Chicken Parmesan for Two
By Katie LeairdPublished on April 19, 2016
Time
1½ hours, plus 20 minutes standing
Yield
Serves 2
Ingredients
Sauce
2 tablespoons extra-virgin olive oil 2 garlic cloves, mincedSalt ¼ teaspoon dried oregano Pinch red pepper flakes 1 (28-ounce) can crushed tomatoes ¼ teaspoon sugarChicken and Pasta
2 (6-ounce) boneless, skinless chicken breasts, trimmedSalt and pepper 4 ounces capellini 1 large egg 1 tablespoon all-purpose flour 1 ounce Parmesan cheese, grated (½ cup)½ cup panko bread crumbs ½ teaspoon garlic powder ½ teaspoon dried oregano ⅓ cup vegetable oil 2 ounces whole-milk mozzarella cheese, shredded (½ cup)2 tablespoons sliced fresh basilBefore You Begin
This recipe makes enough sauce to top the cutlets and up to a pound of pasta. Any extra sauce can be refrigerated for up to three days or frozen for up to a month. If the cheese browns before the chicken registers 160 degrees, cover the chicken with aluminum foil and continue to broil.
Instructions
- Heat 1 tablespoon oil in medium saucepan over medium heat until shimmering. Add garlic, ¾ teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar and bring to simmer. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until thickened, about 20 minutes. Off heat, stir in remaining 1 tablespoon oil. Cover and keep warm.
- Remove tenderloins from breasts and reserve for another use. Pound each breast between 2 pieces of plastic wrap to even ½-inch thickness. Season chicken all over with salt and pepper; let stand at room temperature for 20 minutes.
- Bring 2 quarts water to boil in large saucepan over high heat. Add pasta and ½ tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Toss pasta with ¾ cup sauce. Cover and keep warm.
- Meanwhile, whisk egg and flour in shallow dish until smooth. Combine Parmesan, panko, garlic powder, oregano, and ¼ teaspoon pepper in second shallow dish. Pat chicken dry with paper towels. Working with 1 piece at a time, dunk chicken in egg mixture, allowing excess to drip off; then dredge in panko mixture to coat both sides, pressing gently so crumbs adhere. Transfer to plate.
- Adjust oven rack 4 inches from broiler element and heat broiler. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place chicken in skillet and cook until deep golden brown, about 3 minutes per side.
- Transfer chicken to rimmed baking sheet and sprinkle mozzarella evenly over top. Broil until cheese is melted and beginning to brown and chicken registers 160 degrees, 2 to 4 minutes. Transfer chicken to serving plates. Top each piece with 2 tablespoons sauce and sprinkle each with 1 tablespoon basil. Adjust pasta consistency with reserved cooking water as needed and serve with chicken.
for the sauce
for the chicken and pasta
Time
1½ hours, plus 20 minutes standingYield
Serves 2Ingredients
Sauce
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Salt
¼ teaspoon dried oregano
Pinch red pepper flakes
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
Chicken and Pasta
2 (6-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
4 ounces capellini
1 large egg
1 tablespoon all-purpose flour
1 ounce Parmesan cheese, grated (½ cup)
½ cup panko bread crumbs
½ teaspoon garlic powder
½ teaspoon dried oregano
⅓ cup vegetable oil
2 ounces whole-milk mozzarella cheese, shredded (½ cup)
2 tablespoons sliced fresh basil
Test Kitchen Techniques
Ingredients
Sauce
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Salt
¼ teaspoon dried oregano
Pinch red pepper flakes
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
Chicken and Pasta
2 (6-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
4 ounces capellini
1 large egg
1 tablespoon all-purpose flour
1 ounce Parmesan cheese, grated (½ cup)
½ cup panko bread crumbs
½ teaspoon garlic powder
½ teaspoon dried oregano
⅓ cup vegetable oil
2 ounces whole-milk mozzarella cheese, shredded (½ cup)
2 tablespoons sliced fresh basil
Test Kitchen Techniques
Ingredients
Sauce
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
Salt
¼ teaspoon dried oregano
Pinch red pepper flakes
1 (28-ounce) can crushed tomatoes
¼ teaspoon sugar
Chicken and Pasta
2 (6-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
4 ounces capellini
1 large egg
1 tablespoon all-purpose flour
1 ounce Parmesan cheese, grated (½ cup)
½ cup panko bread crumbs
½ teaspoon garlic powder
½ teaspoon dried oregano
⅓ cup vegetable oil
2 ounces whole-milk mozzarella cheese, shredded (½ cup)
2 tablespoons sliced fresh basil
Test Kitchen Techniques
Why This Recipe Works
Instead of setting up a three-step breading station (flour, egg, and bread crumbs) for just two servings of chicken Parmesan, we streamlined the process by whisking the flour into the egg. A simple tomato sauce played multiple roles—we layered it with melted cheese over the cutlet, we dressed a side of pasta with it, and we saved the rest for another use.
Before You Begin
This recipe makes enough sauce to top the cutlets and up to a pound of pasta. Any extra sauce can be refrigerated for up to three days or frozen for up to a month. If the cheese browns before the chicken registers 160 degrees, cover the chicken with aluminum foil and continue to broil.
Instructions
- Heat 1 tablespoon oil in medium saucepan over medium heat until shimmering. Add garlic, ¾ teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar and bring to simmer. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until thickened, about 20 minutes. Off heat, stir in remaining 1 tablespoon oil. Cover and keep warm.
- Remove tenderloins from breasts and reserve for another use. Pound each breast between 2 pieces of plastic wrap to even ½-inch thickness. Season chicken all over with salt and pepper; let stand at room temperature for 20 minutes.
- Bring 2 quarts water to boil in large saucepan over high heat. Add pasta and ½ tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Toss pasta with ¾ cup sauce. Cover and keep warm.
- Meanwhile, whisk egg and flour in shallow dish until smooth. Combine Parmesan, panko, garlic powder, oregano, and ¼ teaspoon pepper in second shallow dish. Pat chicken dry with paper towels. Working with 1 piece at a time, dunk chicken in egg mixture, allowing excess to drip off; then dredge in panko mixture to coat both sides, pressing gently so crumbs adhere. Transfer to plate.
- Adjust oven rack 4 inches from broiler element and heat broiler. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place chicken in skillet and cook until deep golden brown, about 3 minutes per side.
- Transfer chicken to rimmed baking sheet and sprinkle mozzarella evenly over top. Broil until cheese is melted and beginning to brown and chicken registers 160 degrees, 2 to 4 minutes. Transfer chicken to serving plates. Top each piece with 2 tablespoons sauce and sprinkle each with 1 tablespoon basil. Adjust pasta consistency with reserved cooking water as needed and serve with chicken.
for the sauce
for the chicken and pasta
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