![]() ![]() can of San Marzano whole peeled tomatoes, crushed by hand or with potato masher (so they’re chunky) Top each bowl of pasta with the chicken and enjoy. While the cheese is melting, portion out the pasta into two bowls, garnish with some grated Parmesan. of marinara sauce and top with enough slices of mozzarella to completely cover the meat.Ĭook under the broiler until the cheese melts and develops some good caramelization. Place the pan-fried chicken breasts on a baking sheet, cover with about 3 oz. Using a meat thermometer check that the chicken registers at least 165 degrees.įood The secret to making perfect chicken soup, according to a golf-club chef By:Ĭook 12 ounces of fresh pasta, then strain, top with desired amount of marinara sauce, cover and set aside. Add the chicken breasts and cook until deep golden brown, then flip and cook to the same level of doneness. In a large, heavy, deep-rimmed pan, add enough vegetable oil so the level is at least half way up the chicken breasts and heat to 325 degrees. Season the flattened chicken breasts with salt and pepper on both sides, then dredge first in the flour mixture (covering completely and shaking off any excess), then in the egg mixture, and finally in the breadcrumb mixture, making sure the entire piece is well covered. In one last bowl, combine the all-purpose flour and Italian seasoning and set aside. In a separate bowl, whisk together the milk and two eggs. In a food processor or Vitamix blender, process the bread crumbs and grated Parmesan until finely chopped and integrated. Then, using the smooth side of a meat tenderizing mallet, pound them until they’re between one-half and one-quarter inch thick, making sure the finished chicken breasts are of equal thickness. “The olive oil helps to cut the acidity,” Findley explains, “but everything is really there to highlight the flavor of the tomatoes.”įood The secret to making a perfect fried-chicken sandwich, according to a professional chef By:īegin by placing the chicken breast (one at a time) between two pieces of plastic wrap. “I try to make it as simple as possible,” he says of the sauce, which he makes using only five ingredients - tomatoes, garlic, basil, salt, and olive oil. Instead, it’s all about the sauce and to make an exceptional marinara, Chef Findley insists on only using San Marzano tomatoes. Despite the dish’s name, Findley asserts that the most important component isn’t the pan-fried chicken or the cheese. At The Hills Country Club in Austin, Texas, Executive Sous Chef Brian Findley serves up his take on the dish, which has quickly become a member favorite. When it comes to comfort food, plenty of classic Italian dishes fit the mold however, chicken parmesan may be the most popular. Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. ![]() You, too, can make restaurant-quality chicken parmesan at home. ![]()
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