At The Palm in Boston, their unique recipe for chicken parmigiana is a twist on the traditional and has loyal customers coming back for more.
Palm Restaurant's Chicken Parmigiana
Yield: 1 Serving (with extra Marinara Sauce for pasta)
1⁄4 cup of extra virgin olive oil
6 cloves of crushed garlic
2 28-ounce cans of Italian plum
tomatoes with juice
(recommended: San Marzano)
1⁄2 cup of dry white wine
Kosher salt to taste
freshly ground black pepper to taste
1⁄4 teaspoon crushed red pepper flakes
1⁄2 cup fresh basil leaves,
2 teaspoons of sugar
cornstarch and water for thickening
8 ounce chicken breast
1⁄4 cups all-purpose flour
1 cup of Italian seasoned
2 whole eggs
3 ounces canola oil
1 cup of Marinara Sauce
2 tablespoons of grated
5 slices of Muenster cheese - rind removed
fresh basil leaves for garnish
1. To begin this dish, the sauce comes first. On the stovetop in a large sauce pan, add olive oil and turn the heat to medium high. When the oil is heated through, add 6 cloves of crushed garlic. Stir and cook until golden, about 2 minutes. Add the fresh basil to the garlic and oil. Cook for 1-2 minutes.
2. In a large bowl, crush up the 2 cans of Italian plum tomatoes in their juices. Add this to the pot with the basil and garlic. Bring to a boil, uncovered, reducing the heat so the sauce simmers. Add white wine, salt and sugar. Simmer for 20-30 minutes then add 1⁄4 teaspoon of crushed red pepper flakes and 10 turns of freshly ground black pepper. Add cornstarch and water if sauce needs thickening; it should be a bright shiny orange when it's done.
3. Pound the chicken flat with a kitchen hammer on BOTH sides. Ideally, have your butcher pound the chicken to save time. If you are doing it yourself, always pound gently but firmly, working from the center outward. Be sure not to break through the meat, which will get delicate after repeated pounding. Try to achieve an even thickness for precise cooking.
4. Crack and whisk two eggs into an egg wash, and place in a shallow pan or bowl. Pour the flour into a shallow pan or bowl, and do the same to the Italian breadcrumb mixture, placing all three near the stove. Take flattened chicken breast and coat in flour first, then the egg wash, and finally into the Italian breadcrumb mixture. Make sure the chicken breast is thoroughly coated, then score both sides with the back of a knife. Let rest 8-10 minutes. In a sauté pan heat 3 ounces of canola oil over medium heat. Place coated chicken breast into the pan, and cook for about 1-2 minutes on each side, until golden browned and cooked all the way thrugh.
5. Remove from the pan and pat dry with a towel to remove any excess oil. Place onto an oven safe plate or platter. Cover with 1 cup of Marinara sauce, sprinkle with 2 tablespoons grated Parmesan, and cover with the slices of Muenster. Place in an oven broiler. When all the cheese is melted and bubbling (about 2-5 minutes) remove from the oven, and plate with pasta if desired. Garnish dish with torn fresh basil leaves.
Bruce's Recommended Wine Pairing:
Rodney Strong 2008 Reserve Pinot Noir, Russian Red River Valley
Why Pinot Noir With Chicken Parmigiana?
Although it is common to hear that poultry calls for white wine, this is a misleading and generally false rule. A dish like Chicken Parmigiana, with its tomato sauce and Italian roots, calls for red wine. The consensus opinion is that the Italian Sangiovese and the more common Merlot and Pinot Noir are the best types of red wine to serve with this dish. Pinot Noir is more velvety, earthy, and smacks of red fruits. Its flavor also cuts nicely through the acidity of the tomato sauce.