Chicken Parmigiana RecipeThis chicken parmigiana recipe has been adapted from Chef Carlo Middione's book, "La Vera Cucina: Traditional Recipes from the Homes and Farms of Italy," a collection of heirloom recipes based on generations-old oral cooking traditions. Most recipes for chicken parmigiana, that we have seen, call for tomato sauce, but it's precisely because there is no tomato sauce on this chicken parmiagana that you can taste the delicious, melt-in-your-mouth, famous Italian Parmagiano-Reggiano cheese. Try it and see what we mean. Serve this chicken parma with a hot crusty loaf of Italian bread and a fresh tomato salad. For this recipe for chicken parmigiana, you will need: 2 large eggs Bread crumbs (about 1 cup) Salt and freshly ground black pepper to taste 6 large chicken cutlets (5 or 6 ounces each) 4 tablespoons unsalted butter 1/2 cup well-seasoned beef broth, (you may need less) 3 to 4 ounce chunk of Parmigiano-Reggiano
Put the bread crumbs in another shallow bowl. Scatter salt and pepper on the cutlets, drag them through the egg, and then place them one by one on the bread crumbs. Press hard to make the crumbs adhere. Continue until you have finished breading all the cutlets. Add butter to a large frying pan, over medium heat. When the butter starts to sizzle, put in the cutlets and saute them until they are golden on both sides, turning them once. Add more butter as needed. When the cutlets are golden, about 2 minutes on each side, add only enough broth to moisten them. (It should not be soupy) Meanwhile, use a vegetable peeler to slice the cheese. (The cheese must be very thin or it will not "melt." ) Scatter the cheese evenly all over the cutlets, put a lid on the pan, and let simmer for about 4 minutes. Remove the lid and raise the heat to evaporate any remaining liquid. Serve the cutlets on warm plates. This chicken parma serves 6.
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