Chicken Parmesan Hero's
Posted by: Macklinda Mon, 12 Apr 2004, at 7:25 a.m.
3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, chopped
2 (28-oz) cans whole tomatoes in purée, puréed in a blender until smooth
2 teaspoons salt
3/4 teaspoon black pepper
6 skinless boneless chicken breast halves (2 lb total)
2 cups all-purpose flour
3 1/2 cups fine fresh bread crumbs (from firm white sandwich bread), lightly
1 cup finely grated Parmigiano-Reggiano (3 oz)
5 large eggs, lightly beaten
2 cups vegetable oil
4 (12-inch-long) loaves Italian bread, halved lengthwise
1 lb fresh mozzarella, thinly sliced
Make tomato sauce:
Heat olive oil in a 4- to 5-quart heavy saucepan over moderately high heat until
hot but not smoking, then sauté onion, stirring occasionally, until golden,
about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, 1/2
teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring
occasionally, until slightly thickened, about 30 minutes.
Gently pound chicken breasts to 1/3-inch thickness between 2 sheets of plastic
wrap using a flat meat pounder or a rolling pin. Season with salt and pepper.
Stir together flour, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon
pepper in a shallow bowl, then stir together bread crumbs and
Parmigiano-Reggiano in another shallow bowl.
Dredge chicken slices in flour, shaking off excess, then dip in egg, letting
excess drip off, and dredge in bread crumbs until evenly coated. Transfer
chicken to sheets of wax paper, arranging slices in 1 layer.
Preheat oven to 400°F.
Heat vegetable oil in a deep 12-inch heavy skillet over moderately high heat
until hot but not smoking, then Fry chicken 3 pieces at a time, turning over
once, until golden brown and just cooked through, about 6 minutes per batch.
Transfer with tongs to paper towels to drain.
Arrange bottom halves of bread loaves on a large baking sheet and tops on
another large baking sheet, all with cut sides up. Spread 1/4 cup tomato sauce
on each top and bottom. Divide chicken between bottom halves. Top each
(open-faced) sandwich with 1/4 cup tomato sauce and one fourth of mozzarella.
Bake open-faced sandwiches in lower third of oven until cheese melts, about 3
minutes. When cheese begins to melt, put tops of loaves in upper third of oven
and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn
easily). Put tops on bottoms to make sandwiches, then slice into serving pieces.
Note: Tomato sauce can be made 3 days ahead and chilled, covered. Reheat before
Makes 4 servings.