Cucina Del Capitano’s® Chicken Parmigiana Recipe

Craving some Italian cuisine? Discover how Dinogo’s Cucina del Capitano® prepares the beloved Chicken Parmigiana!

REQUIRED INGREDIENTS:

To create a dish this incredible, you need quality ingredients. Specifically, gather the following:

For preparing the chicken:

• 10 chicken breasts
• 2 oz olive oil
• 5 cloves of garlic
• 2 lb panko bread crumbs
• 6 eggs
• 6 oz flour
• 5 lb whole mozzarella cheese

For the sauce:

• 1 can of San Marzano tomato sauce
• 5 sliced garlic cloves
• 4 oz olive oil
• salt (to taste)
• crushed red pepper (to taste)
• ¼ cup fresh basil
• fried basil for garnish

For the parmesan topping:

• 3½ oz grated parmesan cheese
• 4½ oz diced butter
• 5⅓ oz high-gluten flour
• salt (to taste)

INSTRUCTIONS:

Forget the store-bought options. Making your own tomato sauce is simple:

1. In a heated saucepan drizzled with olive oil, sauté the garlic, crushed red pepper, and San Marzano tomatoes. Keep stirring continuously.
2. Let it simmer for 30 minutes, then season with salt, pepper, and additional olive oil (and a pinch of sugar if desired). The sauce should have a light consistency.

Prepare parmesan crumbles your preferred way… or try this method:

1. Take a blender and combine grated parmesan cheese, butter, high-gluten flour, and salt.
2. Blend until smooth, then strain through a fine sieve.
3. Spread the mixture on a baking tray and bake at 240°F for 8 minutes, or until it’s crisp and lightly golden. Once cooled, break into crumbles and store in an airtight container.

Now, it’s time to prepare the chicken:

1. Trim and clean the chicken breast. Cover it to avoid splatter, then pound it with a meat mallet (or meat tenderizer) until it’s nice and flat, ensuring the shape remains intact.
2. Whisk the eggs, dip the chicken into the egg mixture, and then coat it with panko breadcrumbs.
3. Shallow-fry the chicken in olive oil along with a sprig of rosemary and crushed garlic until it’s cooked through. You’ll know it’s done when it’s a beautiful golden color all around.

Now, let’s put everything together:

1. Layer the cooked chicken with tomato sauce. (Save some sauce for later use.)
2. Add thin slices of mozzarella cheese on top of the sauce.
3. Broil the assembled chicken under a salamander (in this context, the stove) until the cheese is melted and bubbly.
4. Once removed from the salamander, garnish with chopped parsley and a sprinkle of chili flakes.
5. Drizzle additional tomato sauce onto a plate and place the chicken on top of the sauce.