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Restaurants›Shore Grill And Grotto›Chicken Parmesan Recipe

Chicken Parmesan Recipe

Name: Shore Grill And Grottos CHICKEN PARMESAN Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs milk; 1.5 cups plain breadcrumbs (or panko for extra crisp); 0.5 cups grated Parmesan cheese (for coating); 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 1 tsp salt; 0.5 tsp black pepper; 2 tbs olive oil (for pan-searing); 1 tbs extra-virgin olive oil; 1 pieces yellow onion, finely chopped; 3 pieces garlic cloves, minced; 28 oz crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.25 tsp red pepper flakes; 0.5 tsp sugar (optional, to balance acidity); 1 tsp salt; 0.5 tsp black pepper; 0.25 cups fresh basil leaves, roughly chopped; 12 oz linguine (or spaghetti); 1 tbs salt (for pasta water); 8 oz mozzarella cheese, shredded or sliced; 0.25 cups grated Parmesan cheese (for finishing); 2 tbs fresh parsley, chopped (optional garnish); 0.5 pieces lemon (optional, for serving wedges)

Inspired by Shore Grill And Grotto

Time1h

Serves4

OVEN BAKED CHICKEN, MOZZARELLA, LINGUINE, TOMATO SAUCE

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Ingredients

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Chicken & Coating

4 pieces boneless skinless chicken breasts

1 cups 00 bread flour

2 pieces Large eggs

2 tbs Milk

1 1/2 cups plain breadcrumbs (or panko for extra crisp)

1/2 cups grated Parmesan cheese (for coating)

1 tsp dried Italian seasoning

1/2 tsp Watkins garlic powder

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs olive oil (for pan-searing)

Sauce

1 tbs extra-virgin olive oil

1 pieces yellow onion, finely chopped

3 pieces Garlic cloves, minced

28 oz crushed tomatoes (canned)

2 tbs tomato paste

1 tsp Dried oregano

1 tsp dried basil

1/4 tsp Red pepper flakes

1/2 tsp sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cups fresh basil leaves, roughly chopped

Pasta & Cheese

12 oz linguine (or spaghetti)

1 tbs salt (for pasta water)

8 oz mozzarella cheese, shredded or sliced

1/4 cups grated Parmesan cheese (for finishing)

2 tbs fresh parsley, chopped (optional garnish)

Finishing

1/2 pieces lemon (optional, for serving wedges)

Method

Chicken & Coating

Prep chicken

Preheat oven to 425°F (220°C). If chicken breasts are thick, butterfly or pound them to an even 1/2-inch thickness. Pat dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper (from the coating salt/pepper quantities).

Set up breading station

Place the flour in a shallow dish. In a second dish whisk together the eggs and 2 tbs milk. In a third dish combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper.

Bread the chicken

Dredge each chicken breast in flour, shaking off excess, dip in the egg mixture, then press firmly into the breadcrumb mixture to coat completely. Place breaded cutlets on a baking sheet or plate and let rest 10 minutes to help coating adhere.

Pan-sear then bake

Heat 2 tbs olive oil in a large ovenproof skillet over medium-high heat. When shimmering, add 2 cutlets (do not overcrowd); cook until golden brown, 2-3 minutes per side. Transfer seared cutlets to a paper-towel-lined plate and repeat with remaining cutlets, adding more oil if needed. Arrange all seared cutlets in a single layer in the skillet or on a baking sheet. Spoon about 1/2 cup of prepared tomato sauce (see sauce directions) over each cutlet (or enough to lightly cover). Top each with 2 oz shredded/sliced mozzarella and a sprinkle of the remaining 1/4 cup grated Parmesan. Bake in preheated oven 12-15 minutes until chicken registers 165°F (74°C) and cheese is bubbly and lightly golden.

Sauce

Make the sauce

While breading the chicken or earlier, heat 1 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until translucent, 5-7 minutes. Add minced garlic and cook 30-60 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12-15 minutes to thicken slightly, stirring occasionally. Stir in chopped fresh basil at the end. Taste and adjust seasoning.

Reserve sauce for chicken and pasta

Reserve about 2 cups of sauce to top the chicken before baking (approximately 1/2 cup per cutlet as noted). Keep remaining sauce warm for tossing with the linguine.

Pasta & Assembly

Cook the linguine

Bring a large pot of water to a boil and add 1 tbs salt. Cook 12 oz linguine according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.

Toss pasta with sauce

Return the drained linguine to the pot or a large skillet, add about 1 to 1 1/2 cups of the reserved tomato sauce and a splash (1-2 tbs) of reserved pasta water if needed to loosen. Toss until evenly coated and warmed through. Taste and adjust salt.

Plate and finish

Place a portion of linguine on each plate. Top with an oven-baked chicken cutlet. Spoon any pan juices or extra sauce over the chicken and pasta. Sprinkle each serving with remaining 1/4 cup grated Parmesan and chopped parsley. Serve with lemon wedges if desired.