Chicken Parmesan

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Chicken Parmesan

Recipe Courtesy of Kerrie Kelly
Servings

4

Cuisine

Italian

Category

Main Course, Dinner

My dad loves fried chicken. My husband is Italian through and through. So for Father’s Day weekend, we decided to marry the two flavors in my new Hestan Culinary 5qt. Dutch Oven and14” Chef’s Pan, making Chicken Parmesan. The recipe involves frying the chicken, making the marinara sauce and finishing it off in the oven, so I knew these multi-purpose cookware pieces would be the ideal work-horse equipment to bring a family dish from cooktop to oven to table for our Father’s Day celebration.

Ingredients

    For the Chicken:

    • 1 1/2 cup panko breadcrumbs
    • 1/2 tsp garlic powder
    • 1/4 cup freshly grated Parmesan, plus more for garnish
    • 2 large eggs, beaten with 1 tsp water
    • 1/2 cup all-purpose flour
    • 1 1/2 lb boneless, skinless chicken cutlets
    • Kosher salt
    • Freshly ground black pepper
    • Vegetable oil
    • 1 cup shredded or pearl mozzarella

    For the Marinara:

    • 2 tbsp extra virgin olive oil
    • 1/2 small onion, finely chopped
    • 4 cloves garlic, sliced
    • 1 (28oz) can crushed tomatoes
    • 1/4 cup water
    • Kosher salt
    • Freshly ground black pepper
    • Pinch of crushed red pepper flakes
    • 2 tbsp freshly chopped parsley, plus more for garnish

    Products to Use:

    • NanoBond 14" Chef's Pan
    • NanoBond 5qt Dutch Oven

    Directions

    1. Preheat oven to 400º. Make the chicken by preparing breading station with three large mixing bowls: one bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour.
    2. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate.
    3. In the NanoBond 5qt. Dutch Oven over medium-high heat, add 1/4" oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5-7 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain.
    4. Meanwhile, start the marinara sauce in the NanoBond 14” Chef’s Pan over medium heat, by heating the oil. Add onion and garlic and cook until soft, 4-minutes. Add in tomatoes and water, season with salt, pepper, and red pepper flakes, and let simmer, 10-minutes. Remove from heat and stir in parsley.
    5. Wipe out cooled Dutch Oven and pour sauce into pan, placing chicken in sauce. Top with mozzarella and bake until cheese starting to melt, 10-12 minutes. If desired, broil until cheese is golden, 3-minutes
    6. Garnish with parsley and serve immediately with side of pasta and salad.