Chicken Parmigiano with Polenta
Chicken Parm meets polenta – delish!
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 small onion, chopped
- 2 garlic cloves, finely chopped or grated
- 1 can whole plum tomatoes (28 ounces)
- 1 cup basil, chopped and divided (about a handful)
- Salt and freshly ground pepper
- 1 1/2 cups all-purpose flour
- 2 1/2 cups quick-cooking polenta, divided
- 1 cups Parmigiano Reggiano cheese, divided
- 2 eggs
- 2 tablespoons water
- 2 pieces boneless, skinless chicken breasts
- 1 cup chicken stock
- 1 cup milk
- 2 tablespoons butter
- Heat the EVOO in a medium size saucepot over medium-high heat and sauté the onion and garlic until soft. Add the tomatoes to the pot, crushing them with a potato masher or the back of a wooden spoon. Simmer the tomato sauce until slightly reduced and thickened. Once that is done, add some basil and adjust the seasonings with salt and pepper.
- On a clean work surface area, arrange three shallow dishes: place some flour in one, then add 1 1/2 cups of the polenta and 1/2 cup of the Parmigiano Reggiano into another one and mix until combined. In the last dish, beat the eggs with a splash of water.
- Butterfly the chicken breasts, then cut each into two pieces, for a total of four cutlets. Place the cutlets about 3-4 inches apart on top of a large sheet of plastic wrap, then place another sheet over the top. Using a meat mallet or the back of a frying pan, lightly pound the chicken cutlets to about a quarter-inch thick.
- Season the cutlets with salt and pepper on both sides, then turn them lightly into the flour. Next, coat the cutlets in the egg and finally in the polenta-cheese mixture. Reserve the breaded cutlets on a plate.
- Place the chicken stock and milk into a medium to large saucepan and bring to a boil.
- Meanwhile, heat a large nonstick skillet over medium to medium-high heat with a thin layer of vegetable oil. Cook the cutlets in a single layer, in two batches if necessary, about 3-4 minutes on each side, until the juices run clear and the breading is evenly browned.
- Once the stock and milk mixture is at a boil, add the remaining cup of polenta in a slow and steady stream while whisking the mixture. Continue whisking until slightly thickened. Add the butter and the remaining Parmigiano Reggiano cheese to finish.
- To serve, pour some cheese polenta onto the bottom of each plate and place the crispy cutlets over it. Top it off with a ladleful of the tomato sauce.