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BREAKING NEWS: Barbecued Chicken Parmesan
Aug 10th, 2012 by

I love the colors in this photo: the red tomato sauce; the multi-colored table; and the green grass beyond.

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.

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).

Ingredients:

  • 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

Ingredients

  • 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!

Chicken Parmesan (or beef or veal)
Feb 1st, 2010 by

Chicken Parmesan is good as an entree or as a sandwich made with two slices of garlic toast.

Chicken Parmesan is good as an entree or as a sandwich made with two slices of garlic toast.

This recipe works for chicken parmesan, beef parmesan or veal parmesan. If you want to make beef or veal parmesan, buy good quality beef or veal cutlets and omit the sage. (Good veal should be pink, not brown or gray.)

My mother often made the beef cutlets and this is her recipe. Every time she made it she’d forget if the cheese came first or the sauce when layering the dish and she’d say, “I forget, do I put the cheese on first or the sauce?” I’d answer, “The cheese. It’s just the opposite of making pizza.”

Ingredients/Shopping List:

  • Tomato Sauce (click here to get recipe)
  • Boneless chicken breasts, or chicken cutlets (6-10)
  • Parmesan or Romano cheese, grated. (About a cup)
  • Mozzarella cheese (8 oz.)
  • Sage (enough to sprinkle over the chicken as it cooks)
  • Breadcrumbs (about 8 oz.)
  • Large eggs (2-4)
  • Milk (one splash per egg)
  • Crisco shortening

The first layer before the sauce is spooned on.

The first layer before the sauce is spooned on.

Preparing the Chicken:


If you buy chicken breasts, you have to beat them to make them thin. If you buy cutlets, you don’t have to do this. Separate the breasts and pound them flat on both sides. You can do this by putting a piece of plastic wrap or wax paper over the breasts and hitting them a few times with a rolling pin or meat tenderizer.

Breading the chicken: Scramble a few eggs with a few splashes of milk in a bowl. Add salt and pepper.  Spread breadcrumbs on a large dinner plate or platter. Dip the chicken in the egg mixture and then dredge through the breadcrumbs until covered.

Fry the chicken in batches in a little olive oil with garlic on medium heat. You can also add a thin slice of butter to the pan for flavor, but be careful it doesn’t burn. Sprinkle with a little sage and cook on both sides until done. Transfer the chicken to a plate lined with a paper towel to drain the grease. (If the pan gets dirty or burns from leftover breadcrumbs, wipe it clean with a paper towel and add fresh oil).

Lightly grease a roasting pan with the Crisco shortening. Lay down one layer of chicken. Put thin slices of mozzarella over each chicken piece. Cover with sauce. Sprinkle Parmesan or Romano cheese over chicken. And repeat with each layer, ending with a layer of sauce and grated cheese.

Bake in a 350 degree oven for about half an hour to one hour, until cheese melts. Serve hot. You can serve this with rice. If you like mix a few spoonfuls of the tomato sauce into the rice. Or with mashed potatoes, green beans, whatever you like.

Find more recipes in the Food section.

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