Chicken Parmesan

Ingredients:

• For the chicken:

  • 1 lb chicken thighs (about 3 thighs)

  • 1 cup flour

  • 3/4 cup baking powder

  • 2 cups panko bread crumbs

  • 3 eggs

  • 2 tablespoons water

  • Salt and pepper to taste 

  • 8 oz angel hair pasta

• For the sauce:

  • 2 slices thick-cut bacon, diced

  • 2 tablespoons olive oil

  • 1/2 small onion

  • ½ teaspoon red pepper flakes

  • 5 cloves garlic, chopped

  • 1 28 oz can crushed tomatoes

  • 1 tbs sugar

  • 1/2 bunch thyme

  • 1/4 cup (75g) grated Parmigiano Reggiano

  • Salt and pepper to taste

• Pan sear & finish:

  • Vegetable oil, for frying

  • Parmesan tomato sauce

  • 2 ½ cups (225g) low moisture mozzarella, coarsely grated

  • ½ cup (50g) Parmigiano Reggiano, finely grated

  • 2 tbs basil, chopped

Directions:

• For the Sauce:

  • Heat olive oil in a medium sized pot, over medium heat,

  • Dice bacon and add to pot, cook 5 minutes or until it begins to brown and render fat. Add the onion and sauté for another 3-5 min. Add garlic, once the garlic becomes fragrant and translucent, 1-2 minutes, add the can of tomatoes, red pepper flakes, thyme, salt and pepper.

  • Simmer for 10- 15 minutes, and remove the thyme

  • Lower the heat to a simmer, add the Parmigiano Reggiano while stirring to incorporate fully. Reduce and season to taste.

• For the Pasta:

  • Start a pot of salted water & bring to a boil.

  • When you start the chicken frying, add the pasta to the pot and cook as directed.

  • When done, transfer to bowl, add a 1/2 cup pasta water and some sauce. Stir for 1 min to create a creamy sauce.

• For the Chicken Parmesan Breading:

  • Use a meat mallet or the bottom of a clean pot to gently pound the meat, evenly, until it is ¼ inch flat. Cut each piece in 1/2, sprinkle with salt and pepper.

  • Turn on broiler to high.

  • Set up three shallow bowls; one with flour, one with water and eggs beaten together, and one with panko bread crumbs

  • Dredge each chicken thighs in the flour, shaking off any excess. Dip it in the egg mixture, letting and excess come off. Then, coat it in the panko, pressing the crumbs onto the chicken so they stick well.

  • Heat a medium sized cast iron pot over medium high heat. Add oil to the cast iron pot and heat to about 360 deg. Once hot, add the chicken to the pot and cook until 165F or golden brown on each side. 3 minutes per side

  • Transfer to a wire rack in a sheet pan & top with mozzarella. Place under broiler for 3-4 min till cheese is melted.

  • Top with a little sauce and basil to finish with the pasta on the side.

Notes:

• Servings: 3-4

• Original recipe: https://www.joshuaweissman.com/post/korean-chicken-parm