This Chicken Parmesan Recipe Beats Most Others: You’ll “Eat Like Kings”

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A new book, Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, includes an irresistible section called 12 Favorite (Essential, Life-Changing) Things to Cook Forever.

It is no coincidence that the book includes his Chicken Parmesan recipe in this chapter.

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As authors Daniel Holtzman and Matthew Rodbard point out, “Was it difficult” “to narrow these down to a dozen? Naturally.”

But after reading these recipes, any home cook will have “a better understanding” of “essential dishes” worth making again and again!

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The book notes that the authors, who are both New Yorkers, “a [chicken] Loin as a thinly sliced ​​and pounded piece of meat, usually chicken or veal (but sometimes pork), that has been breaded and fried.

“First, pound the chicken thin. You need to shallow fry the chicken in good olive oil.”

With that in mind, don’t wait any longer for the details behind a memorable recipe (plus the red sauce below) — and how to make that meal for family and friends.

Read now an excerpt from Food IQ, presented here with special permission.

Chicken Parmesan, from the book ‘Food IQ’

Chicken Parmesan was Daniel’s father, John Holtzman’s favorite food. And chicken parmesan is Daniel’s favorite food.

A memorable chicken parmesan recipe from the new book,

A memorable Chicken Parmesan recipe from the new Food IQ book is here – including the recipe for the delicious red sauce.
(Ed Anderson)

Daniel takes pride in making what he believes to be the best Chicken Parmesan and the key is getting all the right proportions right. Too little sauce and your dish will be too dry; too much cheese, and it’s a gooey mess (although that’s a much better hoot than not enough cheese).

Start by pounding the chicken thinly. You need to shallow fry the chicken in good olive oil.

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Then you need to bake the fried chicken cutlets with the sauce – so the breading can absorb the flavor of the tomatoes. It’s not enough to simply scoop tomato sauce over your schnitzel and melt some cheese over it, unlike what many red sauce dishes do.

Have a little patience and you will eat like a king – like Daniel and his father John.

The authors of

The authors of “Food IQ” say that baking the fried chicken cutlets with the sauce allows the breading to absorb the flavor of the tomatoes.
(iStock)

ingredients

Two (5-ounce) classic chicken chops [a recipe featured elsewhere within “Food IQ”]

1 ½ cups Red Forty Minute Sauce [recipe below!]

6 ounces fresh mozzarella cheese, cut into ¼-inch thick slices

3 tablespoons freshly grated parmesan cheese

(For 4 people)

Freshly grated Parmesan cheese is a key ingredient in Daniel Holtzman and Matthew Rodbard's delicious Chicken Parmesan recipe

Freshly grated Parmesan cheese is a key ingredient in Daniel Holtzman and Matthew Rodbard’s delicious Chicken Parmesan recipe from Food IQ.
(iStock)

instructions

1. Preheat oven to 375 degrees Fahrenheit.

2. Place the chicken chops in a 9″ x 13″ casserole dish. Cover with the tomato sauce, then arrange the mozzarella slices on top.

3. Bake until sauce is bubbly and cheese is beginning to brown, about 20 minutes.

4. Leave to rest for 10 minutes, then sprinkle over the Parmesan before serving.

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And now, as a bonus, the Red Sauce recipe from ‘Food IQ’

Here’s the red sauce thing. When you start with quality tomatoes, it’s extremely easy to make a delicious utility sauce using just five ingredients plus salt.

A bunch of fresh beautiful tomatoes.  The authors of

A bunch of fresh beautiful tomatoes. The authors of Food IQ say that if you “start with quality tomatoes, it’s extremely easy to make a delicious utility sauce using just five ingredients plus salt.”
(iStock)

Whether you’re making pizza, dipping calamari, making lasagna, or topping chicken parmesan, this sauce is the answer.

Save this recipe and share with friends… The trick is to slowly confiscate the garlic in the oil before adding the tomatoes. This step will add a few extra minutes, but the sauce will always smell like raw garlic otherwise.

ingredients

A head of garlic, shamrocks separated and peeled, then crushed

⅓ cup extra virgin olive oil

Pinch of red chili flakes

2 (28-ounce) cans of good quality whole peeled tomatoes with their juice

Kosher salt

6 fresh basil leaves

instructions

1. In a large Dutch oven or heavy-bottomed saucepan, slowly heat the garlic and oil over medium-low heat. Cook slowly, being careful not to brown the garlic, until the crushed cloves are soft and pungent, about 8 minutes. Keep an eye on the garlic at all times as it can burn quickly. At the very end fold in the chili flakes.

2. Add the tomatoes and 2 teaspoons salt, increase the heat to medium-high and bring to a boil, stirring frequently. Reduce the heat to a simmer and cook, stirring frequently and mashing the tomatoes to break them up as they cook, until a quarter of the liquid has evaporated and the sauce is beginning to thicken, darken in color and oil is swimming starts and disconnected, about 30 minutes.

3. Stir in the basil and season with salt as needed. Use immediately or allow to cool and store until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

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From the book “Food IQ” by Daniel Holzman and Matt Rodbard. Copyright © 2022 by Daniel Holzman and Matt Rodbard. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted with permission.

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