I love the colors in this photo: the red tomato sauce; the multi-colored table; and the green grass beyond.
Here's my new skillet for the grill. I think I'm going to get a lot of use out of this.
We interrupt this menu from Nice to let you know about a wonderful dinner I created this week with ingredients I had on hand.
Last Christmas my brother gave me a skillet and roasting pan that are designed to use on the grill. I had a craving for chicken parmesan and didn’t want to turn on the oven so I came up with this recipe for the grill.
I made the tomato sauce ontop of the stove in the RootsLiving kitchen. But everything else was cooked and baked on the grill.
Quick Tomato Sauce
(This simple recipe comes from the classic Italian cookbook, the Artusi).
- Tomatoes (About 1 1/2 pounds, preferably Roma or plum tomatoes)
- Salt and pepper (Just a dash, to taste)
What I did:
Blanch the tomatoes: that means drop them in boiling water for about a minute. This makes it easier to peel them.
Peel, de-seed and chop them.
Drop the tomatoes into a pot with just enough water to keep them from sticking to the bottom.
Simmer the tomatoes until done (About 20 minutes; no more than 30 minutes). Stir occassionally. And add salt and pepper.
Puree the tomatoes in a blender or food processor.
Barbecued Chicken Parmesan
- Chicken cutlets (About 1.5 pounds will serve four people)
- Tomato Sauce (see recipe above)
- Fresh mozzarella cheese (2-3 large balls)
- American Cheese (I know foodies out there are grimacing. I decided to use small strips of American cheese because I wanted something to melt over the chicken and fresh mozzarella doesn’t do that too well. Trust me, the flavor combination works!)
- Parmesan cheese (Just enough to sprinkle over each layer of cutlets. And for heaven’s sake, use the imported Parmesan. That stuff they sell in a jar in the supermarket is plastic. There, did I redeem myself?)
- Eggs (1 large)
- Breadcrumbs (About a cup)
- Milk (Just a splash)
What I did:
Mix the egg and the milk in a bowl until well blended.
Dip the cutlets into the egg mixture and then into the breadcrumbs being sure to coat both sides.
Spread olive oil over your grilling skillet with a paper napkin or towel.
Cook the cutlets one or two at a time in the skillet over the grill. Turn over so both sides are cooked.
Line your roasting pan for the grill with aluminum foil. And coat the foil with some olive oil.
Spread some tomato sauce over the foil and then put down a layer of cooked cutlets.
Top the cutlets with slices of fresh mozzarella and then top that with a small strip of American Cheese.
Cover the cutlets with tomato sauce and then sprinkle the grated parmesan cheese over that.
Make layers of this until you run out of cutlets.
Loosely cover the roasting pan with some aluminum foil. Put the pan on the grill and cover the grill. Cook until the cheese melts and the sauce bubbles.
Serve with a salad and/or rice. Or serve it with some corn on the cob (for something really different, try this Italian Corn on the Cob recipe from Mario Batali).
The smoked flavor of this dish really makes this different than the usual chicken parmesan. In the winter you could get a similar flavor by using smoked mozzarella and an oven. But winter is a long time off!