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41
ENTRÉES
CHICKEN PARMESAN
This recipe utilizes a number of components that can easily be prepared using your
Cuisinart
®
Food Processor. Store-bought items such as breadcrumbs and
marinara sauce will work just fine, but you will soon realize how much money you will
save when making these items yourself.
Makes 4 servings
Active Time: 40 minutes
Inactive Time: 15 minutes
1. Preheat oven to 425°F with the rack in the middle
position. Spread 1 cup of the sauce on the bottom of a
nonreactive 13" x 9" baking pan; reserve.
2. Insert the fine shredding disc into the work bowl of the
food processor. Shred the Parmesan on Low. Remove and
reserve. Switch to the medium shredding disc and shred
the mozzarella on High. Reserve.
3.
Season the chicken with salt and pepper. In three shallow
dishes, fill each with the flour, eggs and breadcrumbs. Be
sure to lightly whisk the eggs together. Dredge the
chicken first in the flour, shaking off any excess, then the
egg and then the breadcrumbs, being sure that all sides
of each piece of chicken are fully coated. Reserve on a
clean plate or tray.
4. Put ¼ cup of the olive oil in a large skillet set over
medium heat. Once the oil is hot, brown the chicken
cutlets, in batches, until browned on both sides, adding
additional oil as necessary – you do not want a dry pan
or the chicken will burn. Transfer the browned chicken to
the baking pan on top of the layer of sauce. Note: You are
not cooking the chicken through at this point, just
browning. It will finish cooking in the oven.
5. Top each browned cutlet with 2 tablespoons of sauce, 1 tablespoon of the Parmesan and
2 tablespoons of the mozzarella.
6. Transfer the pan to the preheated oven and cook for about 10 minutes, or until the
cheese is nicely melted and the internal temperature of the chicken registers at 165°F.
7. Garnish with the basil and serve.
Nutritional information per serving:
Calories 709 (47% from fat) • carb. 36g • pro. 58g • fat 36g
• sat. fat 12g • chol. 242mg • sod. 1832mg • calc. 579mg • fiber 3g
1½ CUPS MARINARA SAUCE (STORE-
BOUGHT OR USE RECIPE FOR
SIMPLE TOMATO SAUCE ON
PAGE 26), DIVIDED
2½ OUNCES PARMESAN
6 OUNCES MOZZARELLA,
WELL-CHILLED*
4 6- TO 8-OUNCE BONELESS,
SKINLESS CHICKEN BREASTS,
POUNDED TO ½-INCH THICK-
NESS
½ TEASPOON KOSHER SALT
½ TEASPOON FRESHLY GROUND
BLACK PEPPER
¼ CUP UNBLEACHED, ALL-PURPOSE
FLOUR
2 LARGE EGGS
1 RECIPE (1
2
⁄3
CUPS) SEASONED
BREADCRUMBS (PAGE 18)
¼ TO ½ CUP OLIVE OIL, DIVIDED
2 TABLESPOONS THINLY SLICED
(CHIFFONADE) BASIL
*IT IS BEST TO PUT THE MOZZARELLA
IN THE FREEZER FOR ABOUT 10, BUT
NO MORE THAN 15 MINUTES PRIOR TO
SHREDDING.
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