Chicken Parmesan by Pietro

By commercecook

Ingredients

• Marinara Sauce
• 1/3 cup olive oil
• 1 medium white onion, finely chopped
• 1/2 Merlot (original recipe calls for dry white wine)
• 2 - 32 ounce cans whole peeled tomatoes, should use San Marzano
• Kosher salt and freshly ground pepper
• (My additions: tablespoon of sugar and 2 tablespoons of butter.)
• Chicken: THESE AMOUNTS ARE NOT SET IN STONE. JUST BREAD THE CHICKEN
• 2 - 8 ounce skinless, boneless chicken brisket
• 3 large eggs
• 3 cups plain fine dry breadcrumbs
• 1 cup flour
• 3 cups vegetable oil
• 4 ounces Parmesan, grated, preferably on the large star-shaped of a box grater (about 1/2 cup), although you should add as much cheese as you want

Details

Adapted from Www.bonappetit.com

Preparation

Step 1

Marina Sauce:
Heat oil in a large Dutch oven or other heavy pot over medium heat. Cook onion, stirring often to avoid browning, until very soft and translucent, 12-15 minutes. Add wine and bring to a boil. Cook until almost completely evaporated 6-8 minutes. Add tomatoes and their liquid. Bring to a boil, reduce heat, and simmer, stirring and scraping bottom of the pan occasionally, until tomatoes are tender and liquid is very concentrated, 1 1/2 to 2 hours. Season with salt and pepper. (I also added about a tablespoon of sugar, and 2 tablespoons of butter.

Do ahead: Sauce can be made 5 days ahead. Let cool, cover and chill.

Chicken:
Place a chicken breast on a cutting board, Holding knife parallel to board, cut through breast along a long side, stopping about 1/2 inch before you can all the way through. Open breast up like a book. Place butterflied breast between 2 pieces of plastic wrap and gently pound until as thin as possible without tearing meat, about 1/4 inch thick. Repeat with each piece of chicken.

Place eggs (beaten), breadcrumbs and flour in separate shallow bowls. Season each piece with salt and pepper. Working with one cutlet at a time, dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into the bowl. Coat with breadcrumbs. Place on a rimmed baking sheet.
Heat oil in a large skillet over medium heat until very hot. Lower into the hot oil and cook until brown on each side. Transfer to a wire rack set inside a foil-lined rimmed baking sheet.

Heat broiler. Top each cutlet with warm marinara sauce, evenly scatter with Parmesan cheese. Broil until cheese is aggressively bubbling, about 2 minutes.