If you missed our Pop-Up Lunch last week, you missed a really great lunch! Chef Jill and her crew put together a ‘Bella Italia’ menu that rocked. And we have heard from many of you who want the recipe for the Chicken Parmesan so that you can try it at home.
Alright, alright… we’ll share the Italian love. We’re actually posting three recipes below, if you’re up for the complete culinary adventure. There are options for some store-bought elements in it (we won’t judge), but we encourage you to take it all on and experience the true joy of cooking such a delightful recipe from scratch.
Get our next Pop-Up Lunch on your calendar now… it’ll be Tuesday, October 29, 2019!
See you then.
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3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper to taste
4 (5 oz) chicken cutlets
1 1/2 cups Marinara sauce, homemade (recipe follows) or store bought
2 cups shredded mozzarella
½ cup grated Parmesan cheese
1 cup Italian breadcrumbs
2 tablespoons unsalted butter, cut into pieces
Cooked spaghetti, for serving
Fresh parsley, for garnish
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil.
Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook for about 2 minutes per side, or just until brown. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 2 tablespoons breadcrumbs and ¼ cup of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake for about 3 to 5 minutes, or until the cheese melts and chicken is cooked through.
To serve, divide pasta evenly on serving plates and top each with one piece of chicken. Garnish with fresh parsley.
Makes 4 servings
Basic Marinara Sauce
Every seasoned chef or home-based cook should have a basic marinara sauce in their recipe box. This version of a quick red sauce uses canned tomatoes and dried herbs.
4 tablespoons olive oil
½ large onion, peeled, diced
2 tablespoons garlic cloves, fresh, peeled, finely minced
1 (24-ounce) can whole tomatoes, chopped
½ cup tomato paste
4 tablespoons basil, fresh, washed, dried, minced
2 tablespoons oregano, fresh, washed, dried, minced
2 tablespoons sugar
2 cups chicken stock, homemade (recipe follows) or store bought
Kosher salt and coarsely ground black pepper to taste
In a 1-gallon stock pot heat oil for 1 minute over medium-high heat. Add onions and sweat for 1 to 2 minutes or until almost translucent, stirring occasionally. Add garlic and sauté for 2 to 3 minutes stirring constantly to prevent burning. Add tomatoes, tomato paste, basil, oregano, sugar, stock, salt, and pepper. Cook for 2 minutes, stirring frequently. Reduce heat to low and simmer sauce for 15 to 20 minutes or until sauce has thickened to desired consistency, stirring gently every 5 minutes or so. Remove from heat. To serve, ladle sauce over cooked pasta noodles. Serve warm.
Makes 8 cups
2 pounds chicken neck and back bones, except the liver
2 onions, quartered
2 carrots, cut into 1-inch slices
2 ribs celery, leaves included, cut into 1-inch pieces
4 quarts cold water
5 sprigs fresh thyme
1 bay leaf
5 parsley stems
2 cloves garlic
Place the bones, onions, and carrots in a 12 quart or larger stockpot. Add the celery. Cover with cold water. Bring just to a boil and skim off fat and foam.
Reduce heat to simmer. Add thyme, bay leaf, parsley, peppercorns and garlic. Simmer for 4 to 5 hours, uncovered, adding hot water as necessary to keep vegetables covered. Skim off any grease on top; then strain the stock into a bowl and cool, discarding the solids.
Makes about 7 quarts