Magnolia Table Chicken Parm Recipes

THE BEST CHICKEN PARMESAN

Steps:

• Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
• Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
• shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
• Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
• Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
• Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

PARMESAN CHICKEN

Steps:

• Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
• Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

CHICKEN PARM SLIDERS WITH GARLIC BREAD CIABATTA BUNS

Steps:

• Position racks in the upper third and center of the oven and preheat the broiler. Line a rimmed baking sheet with parchment paper.
• Place the Parmesan in a mini food processor and grind into a snow-like powder. You should have at least 1 1/4 cups. Set aside.
• Set up a breading station with 3 pie plates or shallow bowls. Combine the flour, kosher salt, pepper and 1 tablespoon of the garlic powder in the first pie plate; stir with a fork.
• Beat the eggs with 2 tablespoons water in the second pie plate.
• Combine the panko with 1/2 cup of the ground Parmesan in the third pie plate and stir with a fork.
• Press your palm down on a chicken breast and slice the chicken in half with a sharp knife parallel to the cutting board. Repeat with the remaining chicken breasts to make a total of 6 thin pieces. Cut each piece in half crosswise to make a total of 12 mini cutlets.
• Working in an assembly line, dredge each cutlet in the seasoned flour and turn to coat both sides; tap off any excess. Dip the chicken cutlet into the beaten eggs and coat both sides, letting any excess drip off. Then dredge in the Parmesan breadcrumbs and turn to coat both sides. Transfer to the parchment-lined baking sheet.
• Heat 1/2 inch of olive oil in a large skillet over medium heat until shiny. Working in batches if necessary, add the cutlets in a single layer and cook until golden brown and crispy, 2 to 3 minutes per side. Remove and discard the parchment from the baking sheet and replace it with a wire rack. Transfer the fried cutlets to the prepared baking sheet.
• Make the compound butter: Combine the garlic with the butter, 1/4 cup of the ground Parmesan, and the remaining 1 tablespoon garlic powder in a small bowl. Stir together with a spoon until well combined.
• Place the ciabatta rolls on a rimmed baking sheet. Spread the compound butter on the split sides. Broil on the center rack until golden brown and toasted, 1 to 2 minutes. Remove the buns to a work surface.
• Remove the wire rack from the baking sheet and wipe the baking sheet clean. Place the cutlets on the baking sheet and top each with about 2 tablespoons of the tomato sauce and the mozzarella rounds. Broil on the upper rack until the tops are bubbly and the mozzarella is melted and golden, 2 to 3 minutes.
• Meanwhile, heat the remaining sauce in a small saucepan over medium heat until warm. Divide among 4 ramekins.
• To plate, carefully transfer the cutlets with a spatula to the bottom buns, sprinkle each with 2 teaspoons of the ground Parmesan and the basil. Close the sliders and serve with the warmed tomato sauce. Enjoy!