A combination of panko and seasoned bread crumbs form the crunchy coating on chicken cutlets that are pan-fried and topped with lemony ricotta and mozzarella cheese. They then bake until the ricotta reaches a molten hot state and the mozzarella melts and gets some wonderful caramelized spots on it.
Rather than the traditional tomato sauce chicken parmesan is served with, the very same one I’m bored with, this has a lemon sauce that you can add a little white wine to. . . or not. It’s perfectly delicious all on its own flavored with a little garlic, a little parmesan cheese, chicken broth and fresh-squeezed lemon juice.
Bright, fresh flavors that make old-fashioned chicken parmesan new again. Chicken parmesan reinvented.
Crunchy chicken cutlets topped with lemony ricotta and mozzarella cheee served over with linguine with lemon sauce.
- Set up a dredging station: beat the eggs with a tablespoon of water in a wide, shallow bowl. On a large dish mix the panko and seasoned bread crumbs together.
- In a large deep-sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1/8-inch) and heat over medium heat.
- Season both sides of the chicken cutlets with salt and pepper and working one at a time, using tongs, dip them in the egg, allow excess to drip off then coat them with the bread crumbs, patting them on with your hands.
- Cook 2 - 3 minutes until golden brown then turn over and repeat. You don't have to cook them all the way through you just want to cook until crispy. Remove to paper towels to drain. Add more oil to the pan as needed and cook in batches.
- Preheat oven to 375 degrees F. Grease a large roasting pan or baking sheet with sides lightly with oil. Place the cooked chicken on it an inch apart.
- In a small bowl mix the ricotta with the lemon and parsley. Spoon it over the chicken and spread across the top edge to edge. Top with mozzarella. Bake about 25 minutes or until cheese is melted with some brown spots.
- In a medium saucepan melt the butter over low heat, add the garlic and saute 1 - 2 minutes. Whisk in the flour and continue cooking 2 - 3 minutes, stirring often. Slowly whisk in the chicken broth then the wine, if using.
- Turn heat up to medium-high and bring to a simmer. Maintain simmer for 3 minutes, stirring often. Whisk in the Parmesan and continue cooking 2 minutes. Remove from heat and whisk in the lemon juice, about 1/2 teaspoon of salt and 1/8 teaspoon black pepper.
- Meanwhile cook the pasta in plenty of salted water according to package directions. Reserve 1/4 cup of the cooking water before draining.
- Drain the pasta and add it to the sauce with the reserved cooking water. Set the pan over low heat. Gently stir to coat the pasta with the sauce, continue for 2 minutes or so then remove from heat.
- To serve: top the pasta with a chicken cutlet and lots of fresh grated Parmesan.
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