An Italian favorite: Chicken parmigiana
Sal Scognamillo of Patsy’s restaurant offers a recipe for the classic dish
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Patsy’s chicken parmesan Sept. 8: Chef Sal Scognamillo, owner of Patsy’s restaurant, shows TODAY’s Amy Robach how to cook up chicken parmesan. Today show |
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No Italian meal can be complete without this classic dish. Sal Scognamillo has been executive chef and co-owner of his family's famed restaurant, Patsy's, for almost 25 years. Founded and open in New York City for more than 60 years, Patsy's recently opened in Atlantic City. Here, Scognamillo gives his family's recipe for the perfect chicken parmigiana.
Serves 4
INGREDIENTS
Preheat the oven to 400 degrees F.
Spread the flour on a large plate, place the eggs in a shallow bowl and spread the bread crumbs on a second large plate. Coat each chicken cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion.
Pour the oil in a 13 x 10 x 2-inch baking dish, add the cutlets, and turn them several times so that both sides are coated with the oil. Bake in the oven for 10 to 12 minutes, turn the cutlets, and continue to bake for an additional 8 minutes.
Remove the dish from the oven, and pour the tomato sauce over the chicken. Spread the sauce smooth with a spatula, and top evenly with the mozzarella. Sprinkle with the Parmigiano-Reggiano and bake for 14-16 minutes, or until ingredients are heated through and the cheese has browned.
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