Crispy Chicken Parm
Ingredients: chicken breast, salt, pepper, garlic, white wine · 30 min cook time · 750kcal · $16.60
Ingredients
1breast chicken breast, pinch salt, pinch pepper, 5cloves garlic, 0.25cup white wine, 1piece shallot, 3tbsp olive oil, 1tbsp tomato paste, 1can crushed tomatoes, 5leaves fresh basil, 0.25cup flour, 1piece egg, 0.75cup panko bread crumbs, 0.75cup pecorino cheese, 100g spaghetti
Instructions
1. Cut chicken breast in half horizontally and pound out with a meat mallet to flatten and tenderize.
2. Season both sides of the chicken with salt and pepper, place in a bowl with a splash of white wine and some minced garlic, and marinate in the fridge.
3. Make the quick tomato sauce by frying minced shallot and garlic in olive oil, adding tomato paste, crushed tomatoes, and a splash of white wine. Simmer in a pan for 30 minutes, stirring often, then finish with fresh basil, salt, and pepper.
4. Set up a breading station with flour, beaten egg, and a mixture of panko bread crumbs and grated pecorino cheese.
5. Dry the marinated chicken on paper towels, then dredge in flour, dip in beaten egg, and coat heavily in the panko and cheese mixture.
6. Boil water and cook spaghetti until done.
7. Heat olive oil in a pan and fry the breaded chicken cutlets on moderate heat until golden brown on both sides, about 6 minutes.
8. Drain the cooked chicken on a cooling rack to keep it crispy.
9. Plate the spaghetti tossed with tomato sauce, place the crispy chicken on the side with sauce around the plate to retain crunch, garnish with more grated cheese, and serve with red wine.
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