Chicken Parmesan

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There is a nice thick coating of fresh snow, which is just what the doctor ordered. Now that there is some fresh powder, it’s time to get some more turns in and you’ll want a hardy meal to recuperate your strength after.

A nice dinner of chicken parmesan and pasta is a great way to get your protein, as well as some carbohydrates that will be good for getting you ready for the next day’s turns.

Chicken Parmesan
4 boneless and skinless chicken breasts
12 oz. tomato sauce
2 C fresh grated parmesan
1 C fresh grated or shredded mozzarella
2 eggs beaten
1 C flour
1½ C bread crumbs
½ C fresh basil, sliced thin
1 T thyme
1 T granulated garlic
1 T oregano
Salt and pepper
1 T oil
1 T butter

Heat the sauce in a pan. Place the chicken breasts between two pieces of plastic wrap and pound to an even thickness. Season the chicken with the thyme, oregano, granulated garlic, salt and pepper. Dredge in the flour shaking off all excess. Dip in the beaten egg and then in the breadcrumbs. In a skillet, get the oil hot and then add the butter, and as soon as the butter is melted add the chicken. Brown on one side and flip it over.

Pour a little sauce over each cutlet and then sprinkle with the mozzarella and then parmesan. Place in a 350-degree oven until the cheese is melted and just starting to brown. Serve with spaghetti or your favorite pasta.

Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. To read archived copies of Smitty’s column, visit chefsmitty.com or TheTahoeWeekly.com. Contact him at [email protected] or (530) 412-3598.