Saturday, June 25, 2011

Chicken Parmesan and Spaghetti


I bought a chunk of the original Parmigiano-Reggiano from Spar about a month back. I've used it while making different Italian dinners but have been wanting to try the Chicken Parmesan, and I decided to try it out when my sis came to visit me on a weekend. Oh, it was super tasty! I'm thinking of repeating it again for dinner tonight.
Parmigiano-Reggiano is the original Parmesan cheese from Italy. Its a bit grainy and salty to taste, so be careful about adding salt to your dish when using this cheese. You can identify if the cheese is original by checking the seal on the outer ring which has Parmigiano-Reggiano printed on it.



For one serving:
Chicken Breast - 1 breast half
Butter - 5 tbsp.

For chicken coating:
Coating 1:
All purpose flour (Maida) - 50 grams

Coating 2:
Egg - 1, beaten

Coating 3:
Bread crumbs - 100 grams
Parmigiano-Reggiano(Parmesan cheese) - 50 grams grated.
Oregano, Garlic bread seasoning - 1 tsp (optional)
Ground black pepper - 1/2 tsp.

Spaghetti: A bunch

Spaghetti Sauce:
Olive Oil - 2 tbsp.
Garlic - 2 cloves, minced finely
Tomatoes - 2, chopped
Onion - 1 chopped
Tomato puree - 5-6 tbsp.
Water - 1/2 cup
Parsley - handful, chopped
Basil - 1tsp chopped (I used flakes since I did not have fresh ones :( )
Pepper - 1 tsp.
Sugar - A pinch
Salt - to taste


For Spaghetti:
Boil water in a pot, add a pinch of salt and put the spaghetti into it. Also add a tablespoon of oil into it. Allow it to cook. Make sure spaghetti has a thin layer of oil coating, otherwise it would stick to each other after draining. Drain and keep aside.

For Spaghetti sauce:
In a pan, heat olive oil. Do not heat it too much like other oils. Add garlic and allow it to start sizzling. Add onions and allow it to soften. Now add tomatoes and mix again for 2 minutes. Add the tomato puree and a pinch of sugar. If the sauce starts to stick to the pan, add some water to it to get desired consistency. Add parsley, basil, pepper and salt. Simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. If you have black olives, chop them and add that as well.

Chicken Parmesan:
Wash and clean the chicken breast. Put the chicken breast into a plastic bag. Take a heavy bottomed pan and whack the hell out of it! Lol.. just batter it so that its flattened until its about a quarter inch thick.
Spread out maida on one plate. Pour the beaten egg in another plate. And in a third plate, mix all ingredients of Coating 3 and have them all ready. Heat a frying pan and add butter into it.
Dip both sides of the pounded chicken into the flour first, then dip it into the beaten egg, now transfer it to the bread crumb and parmesan mixture. Make sure chicken is well coated. Now place it on the frying pan and fry till golden brown on both sides. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.

Serve with spaghetti and top it with the spaghetti sauce. Yummmm....

If you dont have Parmesan then you could try with Mozzarella or any other cheese you like..
Chicken Parmesan and Spaghetti