A classic chicken parmesan recipe turned spicy by adding Elijah's Xtreme Original Roasted Pepper Hot Sauce.
Chicken Parmesan Recipe | Elijah's Xtreme
1 head garlic, cloves separated and peeled, then smashed
1/3 cup olive oil
1 pinch crushed red pepper flakes
2 28oz cans whole peeled tomatoes with juice
Elijah's Xtreme Original Roasted Pepper Hot Sauce
6 fresh basil leaves
2 5oz boneless, skinless chicken breasts
1/2 cup all purpose flour
1 1/2 cups fine dried breadcrumbs
4 Tbsp olive oil
2 chicken cutlets
1 1/2 cups red sauce
6oz fresh mozzarella cheese
3 Tbsp freshly grated parmesan cheese
Ingredients for Red Sauce:
Ingredients for Chicken Cutlets:
Ingredients for Chicken Parmesan:
Directions for Red Sauce:
In a large pot, slowly heat the garlic and oil over medium-low heat, cook slowly for about 8 minutes. Toss the pepper flakes, and Elijah's Xtreme Original Roasted Pepper Hot Sauce at the very end. Add the tomatoes and 2 tsp salt, raise the heat to medium-high and bring to a boil, stirring frequently. Lower the heat to a simmer and cook for about 30 minutes, stirring frequently and mashing the tomatoes as they cook.
Stir in the basil and adjust the seasoning as needed.
Directions for Chicken Cutlets:
Butterfly each breast, slicing horizontally through the breast and stopping short to leave the opposite side intact. Open one breast up flat, place on a lightly oiled sheet of parchment paper, top with a second sheet of oiled parchments, oiled side down, and pound with a meat mallet until uniformly thin. Repeat with the second piece. Cut each pounded breast into two evenly sized pieces and season each with salt.
Set out three shallow bowls. Pour the flour into the first, whisked eggs with a small amount of water in the second, and breadcrumbs in the third. Double coat both the chicken breasts, one at a time, in the flour then eggs then breadcrumbs, shake off the excess and repeat. Once coated, set on a large plate.
Heat 2 Tbsp of the oil in a large pan over medium-high heat. When the oil is starting to smoke, gently lower the cutlets into the pan and cook until golden brown. Then flip and cook until the other side is golden brown as well.
Directions for the Chicken Parmesan:
Preheat oven to 375F.
Place the chicken cutlets in a baking dish. Cover them with the tomato sauce, then arrange the mozzarella slices over them, covering entirely.
Bake for 20 minutes. Let rest for 10 minutes, then scatter the Parmesan over the top.
Serve and enjoy!