Bay.
MET Chicken Parmesan
Ingredients
- 2 – 12 oz. boneless chicken breast (three stage breading process)
- 2 cups seasoned flour
- 8 beaten eggs + 1/4 cup of milk
- 4 cups panko bread crumbs
- salt & pepper
- 1 1/2 cups of canola oil
- 1 quart of tomato sauce (see method of prep)
- 8 oz. shredded mozzarella
- 4 oz. grated parmesan
- basil leaves for garnish
Directions:
- Butterfly & pound on top of plastic wrap chicken breast until 1/3″ thick, into a circular shape
- After pounding chicken place plastic wrap over the top
- Place chicken in freezer for 20 minutes, on a flat surface
- Set up standard breading procedure, place seasoned flour, egg & panko in respective shallow pans.
- Dredge chicken 1st in the flour, 2nd in the egg, and 3rd in the panko
- Shallow fry in a large sauté pan at medium heat breaded chicken in canola oil, one side for two minutes, flip and fry on other side.
- Remove from sauté pan
- Pat dry with paper towels and place on baking sheet
- Cove entire top of chicken with tomato sauce, spreading thinly, reserve remaining sauce for the table
- Place in 350 oven for 14 minutes
- Add shredded mozzarella cheese
- Finish cooking process for another 5 minutes
Tomato Sauce Recipe
- 4 cloves smashed & minced garlic
- ½ white onion minced finely
- 4 basil leaves
- ¼ cup of olive oil
- ¼ cup red table wine
- 1 ½ quarts ground & peeled tomatoes
- salt & pepper
Method of Prep
- Add garlic & onion to olive oil to a heavy bottom sauce pan at medium heat
- Cook until translucent & pleasant smell of garlic in the air
- Add red wine
- Add tomatoes
- Cook on low heat for 45 minutes
- Add basil for the last 15 minutes
- Season with salt & pepper
Assembly
- Place finished Parmesan on platter, top with grated cheese
- Garnish the middle with basil leaves