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Chicken Parmigiana made with chicken thighs
and thin Spaghetti with mushrooms and mozzarella.šŸ˜‹
I never made chicken parmigiana with thighs before
and it was moist and surprisingly delicious.

I boned 4 thighs and removed the skin.
I pounded them down flat and first dipped them in flour.
Then I dipped them in egg and Italian breadcrumbs.
I mixed the bread crumbs with parsley and some grated
parmigiana Cheeseā€¦

Then I fried them in a little vegetable oil ā€¦
Put down a smear of marinara sauceā€¦place the cutlets
on top and spooned a little more sauce on topā€¦sprinkled
with more grating cheese and parsleyā€¦put in the oven @ 375Ā°
for about 10 -12 minutesā€¦ then removed and put mozzarella on
Top and returned to oven for about an additional 5 minutesā€¦

For the marinara sauceā€¦I made a quick 25 minute marinara
sauce with extra virgin olive oil, garlic, parsley, mashed plum
tomatoes, 2 tablespoons half and half, and salt/ pepperā€¦then at the
end I added fried mushrooms and torn basil leaves and simmered the sauce for an
additional 10 minutes while the spaghetti was cooking.

The mashed plum tomatoes made a very thick sauce so, I then added about
1 cup of pasta water to the sauce and added the spaghetti to the sauce pot and
simmered it all together for a couple of minutes.

Then I added about 1/3 cup chopped mozzarella to the spaghetti and
Sauce and simmered it another
couple of minutes until the mozzarella meltedā€¦it was yummy.

Note: I always add between 2 and 4 tablespoons of half and half to
my tomato saucesā€¦it not only enhances the flavor, it helps with the acidity
in the sauce.
 
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