How to Make Chicken Parmesan with Fresh Pomodoro Sauce

bluecrew Apr 24, 2008 Home & Garden
Learn how to make delicious chicken parmesan with a light pomodoro sauce using only fresh ingredients. This recipe will provide specific instructions to a savory meal. If you are looking to prepare a quick dinner, this recipe probably is not for you since it does require a little more than average preparation time. But, if you have the time--it's worth the effort!

PREPARATION TIME: 10-25 minutes

COOKING TIME: 20-30 minutes (stovetop), 30 minutes (oven)



2 pounds of boneless, skinless chicken breast (use thin or "scallopini" style if possible)

1 bunch of fresh curly parsley

2-3 leaves fresh basil

2-3 leaves fresh oregano

6 cloves of fresh garlic

1 medium to large sweet onion

3-4 pounds of tomatoes (roma or plum preferably)

6 Tablespoons of olive oil

2 Tablespoons balsamic vinegar

2 teaspoons pepper

1 teaspoon salt

1 can breadcrumbs (or about three cups of hand-grated crumbs)

1 cup grated parmesan cheese

2 eggs

1 bag shredded mozzarella cheese (or 1 pound of fresh mozzarella)

1 pound angel hair pasta


1. Peel and dice tomatoes.  Combine with vinegar, salt, and pepper. Refrigerate in a plastic bowl while completing next steps.

2.  Heat 2 Tablespoons of olive oil on medium heat in a non-stick skillet.

3.  Finely mince onion and garlic.  Combine with chopped basil, parsley, and oregano. Sautee in olive oil.  After 10 minutes, add in tomato mixture.  Increase heat to medium-high.  Cover.  Cook for 15-20 minutes, stirring frequently.

4.  Combine 1/2 cup parmesan cheese with breadcrumbs.  You can also add additional salt, pepper, or dried spices if you prefer.  Reserve in separate bowl.

5.  Beat two eggs. Reserve in a separate bowl.

6.  Pound chicken into thin, flat strips. If you purchase chicken made for scallopini, you will not need to complete this step.

7.  Heat a second skillet with 4 Tablespoons of olive oil. Medium heat should work best.

8.  Preheat oven to 350 degrees.

9.  Dip chicken into egg. Roll into bowl of breadcrumbs.  Cover both sides thoroughly.

10.  Brown chicken in skillet. Do not overcook--cook 2-3 minutes per side until breadcrumbs are lightly browned.

11.  Take about 1-2 cups of the pomodoro sauce. Spread thinly on the bottom of a casserole dish or roasting pan.  Place the browned chicken cutlets in the pan. Sprinkle with remaining parmesan cheese.

12.  Bake for 20 minutes.

13.  Boil water and add one pound of angel hair pasta.

14.  After 20 minutes, remove chicken from oven.  Flip it. Sprinkle a few tablespoons of sauce on each piece.  Sprinkle mozzarella cheese on top. Return to oven for 10 more minutes of baking.

15.  Serve fresh pomodoro sauce over angel hair pasta. Top with a chicken cutlet.

Serve with fresh salad and/or bread.  Goes well with a light merlot or pinot grigio.

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