Most Thursdays are Italian Inspired Suppers in our house. The moment I start planning a meal such as the one we are sharing today, Dean Martin starts singing in my head. As a girl I was a big, big fan of The Dean Martin Show.
No, my parents did not allow me to watch. The Dean Martin Show aired at 10 pm for a very good reason – there was a lot of adult silliness going on. I suspect my parents were aware that I would sneak out of my room and hide behind the sofa as they watched the Crooner and his pals. There was something about that show I could not resist. I’m not sure you could air it today. Although the Old Fashion glass that Martin held in his hand as he stumbled about was really apple juice, he pulled off the drunken playboy with such natural ease. It seemed everyone on the show was having a good time. You felt as though you were at a fancy Hollywood cocktail party that broke out into song and dance numbers.
Today I’m sure there would be plenty of people offended by the flippant humor of the day. These are the same people who had the Christmas Song “Baby It’s Cold Outside” pulled from the airways for a while, suggesting it was a song about rape. No, it was a song about flirtation. And that’s a rant for another day, not today.
Today I want to chat a little bit about my Chicken Parm before we head into the kitchen. Right off the bat I need to tell you there is only a kiss of Parmesan Cheese in my rendition of Chicken Parm. Why? Hubby is NOT a fan of cheese. Often I will substitute a milder cheese, such as Mozzarella or Monterey Jack for the stronger cheeses such as Parmesan or Romano. Granted, it does change the overall flavors. This Chicken Parmesan is creamy. Another thing I felt was important was to place some Italian spices throughout the dish, from a sprinkling of Italian Herbs on the bare chicken itself to the breadcrumb mixture. There was even some Italian Herb in the Olive Oil used for frying. Each created a layer of earthy flavors that added to the dish. If the milder cheeses are not your thing then by all means use the more traditional blends, just don’t skip the herb layering.
Enjoy!
Chicken Parmesan with Marinara Spaghetti
1 (24 oz) jar Marinara Sauce
1 cup Red Wine
1 (16 oz) can Diced Tomatoes
Italian Seasoning to taste
2 large boneless Chicken Breasts
Salt to taste
1 tablespoon Flour
1 large Egg
1/2 cup Parmesan Cheese
1/2 cup Panko Breadcrumbs
1/2 teaspoon Garlic Powder
1/4 teaspoon Italian Seasoning Blend
1 cup Mozzarella Cheese
1 cup Monterey Jack Cheese
8 oz Spaghetti Pasta
3 tablespoon Italian Herb Olive Oil
Fresh Basil for garnish, optional
In a sauce pan combine Marinara Sauce, wine, diced tomatoes and Italian Seasoning. Bring to a simmer over medium-low heat.
Bring a pot of salted water to a boil. Maintain the boil until ready to cook the spaghetti pasta. Prepare the chicken.
Butterfly chicken to create four thin breasts. Sprinkle each cutlet with salt and Italian Seasoning, let stand at room temperature for 10 minutes.
In a shallow dish, whisk together flour, egg and a dash of Italian Seasoning until smooth. In a separate shallow dish, toss together Parmesan cheese, Panko bread crumbs, garlic powder, and Italian Seasoning blend. In a bowl toss Mozzarella and Monterey cheeses together, set aside.
Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Parmesan mixture and coat both sides with mixture, while pressing to allow crumbs to adhere. Let chicken rest while the pasta is cooked.
Place pasta in the boiling water, return to a steady boil. Cook pasta al dente, about 11 minutes. Drain and keep warm until ready to serve.
Adjust oven rack 4-inches from broiler element and heat broiler.
Heat olive oil in a skillet over medium-high heat. Once the oil is hot and shimmering, add chicken cutlets. Fry without disturbing until the bottom is crisp and golden, about 3 minutes. Carefully turn, continue to cook another 3 minutes until both sides are browned and the chicken has been cooked through. Transfer breasts to a rimmed baking sheet.
Mound the cheese mixture over the chicken cutlets. Place in the oven to broil until the cheese has melted and bubbled up.
Spread Mariner sauce on individual plates. Top sauce with the Chicken Parmesan. Garnish with fresh basil.
Toss drained spaghetti in remaining marinara sauce to coat. Plate alongside cutlets. Serve with warm bread and a simple salad.
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