RICHMOND, Va. - The Kitchen Magician, Chef Ausar Ari-Ankh, returns to our virtual Virginia This Morning kitchen to share a fan favorite, chicken parmesan. To learn more about The Kitchen Magician and how to order delicious meals for you and your family, visit his website, Facebook, or Instagram page.
· ½ cup extra-virgin olive oil
· 1 medium onion, finely chopped
· 8 garlic cloves, crushed
· 2 Tbsp. double-concentrated tomato paste
· ¾ tsp. crushed red pepper flakes
· 2 28-oz. cans tomato purée
· 2 tsp. Diamond Crystal or 1¼ tsp. kosher salt
· 1 bundle of thyme
· 1½ tsp. sugar
Chicken and Assembly
· 4 skinless, boneless chicken breasts
· ¼ cup extra-virgin olive oil
· 1½ tsp sea salt
· 1 tsp black pepper
· 4 large eggs
· 4 cups panko breadcrumbs
· 2 cups all-purpose flour
· 12 oz. low-moisture mozzarella
· 8 oz. pre-grated Parmesan
· Vegetable oil (for frying; 3–4 cups)
· 2 Tbsp. finely chopped parsley
· Heat oil in a large Dutch oven or other heavy pot over medium. Add onion and garlic and cook, stirring often, until softened but not browned, about 5 minutes. Add tomato paste and red pepper flakes and cook, stirring, until paste is slightly darkened in color (it should start to fry in the oil), about 1 minute. Add tomato purée, salt, and sugar, and bring to a simmer. Partially cover pot with a lid (to avoid splattering), reduce heat so sauce is at a very bare simmer, and cook, stirring occasionally, until slightly thickened, 40–50 minutes.
Chicken and Assembly
· Working one at a time, place a chicken breast on a cutting board and cover with plastic wrap. Pound out each breast until about ½ inch thick.
· Season chicken cutlets all over with salt and pepper. Drizzle with olive oil and turn to coat.
· Make a standard breading station: Whisk eggs in a small mixing bowl. Place panko in another large shallow bowl, add parsley and parmesan cheese. and flour in a third. Whisk remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt into flour.
· Working with 1 cutlet at a time dip in flour. Be sure to shake off excess. Then dip in eggs and lastly in the panko breadcrumbs.
· Set a wire rack inside a second large rimmed baking sheet. Grate mozzarella on the large holes of a box grater into a medium bowl; add Parmesan and toss to combine.
· Pour vegetable oil into a large high-sided heavy skillet to come 1” up sides. Heat over medium heat and place cutlets in the pan and cook until golden brown on each side. Roughly 3 minutes or until it reaches an internal temperature of 165 degrees.
· Heat broiler. Arrange cutlets side by side in a baking dish. Generously spoon some sauce over each cutlet. Cover cutlets with cheese mixture. Broil until cheese is melted, bubbling, and browned in spots, about 4 minutes. Remove chicken from broiler. Let cool slightly and sprinkle with parsley. Enjoy!!!
Note: this can be enjoyed with or without the pasta of your choice.