Chicken Parmesan

Another dish from our Viking Cooking School experience! So, again, lots of cooks!

Here's the recipe from the cooking school. It is slightly different than what is on this site:

1 pound globe eggplants (about 1 medium eggplant)

Kosher salt

½ cup all-purpose flour (seasoned with ¼ teaspoon salt and 1/8 teaspoon freshly ground black pepper)

2 large eggs, lightly beaten

2 tablespoons milk (whole or 2%)

1 cup panko

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

¾ cup finely grated Parmigiano-Reggiano cheese, divided (¼, ½) plus extra for garnish

2 boneless skinless chicken breasts

6 tablespoons extra-virgin olive oil, divided

2 cups of your favorite tomato or marinara sauce

8 ounces fresh mozzarella, thinly sliced

Pasta Agio e Olio (see other recipe)

Fresh basil leaves, for garnish

1.       Wash and dry eggplant. Slice into ¼-inch thick circles. Place slices in a large colander, sprinkle with salt and set aside to rest for about 30 minutes. Drain and rinse eggplant, then pat dry with paper towels; set aside.

2.       Place seasoned flour in a shallow bowl. Place eggs and milk in second shallow bowl; whisk to combine. Combine panko, basil, parsley and ¼ cup Parmigiano-Reggiano in a third shallow bowl; stir to mix evenly.

3.       Dredge each slice of eggplant in flour, then egg mixture, then panko mixture, shaking to remove excess between each step. Transfer to a plate. Repeat process for chicken, placing chicken on a separate plate.

4.       Preheat oven to 400 F. position rack in upper third of oven.

Two of the three dredging stations:

Here's the dredging underway!

5.       Heat a sauté pan over medium-high heat, add 3 tablespoons of oil and heat through. Sauté eggplant slices until golden brown on both sides, about 2 to 3 minutes per side. Transfer to paper towel-lined plate to drain.

Do not!!!! touch the eggplant until it is ready to flip. You will be able to see some browning on the edges. If you want something to do with your hands, either put them behind your back, go wash them, or hold a glass a wine.

When they are flipped, they should be nice and brown.

 6.       Now sauté the chicken, adding more oil as needed, cooking chicken until golden brown, about 3 minutes per side. Transfer to paper towel-lined plate to drain.

7.       Spoon some marinara sauce onto baking dish. Place an eggplant on top. Then spoon more marinara sauce onto the eggplant. Then place a chicken piece. Spoon more marinara sauce on top and then top with mozzarella cheese. Repeat process for other chicken. Sprinkle with Parmigiano-Reggiano and place in oven. Cook until cheese melts and chicken is cooked through. (Once chicken is cooked through – may need to turn on broiler to brown cheese.)

 8.       Serve with the Pasta Aglio e Olio.