Tips for breading meat: 1) rip off a couple of sheets of foil or wax paper for the flour and bread crumbs -- when you're done, just crumple them up and throw them away. I've spent many an evening trying to chip off the impermeable substance that is created when flour, egg, and bread crumbs combine and are then left to solidify. 2) Use one hand for the flour and the egg, and the other for the bread crumbs -- one "wet" hand, one "dry" (or "drier" anyway) hand. It helps minimize the amount of goo you get on your fingers. 3) Adding grated parmesan to the bread crumbs is very nice.

Wish I could get my kids to eat this. I'm sure they'll come around eventually, but they're still in the uber-picky stage.

Joan,

I don't have any idea how old your kids are, but after about the age of 8 they should LOVE this meal. It's tasty, it's breaded, it's not particularly good for them, it's messy, and it's covered in cheese. What's not to love?

Stephen,

Thanks for the ideas for sauce. I'll definitely try this out this weekend. I'm hungry just thinking about it.

When pounding meet, I use a 1 gal. capacity freezer storage bag. I cut the sides so it's only attached at the bottom. The thick plastic will stand up to a lot of pounding.

When actually pounding the meeet, don't pound straight down, but down and out. This will give you a more even result. (A little spray of water on the bag will make this easier.)

Sounds tasty! My whole family hates dried-out chicken, and I haven't cooked chicken breast for years because, as my young'un said, "It's not all slobbery [like drum sticks]."

I'll have to get an oven-safe skillet and a mallet. Will this recipe work for 4 chicken breasts in a larger skillet?

Good article and good comments.

I'll add mine.

My oven must be hotter than yours, 400 degrees is hot enough and 10 minutes in there is just right.

I of course, use only Chianti Classico Riserva, not "just" Chianti..

Cheese....I must have been a mouse in my previous life.

Papa Ray
West Texas
USA

Flick some water on the meat, and whatever plastic or paper you are useing when you pund out the meat. It makes a huge, huge difference.

This post regarding the Chicken Parmigiana is making me seriously hungry. I might suggest:

1. I find the breading is less likely to seperate if I let the chicken rest for 15 to 30 minutes after breading;
2. Finish the tomato sauce with a couple of tablespoons of butter. The butter improves flavor, mouth feel, and appearance;
3. Other wines work well in a tomato sauce. I like using Marsala or Sherry and I use more wine than is recommended in your recipe;
4. I find the "Pomi" brand of canned tomatoes (product of Italy) makes a better sauce than domestic varieties. Pomi is also salt free, so for those with blood pressure issues it is an improvement;
5. Lightly coating the chicken with oil before pounding seems to make it less likely to tear;
6. If you prefer a less rustic consistency to the sauce, run it through a blender, food processor, food mill or strainer before pouring over chicken; and
7. If you like your Parmigiana with a little more bite, add red chili flakes to the sauteing onions and garlic.

Buzz

Yum, yum. I would roll my sleeves up before I touched the chicken, but those are great directions and Joan's breading tip is really nice. I'll be making the Coq au Vin for Sunday and will try and make this one next Wed.

Lovely recipe, but since the first complaint was lack of decent italian restaraunts, have you tried Biaggi's?
http://www.biaggis.com/coloradosprings.htm

I haven't been into the Springs outlet, but ate at the original in Bloomington, IL and the linguinni with clams was better than anything I've had since leaving Jersey. It is a chain that avoids tier one cities so it can position itself as the top of the food chain. In other words, it sets the bar high and then must meet the challenge.

When's the cookbook being published? Perusing it with a martini in hand seems a good way to spend some time.

How do you rinse smashed tomatoes, without either diluting the smashed-up-goop, or washing it away?

Or do you mean rinse them BEFORE hand-crushing?

Warning: I’m going straight to the gutter here. I just can’t resist...

Fred’s post would actually be just as accurate and helpful as a “self love” how-to tip.

Well I tried your Coq Au Vin last week and got the highest compliment ny lady ever gives (better than her version.)So I guess I'll have to try this one this weekend

Papa-Ray...Stephens oven temp is different from yours because he is preparing this delicacy at a significantly higher elevation. What time is dinner Stephen?

-SpinDaddy

Seems like a lot of trouble. Can't I just nuke a couple of Swanson's Chicken Parmigiana dinners?

Look, I just can't cook! But in the Springs, you can get good Italian -- just go to Paravicini on W. Colorado. I swear by it.

Lets cut the crap-

get a loaf of brioche,cut it into cubes,and let it get stale,then get some frozen beef bone marrow-
put both in a food processor and make into crumbs-

roll a "prime" Angus fillet in the crumbs,and grill over hardwood charcoal(if you need a source for Brazilian hardwood charcoal,ping me)-

save the chicken for a Monday

You might want a potato to go with that-

get a 40 or 50 count Idaho(weighs about a pound) and put it in a deep ovenproof dish- cover it compleately with Kosher salt and bake about an hour and a half or until done-the salt will suck out every last but of moisture-

dig the potato out of the salt,split it opened and add sour cream,chopped applewood bacon,chopped chives and shredded chedder(or better yet Maytag bluecheese) enjoy

Almost forgot

http://www.titos-vodka.com/

with a couple of maytag blue -queen stuffed olives-

I'm done

In my limited experience, anything recipe that uses standard breadcrumbs is better when you use panko (Japanese breadcrumbs). The end result will be lighter and crispier.

I'm exhausted just reading the recipe. Can't you come here and do it?

That woman on public television, Lidia Bastianich Pittsburgh Felidia St. Louis, says not to cook cheese because it is a finished product already and doesn't need heat. I dunno.

Can you come here and cook this? It sound really yummy. Cheers!!

Don't cook cheese???? What kind of insanity is she speaking?

To: jmaster

What happens in Colorado Springs...STAYS in Colorado Springs.

Stephen,

Thanks for the great recipe - we had a great dinner last night.
Being German and prone to following instructions to a fault - I burned my first reduction, because the recipe didn't say "stir constantly"(one of my girlfriend's favorite stories) - I didn't see when you added the fresh basil, so I ended up adding it to the sauce just before covering the chicken with it. It worked out fine, but I'm still curious about your application of it.

Egads, last week did the Coq au Vin and this week this one. Both occassions garnered that dreamy "ummmm" look from The Woman (wish I could provoke that look; only appears with great food).

I was also confused on when the basil made its entrance, so it simmered with the sauce. And I had my oven at 350 because that's the limit for my "oven safe" skillet. Obviously I must upgrade.

Humor, law, alcohol, food...is this heaven?