Food & Wine USA - (12)December 2020

ELEVATE DINNER THE TUSCAN WAY WITH BERTOLLI® SAUCE.

A Crispier

Chicken

Parmigiana

ENJOY THIS DINNERTIME

MAINSTAY REMIXED WITH A

TUSCAN TWIST BY BERTOLLI®

SAUCE AND TOPPED WITH

A FRESH PARSLEY GARNISH.

The secret to a crispier take on this

classic is simply adding your cheese

before the sauce. A fresh topping

of fluy, lemon-dressed parsley adds

a light, bright touch.

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2 (10 to 12-ounce)

boneless, skinless

chicken breasts

⅓ cup all-purpose

flour

1 large egg

2 tbsp. water

1 cup panko

breadcrumbs

½ cup grated

Parmesan cheese

½ cup canola oil

4 ounces fresh

mozzarella

cheese, thinly

sliced

1 cup Bertolli®

Parmesan and

Romano with

Cracked Black

Pepper Sauce

1 cup flat-leaf

parsley leaves

¼ cup very thinly

sliced shallot

(about 1

small shallot)

2 tsp. olive oil

2 tsp. lemon juice

INGREDIENTS

1. Preheat oven to 400°F.

Line a large sheet pan

with foil or parchment paper.

2. Place a chicken breast on a cutting

board. Holding it in place with one

hand, slice the chicken in half, keeping

your knife parallel to the cutting

board. Repeat with the other chicken

breast. Cover breast cutlets with

plastic wrap and pound to a 1/4-inch

thickness with a meat mallet or small,

heavy skillet. Season chicken with salt

and pepper, if desired.

3. Place flour in a shallow dish. Whisk

together egg and water in another

dish. Combine panko and Parmesan

in a third shallow dish. Dredge each

cutlet in flour, shaking o excess, and

dip in egg mixture, allowing excess to

drain o; then dredge it in the panko

mixture, pressing gently to adhere.

4. Heat oil in a large skillet over medi-
   um-high heat. Add 2 breaded cutlets
   and pan-fry until browned and cooked
   through, about 2 minutes per side.
   Drain on paper towels. Repeat process
   with remaining 2 breaded cutlets.


5. Arrange the cooked cutlets on a
   prepared sheet pan. Top cutlets
   evenly with mozzarella, and spoon
   1/4 cup Bertolli® sauce over each.
   Bake until cheese melts and starts to
   bubble, about 10 minutes.


6. Meanwhile, combine parsley, shal-
   lot, olive oil and lemon juice; season
   with salt and pepper, if desired. Serve
   the parsley mixture over the chicken.

HOW TO MAKE IT

4 servings (SERVING SIZE: 1 piece of chicken and about 3 tablespoons parsley

mixture) PREP TIME: 20 minutes COOK TIME: 15 minutes

SAUCE: Bertolli® Parmesan and Romano with Cracked Black Pepper Sauce