Ingredients
For Tomato Sauce
- 4 tablespoons of grapeseed or avocado oil
- 6 Roma tomatoes, diced
- 2 cans of 28-ounce crushed tomatoes
- 4 tablespoons basil chiffonade
- 3 garlic cloves
- 1/2 yellow onion
Breading Chicken for Chicken Parmesan
- 4 ounces of grated Parmesan cheese
- 1 tablespoon of parsley, finely chopped
- 1 tablespoon of fresh oregano, finely chopped
- 2 C. Japanese Panko breadcrumbs
- 1 teaspoon of paprika
- 3 whole eggs
- 1 C. all-purpose flour
- 1 teaspoon of Kosher salt
- 1 pinch of cracked black pepper
Chicken Parmesan
- 4 breaded cutlets
- 1/3 C. grapeseed or avocado oil for frying
- 1-2 spoonful of tomato sauce
- 2 8-ounce fresh Mozzarella balls, cut into ¼ in. thick round
For Spaghetti
- 1 pound of dry spaghetti
- 1 tablespoon of olive oil
- 1 tablespoon of parsley, finely chopped
- 1 tablespoon of basil chiffonade
- 1 ounce of grated Parmesan cheese
Directions
For Tomato Sauce
- Heat 4 tablespoons of grapeseed or avocado oil over medium heat in 6-qt. saucepan
- Add yellow onion and garlic, sweat out till onion is transparent
- Add Roma tomatoes to the onion and garlic; let them cook for 5 minutes.
- Now add the canned tomatoes, lower the heat, bring it to a simmer, and cook for an additional 20 minutes, or until the sauce in a third shallow pan is lightly thickened.
For Breading Chicken
- In a shallow pan, seasoned flour with salt and pepper.
- Whisk the eggs and add a second shallow pan.
- Mix the Panko with grated parmesan cheese, chopped parsley, chopped fresh oregano, and paprika in a third shallow pan.
- Season each cutlet to taste with salt and pepper.
- Coat in the flour, followed by the egg, and then the Japanese panko mix to coat thoroughly.
Chicken Parmesan
- Heat 1/3 cup of grapeseed or avocado oil in a large pan to 350 degrees.
- Place two breaded cutlets in the hot oil.
- Cook on each side for 2-3 minutes or until golden brown.
- Place on a wire rack to rest.
- Now add 1-2 spoons of sauce on top of the centers of the cooked chicken.
- Place a few slices of mozzarella on top of the sauce and broil in the oven to melt the cheese.
For Spaghetti
- Bring a large stockpot of salted water to boil.
- Add dry spaghetti and cook for 10-12 minutes or until al dente.
- Drain pasta in a colander.
- Then coat pasta with a few tablespoons of sauce, salt, pepper, chopped parsley, chopped basil, and grated parmesan cheese.
This recipe is part of the "Fire News" quarterly newsletter. Subscribe to receive future editions and view the Fall 2022 edition.