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chicken parmesan with creamy polenta

Chicken Parmesan with Creamy Polenta

Classic chicken Parmesan paired with oven baked polenta.
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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 450 kcal

Ingredients
  

  • 1 cup coarse polenta
  • 2½ tsp. kosher salt
  • 4 tbsp. unsalted butter
  • 1 tbsp. extra virgin olive oil
  • 4 tsp. minced garlic
  • 1 box Pomi strained tomatoes
  • ½ tsp. 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
  • 1 cup grated Parmesan cheese
  • 1 cup vegetable oil
  • 1 cup shredded mozzarella cheese
  • 2 sliced plum tomatoes

Instructions
 

  • Preheat the oven to 350 degrees.
  • For the polenta: In a large ceramic baking dish mix together the polenta with 4 cups of water and a teaspoon and a half of kosher salt. Cover with foil and bake for forty five minutes. Remove and stir in the butter, and keep warm until ready to serve.
  • Meanwhile, in a Dutch oven heat the olive oil on low heat and add the tomatoes, one teaspoon of the garlic, sugar, a tablespoon of the oregano, chicken stock, a half teaspoon of the kosher salt, and a quarter teaspoon of red pepper flakes. Simmer 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 cheese. Bake until the cheese is melted, about 5 minutes. Top the chicken with sliced tomatoes.

Nutrition

Calories: 450kcal
Keyword chicken Parmesan, oven baked polenta, polenta
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