One of the staple cheeses that we have always kept around the house is Parmesan. Our family loves parmesan! I’m not talking about that fake stuff in the green can either, I’m talking about handmade artisan cheese. I was so excited when John decided to start making parmesan. It was torture waiting the minimum nine months for it to age. It’s also a bit scary to make a cheese and not know if it’s any good until nine months later.
I have now thoroughly sampled the Parmesan and can attest that it is wonderful. But don’t take my word for it, come on in to the Cheese Shop and try it for yourself.
- 3-4 Tablespoons olive oil
- 1/2 medium onion
- 1 garlic clove, minced
- 1/4 cup fresh basil leaves, chopped
- 1 (28 oz) can crushed tomatoes
- 1/2 teaspoon sugar
- Salt and pepper to taste
Place olive oil in a medium sauce pan over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the basil and crushed tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
- 4 slices chicken breast or cutlets
- 1/2 cup flour
- 2 large eggs, lightly beaten
- 1 Tablespoon water
- 1 cup dried bread crumbs, Italian style
- 8 ounces fresh mozzarella
- 1/2 cup Appel Farm Parmesan, finely grated
- Zucchini Noodles or spaghetti pasta, cooked al dente
Preheat the oven to 450 degrees F.
Lay out three pie pans or shallow dishes. Put the flour in the first pie pan and season with salt and pepper. Combine the eggs and water, beat until frothy. Place the egg mixture in the second pie pan. Mix 1/4 cup of parmesan and the bread crumbs in the third pie pan.
Heat 3 tablespoons of olive oil over medium-high flame. Lightly dredge both sides of the chicken in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the chicken and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella and the rest of the Parmesan. Bake for 15 minutes or until the cheese is bubbly. Serve hot with sautéed zoodles or spaghetti.
In order to make zoodles, you will need a mandolin. I don’t know of any other way to cut the zucchini small enough. We love zoodles, which are quickly sauteed with light seasoning. Keep in mind that the zucchini are very moist and can get soggy if overcooked.