Chicken Parmesan over Rigatoni
Pasquale DeVito made his family's Chicken Parmesan with Sausage Meat Sauce over Rigatoni.Ingredients:
Sausage Meat Sauce1 lb. Hot Italian sausage
1 med. onion
1 green pepper
1 8 oz. container of mushrooms
1 large can diced tomatoes
1 can tomato puree
1 can of tomato sauce
1 small can of tomato paste
1 tsp salt & pepper
1 tbsp oregano
basil
crushed red peppers
rosemary
fennel
1 tbsp sugar
Chicken Parmesan
6 Chicken Breasts (butterflied and flattened)
Flour
Egg Wash
Italian Bread Crumbs
Oil for frying
Parmesan Cheese
Mozzarella
Directions:
Sausage Meat SauceUsing a 5 Qt. dutch oven, build the sauce. Brown 1 lb. Hot Italian sausage, add, 1 medium onion, 1 green pepper and 8 oz. container of mushrooms, dice and saute with the sausage. Add 1 large can diced tomatoes, 1 can tomatoe puree, and 1 can of tomato sauce, plus 1 small can of tomato paste. Add 1 tsp salt & pepper, 1 tbsp oregano, basil, crushed red peppers, rosemary, and fennel plus 1 tbsp sugar to cut the acid from the tomatoes and peppers. Simmer 1 hour.
Chicken
-Take your chicken breast meat and butterfly, then pound in a 1 gal. zip-lock bag to reduce spatter. Dredge the cutlets through flour, then egg wash, then italian bread crumbs. Pan fry in 1 inch of med high olive oil till golden brown, about 2 minutes for each cutlet.
-Ladle 2 oz. of sauce on cookie sheet, 1 cutlet, 2 oz. more sauce on top, then sprinkle parmesan cheese on each cutlet. Add a slice of mozzarella cheese on top. Bake for 15 minutes, or until cheese is golden brown. Plate with cooked rigatoni and serve.
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