Chicken Parmesan in a hurry!

A few days ago, right after Mother’s Day, Mia and I were really tired and headed off to the Olive Garden for lunch. We normally skip restaurant meals as they are usually high in sodium but lack of energy prevailed and the Olive Garden won!

I was surprised when Mia ordered Chicken Parmesan; she said “what’s not to like? fried chicken and pasta!” — typical Mia.

Chicken Parmigiana is an American revamp of a classic dish from southern Italy based on eggplant and usually made by breading and frying chicken breast, covering with sauce and cheese and baking in the oven. While I have made Chicken Parmesan through the years, I never really liked it left-over, and needed a new approach! I needed to find a way to make this a part of a healthy, week-night dinner and give it legs.

This approach to Chicken Parmesan is quick and easy to prepare and deliciously healthy. Considering this was 28 minutes to the table and that included enough chicken for sandwiches for the next two days this was a real winner!

Now, for the Rachel Ray part — for the chicken I shopped at my local carniceria and purchased Pechuga sin Hueso which is a typical boneless, skinless chicken breast at a Mexican market. If you do not have Pechuga sin Hueso in your fridge then you will need to use regular boneless, skinless chicken breast, cut and pound to 1/2 inch thickness. (This will add a bit to the preparation time.)

Chicken Parmesan in a Hurry Recipe Ingredients

Sauce

• 1 (28 ounce) can Crushed Tomatoes
• 1 small Onion
• 2 cloves Garlic
• 1 teaspoon Black Pepper
• 3 tablespoons Fresh Basil Leaves or 1 tablespoon dried
• 1/2 teaspoon Red Pepper Flakes
• 1 tablespoon Fresh Oregano Leaves or 1 teaspoon dried
• 1 tablespoon White Sugar
• Salt to taste

Chicken Cutlets

• 1/2 pound Boneless Skinless Chicken Breast filet
• 1/2 cup All-Purpose Flour
• 2 large Eggs, well beaten
• 1/2 cup Milk
• 2 cups Homemade Bread Crumbs (un-seasoned purchased are fine)
• 3/4 cup Grated Parmesan Cheese
• 1/2 cup plus 1 tablespoon Olive Oil, Virgin ok but I use Extra Virgin
• 1/2 pound Spaghettini or Thin Spaghetti
• 2 teaspoons Italian Seasoning

Method

Place a large pot of water on stove, cover and bring to a boil.

Start the Sauce
Place 1 tablespoon olive oil in a saucepan; dice the onion and crush the garlic and place in pan, covered over medium heat. Allow to cook until tender but do not brown.

While onions are cooking; place flour in a shallow bowl. In a second bowl, beat egg and milk together; place bread crumbs, Italian Seasoning and 1/2 cup Parmesan cheese in a third bowl and mix together.

Once the onions and garlic are tender; add tomatoes, basil, black pepper, red pepper flakes and oregano to saucepan with onions; cover and allow to simmer.

Place remainder of olive oil in a skillet and heat over medium heat.

Dredge the Chicken
Note – When 1/2 chicken is cooked, place the Spaghetti in pot of boiling water
Assuming cutlets are prepared – dredge chicken cutlets in flour, then egg wash, then dredge in bread crumb mixture. As cutlets are breaded, place into hot oil and cook until crispy and golden brown, turn and complete cooking on other side. As cutlets are complete, stack on a plate and keep warm in the oven until ready to serve.

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Once the cutlets are cooked; Taste sauce and adjust seasonings. Drain spaghetti and place a serving on each dinner plate. Cover spaghetti with sauce and place some sauce on plate next to pasta, place a serving of chicken on sauce. Garnish plate with additional Parmesan Cheese. Bellisimo!