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chicken parmesan with brown butter tomato sauce

Chicken Parmesan with Brown Butter Tomato Sauce

Extra cheesy chicken parm topped with fresh mozzarella, and a brown butter tomato sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 tbsp. unsalted butter
  • ½ cup minced onions
  • 2 tbsp minced garlic
  • 1 box 28 oz. plum tomatoes, pureed
  • ¼ tsp. kosher salt
  • ½ tsp. crushed red pepper flakes
  • 1 tsp. sugar
  • 1 tbsp. fresh oregano
  • ½ cup chicken stock
  • 2 boneless skinless chicken breasts
  • ⅔ cup all purpose flour
  • ¼ tsp. black pepper
  • 2 beaten eggs
  • 2 cups plain dried breadcrumbs
  • 2 tbsp. each minced fresh rosemary, thyme, and oregano
  • 1½ cup grated Parmesan cheese
  • 1 cup vegetable oil
  • 1 cup shredded fresh mozzarella cheese

Instructions
 

  • Preheat the oven to 350 degrees.
  • Begin by making the Brown Butter Tomato Sauce: in a Dutch oven heat the butter on low heat and cook until the butter turns light brown. Add the onions and one tablespoon of the garlic and cook until they're soft. Add the tomatoes, sugar, a tablespoon of the oregano, chicken stock, a half teaspoon of the kosher salt, and a quarter teaspoon of red pepper flakes. Simmer uncovered while you fry the chicken.
  • Split each breast in half, so that you have 4 thin cutlets. Using a meat pounder, pound them even thinner. Prepare a dredging station with three bowls: fill the first bowl with the flour and a quarter teaspoon each of salt and pepper. Fill the second bowl with the eggs. Fill the third bowl with the breadcrumbs, a quarter teaspoon each of the kosher salt and red pepper flakes, a tablespoon of the minced garlic, the herbs, and one cup of the Parmesan.
  • Heat a cast iron skillet with a quarter inch of the vegetable oil on medium high heat. The oil is ready when a small piece of chicken sizzles immediately. Dip each piece of chicken in each of the three bowls- first flour, then eggs, and finally breadcrumbs. Fry two cutlets at a time until they're golden brown on each side and cooked through. Drain the chicken on a wire rack over a baking dish.
  • When all the chicken is cooked. Top them with a spoonful of sauce (you can freeze the rest of the sauce). Then sprinkle on mozzarella, and a half cup of the parmesan cheese. Bake until the cheese is melted, about 5 minutes.

Nutrition

Calories: 350kcal
Keyword Chicken
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