Botticelli’s chicken Parmigiana
I have previously posted a chicken Parmigiana recipe that is quite good. But I was in an Italian restaurant many years ago that was rated one of the best in the country. They served a veal Parmigiana that was absolutely out of this world. I spent years trying to recreate the taste, and I think I finally did (with chicken here but you can substitute with veal). This is not a dish you want to eat often, because it is rich. But if you want to celebrate good life my chicken Parmigiana is worth the added calories.
Ingredients (8 servings):
- 4 halves – chicken breasts, each thinly sliced lengthwise into three fillets
- Salt and pepper to taste
- 32 ounces – heavy cream
- About 1 cup – unbleached all purpose flour
- 3 – large eggs, scrambled
- About 3 cups – bread crumbs
- 32 ounces – canola oil (or olive oil)
- 4 to 5 cups – Botticelli’s rich Italian tomato sauce
- About 1.5 pounds – mozzarella cheese, sliced
The keys to my Parmigiana are cutting thin slices of chicken and soaking them in heavy cream overnight. You should be able to obtain three thin slices of chicken from each breast (cut lengthwise).
Chicken slices cut from each breast halve.
Add salt and pepper to each side of the chicken and Pound each slice between freezer paper to thin it more. Place in a baking dish and pour the cream over the chicken slices. Make sure the cream gets between the slices (should be 12 slices of chicken). Marinate in the cream for 24 hours.
Chicken marinating in cream
Once the chicken has marinated in the cream, prepare three bowls of flour, eggs, and bread crumbs from right to left (see photo below).
Bowls of flour, egg and breadcrumbs from right to left. Breaded chicken is on the plate at the top of the picture.
Gently wipe the cream off the chicken with your hand (don’t use a cloth – it is okay to leave some cream on the chicken) and lightly cover the chicken slice with flour (make sure it is a thin coating). Then lightly cover the chicken with egg and finally with bread crumbs. Repeat the process for all the chicken slices.
Meanwhile heat the oil in a large enough skillet to be able to cook at least three slices at a time (see photo below) to 350 degrees F. Place the chicken in the oil and cook until it is browned (see photo below).
Chicken browning in the oil.
Remove the cooked chicken and place on paper towels. Turn the chicken on the paper towels to allow it to drain on both sides. Place the chicken in two baking dishes (see the photo below) – each of my dishes was 11 x 15 x 3 inches – to form one layer.
Breaded chicken in baking dish.
Spoon Botticelli’s rich Italian tomato sauce over each piece followed by about 3/8 inch slices of mozzarella (see photo below).
Tomato sauce spooned over the chicken.
Mozzarella slices placed on top of the sauce.
Place both dishes in the oven at 350 degrees F for about 40 minutes. If the cheese has not browned, broil on high for a few minutes. Serve hot.
Hot from the oven.
I'd like to express some aoperciatipn to this writer for rescuing me from this kind of trouble. Just immediately after exploring throughout the the net and meeting strategies which were not pleasant, I thought my life was gone. Being alive devoid of the answers to the problems you have got fixed through your excellent brief post is a crucial case, as well as the ones which could have negatively damaged my entire career if I had not come across your web page. Your superior capability and kindness in playing with every part was invaluable. I'm not certain what I would have completed if I had not encountered such a point like this. I'm able to now relish my future. Thanks for your time so significantly for your professional and results-oriented support. I won't be reluctant to propose your weblog post to anybody who desires to have care about this subject matter.