Chicken Cutlet Parmesan
Mark Strausman of the Campagna restaurant, in New York City, promises that this fried chicken stays crispy even after it's baked in the sauce.
Martha Stewart Living, July/August 1998
- 3 large skinless, boneless chicken breasts, (about 3 pounds total), split and trimmed of fat
- 2 cups milk
- 4 cups all-purpose flour, sifted
- 6 large eggs, beaten
- 6 cups unseasoned dry breadcrumbs
- Pinch of salt
- 4 tablespoons unsalted butter
- 1/2 cup extra-virgin olive oil
- 2 cups Mark Strausman's Tomato Sauce Mark Strausman's Tomato Sauce (http://www.marthastewart.com/254893/mark-strausmans-tomato-sauce), warmed
- 1/2 pound fresh mozzarella cheese, thinly sliced
- Using a meat tenderizer or a heavy skillet, pound chicken breasts between two sheets of plastic until flat, about 1/4 inch in thickness. Place milk, flour, eggs, and breadcrumbs in separate shallow baking dishes. Season eggs with a pinch of salt. Dip each breast in the following order: milk, flour (shake off excess), eggs, and breadcrumbs (press down firmly while coating with breadcrumbs).
- In a large skillet, melt butter with olive oil over medium-high heat until sizzling. Arrange chicken breasts in the pan without crowding, cooking in batches if necessary. Reduce the heat, and cook chicken until golden brown and juices run clear when poked with a sharp fork, 3 to 5 minutes per side. Remove to a baking sheet lined with paper towels; pat off excess oil.
- Place 1/2 cup of the warm tomato sauce in the bottom of a 9-by-13-by-2-inch baking dish. Add 3 cooked breasts to the baking dish; cover with 1/2 cup of the tomato sauce and half of the sliced mozzarella. Repeat with the remaining chicken breasts and sauce; top with mozzarella. Transfer to broiler, and broil until the cheese is melted and golden brown, about 5 minutes. Remove from the broiler, and serve immediately.
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