{"id":46,"date":"2009-10-13T11:35:00","date_gmt":"2009-10-13T19:35:00","guid":{"rendered":"http:\/\/topmomblog.com\/?p=46"},"modified":"2020-04-13T19:44:35","modified_gmt":"2020-04-14T02:44:35","slug":"bon-appetit-challenge-mario-batalis-chicken-parmesan","status":"publish","type":"post","link":"https:\/\/shescookin.com\/bon-appetit-challenge-mario-batalis-chicken-parmesan\/","title":{"rendered":"Bon App\u00e9tit Challenge: Mario Batali’s Chicken Parmesan"},"content":{"rendered":"

A mouthwatering, cheesy Chicken Parmesan recipe from Mario Batali’s restaurant, Otto, in New York City satisfies the Italian food lover in us all. Using fresh tomatoes instead of canned and cutting the amount of cheese by a third for a lower sodium version, Mario Batali’s recipe for Chicken Parmesan is a family favorite.<\/p>\n

\"Mario<\/p>\n

Jump to Recipe<\/a><\/p>\n

Back before, Mario fell from grace, I figured if anyone knew how to make a delicious authentic Chicken Parmesan, it would be him. Mario Batali’s Chicken Parmesan<\/strong> was the dish that started my “Bon App\u00e9tit Challenge” after seeing the movie Julie and Julia <\/em>in 2009. The challenge was to cook the cover recipe of every Bon App\u00e9tit magazine that I had and could not bring myself to throw out. Who was I kidding<\/em>!? I had BA magazines dating back to the 1990’s – \u00a0you would think I could part with those… and I did. All but the Special Issues…<\/p>\n

The September 2008 issue of Bon App\u00e9tit is one of their annual Special Restaurant Issues and includes recipes from renowned chefs, rising talent, \u00a0and a directory of regional restaurants featured in the issue. \u00a0A mouthwatering, cheesy Chicken Parm from Mario Batali’s restaurant, Otto, in New York City, is the cover recipe. Chicken Parmesan is Don’s favorite Italian dish, so I tried my hand at it, but not without a little tinkering in an attempt to make it a tad healthier for him – mainly cutting the amount of cheese by nearly a third. Still cheesy enough to be mouthwatering, don’t you think?<\/p>\n

Also, the original recipe is for 10 servings – so I cut it in half, and the sauce calls for canned tomatoes – I used fresh tomatoes (the last from our garden), quickly blanched to remove the skin.\u00a0 Of course, you don’t have to do this, in fact, when I make Chicken Parmigiana I usually use a low-sodium, organic marinara sauce from Trader Joes to make things easier.<\/p>\n

Mario Batali’s Chicken Parmesan Recipe<\/h2>\n
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\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Bon App\u00e9tit Challenge: Mario Batali's Chicken Parmesan<\/div>\n\t\t
\n\t\tSubstitute fresh garden tomatoes if you can, but you can't go wrong with this recipe from celebrity chef and Italian chef extraordinaire Mario Batali!<\/em>\t<\/div>\n\t
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\n\t\t\t\tCourse:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCuisine:<\/span>\n\t\t\t\t\n\t\t\t\t\tItalian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 6<\/span> servings<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\tAuthor<\/span>: Priscilla<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tskinless<\/span>\n\t\t\t\t\t\t\t\t\t\tboneless chicken breast halves<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tfresh breadcrumbs*<\/span>\n\t\t\t\t\t\t\t\t\t\tfrom crustless French bread ground in a processor<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlg. egg<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tflour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tT.<\/span>\n\t\t\t\t\t\t\t\t\t\tolive oil<\/span>\n\t\t\t\t\t\t\t\t\t\tdivided use<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tcoarsely grated well-draned fresh water-packed mozzarella<\/span>\n\t\t\t\t\t\t\t\t\t\tdivided use*<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tgrated Parmesan cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t3\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tfreshly grated Romano cheese*<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tT.<\/span>\n\t\t\t\t\t\t\t\t\t\tItalian parsley<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tt.<\/span>\n\t\t\t\t\t\t\t\t\t\tmarjoram<\/span>\n\t\t\t\t\t\t\t\t\t\toptional<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tFor the Sauce:<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tT.<\/span>\n\t\t\t\t\t\t\t\t\t\textra-virgin olive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2\/3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped onion<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tgarlic cloves<\/span>\n\t\t\t\t\t\t\t\t\t\tminced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tmed. carrots<\/span>\n\t\t\t\t\t\t\t\t\t\tpeeled and finely chopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tt.<\/span>\n\t\t\t\t\t\t\t\t\t\tdried thyme<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1 28<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz.<\/span>\n\t\t\t\t\t\t\t\t\t\tcan peeled whole tomatoes in juice<\/span>\n\t\t\t\t\t\t\t\t\t\tcoarsely chopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tor 6 large fresh tomatoes, blanched, peeled, and coarsely chopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHeat olive oil in large saucepan over med heat. Add onions and garlic; saute until onions are soft<\/span>\n\t\t\t\t\t\t\t\t\t\tabout 5 minutes. Add carrots and thyme, saute until carrots are soft, about 5 more minutes. Add tomatoes with juice, bring to a gentle boil, lower heat and simmer until sauce thickens, about 1 hour. Season with salt and pepper. May be made 1 day ahead. Cool, cover and refrigerate.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t\t
    \n\t\t
    Instructions<\/div>\n\t\t\t\t
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      \n\t\t\t\t\t\t\t\t
    1. \n\t\t\t\t\t\t\t\t\t\t
      Place chicken breast halves between 2 sheets of plastic wrap. Using a meat mallet, pound chicken breasts to 1\/3 inch thickness. Sprinkle both sides of chicken with salt and pepper. Spread bread crumbs on a plate. Whisk egg to blend in a medium blow. Spread flour on another plate. Coat both sides of chicken with flour, then eggs, then breadcrumbs.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Preheat oven to 350. Heat 2 T. oil in large nonstick skillet over med-high heat. Add chicken to skillet and cook until browned, about 2 minutes per side, adding more oil as needed (chicken will not be cooked through). Meanwhile, spread 1 c. sauce over bottom of baking dish. Arrange chicken breasts over sauce. Spoon another cup of sauce over chicken. Sprinkle with mozzarella and Parmesan cheese. Bake until cheese is melted and chicken is cooked through, about 20 minutes. Sprinkle with parsley and marjoram.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
      \n\t\t
      Recipe Notes<\/div>\n\t\t

      Adapted from Mario Batali\u2019s Basic Tomato Sauce from his Molto Italiano cookbook.<\/p>\n

      * Gluten free breadcrumbs can be substitute. Fresh water-packed mozzarella is available in many supermarkets and at specialty food stores \u2013 regular mozzarella can be substituted. I eliminated the Romano cheese because I always try not to use as much cheese \u2013 trust me, it\u2019s still delicious.<\/p>\n

      Molto bene! Add a simple side of caesar salad or sauteed spinach. Do as the Italian\u2019s do and serve with a Chianti Classico 🙂
      3.4.3177<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

      You might also like:<\/p>\n

      Eggplant Parmesan with Fresh Mozzarella<\/a><\/p>\n

      Penne Pasta with Arugula Pesto, Potatoes, and Spring Vegetables<\/a><\/p>\n

      Italian Wedding Soup<\/a><\/p>\n

       <\/p>\n

      Edited 1\/7\/17 – As a result of a recent feature on The Chew, I updated the recipe format.<\/em><\/p>\n

      Edited 1\/28\/18 with a new Pinterest graphic.<\/em><\/p>\n