The Palm Restaurant Recipe
1/4 cup of extra virgin olive oil
6 cloves of crushed garlic
2 (28 oz) cans of Italian plum tomatoes with juice (recommended: San Marzano)
1/2 cup of dry white wine
fine sea salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup fresh basil leaves, loosely packed
2 teaspoons of sugar
cornstarch and water for thickening
7-8 ounce chicken breast
2 cups all purpose flour
2 cups of Italian breadcrumbs
2-3 ounces canola oil
1 cup of marinara (see above)
2 tablespoons of grated Parmesan cheese
5 slices of Muenster cheese, rind removed
fresh basil leaves for garnish
To make the Sauce: On the stovetop in a large sauce pan, add olive oil and turn the heat to a medium high heat. When the oil is heated through, add 6 cloves of crushed garlic. Stir and cook until golden, about 2 minutes or so. Add the fresh basil to the garlic and oil. Cook for 1 to 2 minutes.
In a large bowl, crush up the 2 cans Italian plum tomatoes in their juices. Add this to the pot with the basil and garlic. Bring to a boil, uncovered reducing the heat so the sauce simmers. Add white wine, salt and sugar. Simmer for 20 to 30 minutes then add 1/4 teaspoon of crushed red pepper flakes and 10 turns of freshly ground black pepper. Add cornstarch and water if sauce needs thickening, it should be a bright shiny orange when it’s done.
To make the Chicken: Pound the chicken flat with a kitchen hammer on BOTH sides.
Crack and whisk your two eggs into an egg wash, and place in a shallow bowl or tray with sides. Pour the flour into a tray with sides or shallow bowl, and do the same to the Italian breadcrumb mixture, placing all three near the stove.
Take your flattened chicken breast and coat it in flour first, then the egg wash, and last into the Italian breadcrumb mixture. Make sure it is thoroughly coated, then score both sides with the back of a knife. Let rest 8-10 minutes. In a saute pan on the stove over medium high heat, heat 2-3 ounces of canola oil. Place coated chicken breast into the pan, and cook about two minutes on each side, until thoroughly browned.
To Serve: Move the cooked chicken onto a paper towel to remove excess oil. Place onto an oven safe plate or platter. Cover with a cup of marinara, sprinkle with 2 tablespoons grated Parmesan, and cover with the slices of Muenster. Place in an oven broiler, watching carefully. When all the cheese is melted and bubbling (about 2 to 5 minutes) remove from the oven, and plate with pasta if desired. Garnish dish with torn fresh basil leaves.
Notes: When preparing the chicken, always pound gently but firmly, working from the center outward. Be sure not to break through the meat, which will get delicate after repeated pounding. Try to achieve an even thickness for precise cooking.
Labels: The Palm Restaurant