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How to Make Chicken Parmesan

Chicken Parmesan-Layering Chicken

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John McCormack
The Trois Estate
www.troisestate.net  
830-685-3090

The Trois Estate and Troisi's Italian Ristorante' warmly welcomes the arrival of our new chef, John McCormack, a graduate of the French Culinary Institute, student of Jacque Pepin and Andre Soltner. Chef John's early career started at Lutece on 49th Street in Manhattan and moved west to Lutece, Las Vegas in the exquisite Venetian Casino. As Executive Chef of large 4 star resorts (Omni, Hyatt) John refined his expertise for large and small events with flair and style. You may also have seen Chef McCormack as his is a traveling ABC television midday chef creating exciting holiday shows for Kraft Foods. Winner of Yellowstone's Culinary Cup and rated one of the top 10 Fish and Game Chef's in America, John shared his creations from the west coast all the way to Florida at Wolfgang's Samba Rooms. Originally from San Antonio and coming back home we are anxious to enjoy his talents as they splash on the Hill Country's culinary scene.

Chicken Parmesan-Layering Chicken

In this video John McCormack, Executive Chef of the Trois Estate, demonstrates how to make chicken parmesan.

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Chicken parmigiana

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Prepare

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Make

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Bread crumbs

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Marinara

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Breading

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Cooking

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Italian

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Chef

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Angel hair

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Pasta

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Sauce

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Tomato

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Bake

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Fry

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Broil

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Cheese

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Parmigiana

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Mozzarella

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Basil

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Oregano

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Olive oil

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Chicken parmesan

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Chicken Parmesan-Layering Chicken

Ingredients

16 ounces of fire roasted tomatoes
Olive oil
Garlic
Onions
1/2 gallon of beef stock
1/4- 1/2 bottle of a red wine
7 to 9 ounce chicken breast
Eggs
Italian bread crumbs
Parsley
Parmigiano-Reggiano
Mozzarella
Crushed red pepper
3-4 basil leaves
Dried oregano
Salt
Butter

Instructions

1. To make the marinara, add onions to a saute pan with a little oil. Add garlic and let it saute for a few seconds and then add red wine to stop the cooking. Add dried oregano, crushed red peppers, basil, a pinch of salt and pepper. Let it simmer until it reduces by about a third. Then add the tomatoes and the beef stock. Let it cook for an hour.


2. To make the Italian breadcrumbs, combine breadcrumbs, parmesan cheese and parsley.


3. To prepare the chicken, beat two eggs together for an egg wash. Place the chicken in the wash and coat it, wiping the excess off. Then stick it in the breadcrumbs. Heat up a pan and add olive oil. Cook the breaded chicken until it is golden brown on both sides. Finish it in the oven at 450 degrees for 4-6 minutes.


4. Put the chicken breast on a plate and stick it in the broiler. Ladle two ounces of the marinade on top of the chicken and add Parmigiano-Regiiano and mozzarella on top. Leave it in for less than a minute, until the cheese melts. Plate it with angel hair pasta and pan-seared asparagus.

 

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Transcripts

John McCormack: Hi everybody! How are you doing? I am John McCormack with the Trois Estate. I am the Executive Chef, in the beautiful hill country here, at Fredericksburg, Texas. What I am going to show you now is how to layer the chicken. What we are going to do, is take our chicken breast, we are going to add it just to our plate, I am going to throw it in the broiler. This is all you going to take a minute, but this is how you get your layers. What I want to do here, is take a ladle, or the marinara that we talked about earlier that we made. We are going to go ahead to give a nice, two ounces on top of our chicken breast and get our blind Parmigiano-Reggiano, mozzarella, add it on top, get a good, nice generous amount. So we get a good even melts. I am going to take this, I am going to stick it our broiler. It should be ready in less than a minute. Classic side that always goes for chicken parmesan, a little Angel Hair of fresh pasta. So what I have got to do is, a little sauce pot, filled with water and always add a little olive oil to it, a little salt. Salt your water for flavor, let it come to a nice bowl. Remember angel here, those cook very quickly, may be two and half or three minutes in the water and thats it.

Over here I am also going to cover this dish, its a little pan-seared asparagus, little olive oil, little salt, little pepper and I am going to add a nice drop of butter. Let it saut like just a few minutes. These have been partially cooked, so it's not going to take more than, may be a minute, minute and half to bring back up to temperature. In the final part of cooking our chicken, we want to have it put in the boiler already, because we wanted to knob the cheese on top. Now be careful it's going to be very hot, so once you pull it out, should have a nice melt on the top or nice mozzarella is melted on top, or home made marinade underneath, then we have a nice bread Italian styled chicken breast below.

Now lets get started on the final garnishing of the dish.

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