Parmesan Chicken with Tomato Coulis

by Rachel on September 24, 2013

Parmesan Chicken with Tomato Coulis

This recipe combines two of our family favorites – pounded chicken breasts coated in Parmesan cheese and Panko breadcrumbs, with tomato coulis. It’s one of those combinations, like peanut butter and chocolate, that is just meant to be. You could have one of the two on its own – and that would be nice enough – but bring the two together and it’s, well, magic.

Parmesan Chicken with Tomato Coulis (makes 6 servings)

Tomato Coulis

  • Two 28-oz cans of peeled plum tomatoes
  • ½ cup white or yellow onion, finely minced
  • 1 ½ tablespoons olive oil
  • 2 teaspoons flour
  • ¼ teaspoon sugar
  • 2 cloves garlic, minced
  • 4 sprigs flat leaf Italian parsley
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • ½ teaspoon fennel seeds
  • 6 fresh basil leaves, thinly sliced
  • ½ teaspoon saffron threads
  • ¼ teaspoon coriander
  • ½ teaspoon orange zest
  • ½ teaspoon salt

Using a slotted spoon, remove the plum tomatoes from their juices. Reserve the tomato juice. Chop the tomatoes and set aside.

Heat the olive oil on medium heat in a Dutch oven or large skillet. Add the onions and sauté for 10-12 minutes until soft but not browned. Add the flour and stir constantly for one minute.

Add the chopped tomatoes, sugar, garlic, parsley, thyme, bay leaf, fennel seeds, fresh basil, saffron threads, coriander, orange zest and salt. Simmer, covered, for ten minutes. Remove lid and continue to simmer for an additional 45 minutes. If the tomatoes start to get too dry and look as if they might burn, add a small amount of the reserved tomato juice. Continue simmering. The end result should be a thick but not dry tomato sauce. Using tongs remove the bay leaf, parsley and thyme sprigs. Keep on low heat until you are ready to serve. Can be made a day ahead.

Parmesan Chicken

  • Six boneless skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 2 extra-large eggs, lightly beaten
  • 1 1/2 cups panko bread crumbs
  • 1 cup grated Parmesan cheese
  • good quality butter
  • grapeseed oil

Using a meat tenderizer, pound each of the chicken breasts until they are flat and about ½-inch thick. Set them aside on a cookie tray.

Whisk together the flour, salt, and pepper on a dinner plate or in a low flat bowl. In a second low flat bowl beat the two eggs. In a third low flat bowl combine the breadcrumbs and ½ cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the breadcrumb/Parmesan cheese mixture. Set on a cookie tray.

Heat 1 tablespoon of butter and 1 tablespoon of oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Serve topped with tomato coulis.

{ 2 comments… read them below or add one }

Laura September 25, 2013 at 8:11 am

I am loving both these recipes…but can you substitute the grapeseed oil in the chicken recipe with a different kind?

Rachel September 27, 2013 at 8:33 am

Laura: The reason I use grapeseed oil is that it burns at a much higher temp that most other oils so it is great for a dish like this because it will allow the chicken to cook through and brown nicely without burning. You can substitute canola if you don’t want to use grapeseed oil.

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