Chicken Parmigiana With Farfalle

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READY IN: 1hr 10mins
Recipe by Tricia M.

A lighter and delicious variation of my mother's and grandmother's recipe, with a simple pasta side dish.

Ingredients Nutrition

Directions

  1. Heat olive oil over medium heat in a large saucepan with tight fitting lid.
  2. Saute onion until translucent, about five minutes.
  3. Add garlic and saute until fragrant, about 1 minute.
  4. Add tomato paste and oregano to onion and garlic and saute until blended.
  5. Add white wine and cook until alcohol evaporates, about 1 minute.
  6. Add tomatoes (with juice) to pan. Bring to a low simmer, cover, and cook about 15 minutes, stirring occasionally. Remove from heat and uncover.
  7. When sauce has cooled slightly, stir in 1/4 cup chopped fresh basil. Season with salt and pepper.
  8. Prepare chicken by splitting breast halves and pounding to 1/2 inch thick cutlets.
  9. Lightly salt and pepper both sides of chicken cutlets.
  10. Heat canola oil in heavy nonstick pan over medium heat.
  11. Dredge each cutlet in flour, then dip in egg (can beat a little milk in the egg if desired), and coat with breadcrumbs.
  12. Fry cutlets two at a time until golden, turning once only, adding more canola oil if necessary. Set aside.
  13. Preheat oven to 375 degrees.
  14. In a large casserole dish, spoon about 1/3 of the sauce. Arrange chicken cutlets in a single layer. Spoon 1/3 more sauce over each cutlet, topping each with a slice of fresh mozzarella. Bake at 375 degrees for 35 minutes, or until sauce is bubbly and mozzarella is beginning to brown. May finish under the broiler for one minute if more browning is desired.
  15. While chicken is baking, cook farfalle pasta according to package directions. Drain.
  16. Return pasta to pan. Toss with remaining sauce, chopped kalamata olives, and remaining basil. Season with salt and pepper. (A splash of balsamic vinegar, or balsamic reduction, adds nice additional flavor!).
  17. Serve chicken with pasta on the side, spooning extra sauce from the casserole dish on top. Garnish with chopped fresh basil or chopped fresh Italian parsley and grated Parmigiana cheese if desired.

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