Firebolt-Fried Chicken Parmesan with Crushed Tomato Sauce - DnD, Fantasy, Video Game Inspired Recipes
Strength is being able to crush a tomato, dexterity is being able to dodge a tomato, and constitution is being able to eat 4 Firebolt-Fried Chicken Parmesan with Crushed Tomato Sauce in one sitting.
Servings 4 Adventurers
Cost 15 gold
Equipment
- 1 Large pot for frying
- 1 Immersion Blender optional, for a less chunky sauce
- 1 Large baking sheet
- 1 Large Saute Pan
Ingredients
Chicken Parmesan
- 2 cup Panko bread crumbs japanese style
- 4 large eggs
- ½ cup parmesean cheese freshly grated
- 2 chicken breasts
- 1-1.5 tsp garlic granules 1 1/2 if you are a garlic lover
- vegetable oil for frying
- 6 slices provolone the sandwich slices
- 4 oz mozzerella
- salt to taste
- 1 box spaghetti prepared according to box instructions
Tomato Sauce
- 3 tbsp butter
- 1 large yellow onion diced
- 4-5 fresh basil leaves finely chopped
- 4 garlic cloves chopped
- 2 lbs tomato peeled and diced
- 1 ½ tbsp honey or granulated sugar
- salt to taste
- pepper to taste
Instructions
Prepare the sauce
- Melt the butter in a large saute pan over medium heat. Add in the chopped garlic, and cook until aromatic, about 1 minute. You can add extra garlic here if you are a garlic lover, I did 5 cloves.
- Add in the diced onion, and cook until transparent, about 7-8 minutes.
- Add the diced tomato, honey, salt and pepper to the pan
- Continue to cook until the sauce begins to boil, then turn the heat to low. Add in the basil and let simmer for 30 minutes, stirring occasionally to break up the tomato chunks. While the sauce is cooking, you can continue to the Chicken Parmesan preparation.
- Once the sauce is finished cooking, you can optionally use an immersion blender to puree the sauce. If you prefer a chunkier consistency, just leave it as-is.
Prepare the Chicken Parmesan
- Preheat the oven to 350F (175C)
- Cut the two chicken breasts in half, lengthwise. You will end up with a total of four thinner chicken breasts.
- Wrap each chicken breast half in plastic wrap, and tenderize until thin. Salt lightly and set aside.
- In a large bowl, whisk together the panko, parmesan, garlic granules, and additional salt. Don't add too much salt, since some has already been added to the chicken.
- In a medium mixing bowl, beat the eggs.
- Dip the chicken breast first in the eggs, then coat with the panko mixture. Dip again in the egg, and then coat again in the panko mixture. Set aside. (This second coating is optional, however I would highly suggest it as it made the chicken extra crispy and delicious!)
- In a large skillet, heat up 1/2 inch of the vegetable oil over medium heat. Add the chicken, and cook until golden brown, about 3 minutes per side. Transfer the fried breast to a prepared baking sheet.
- Top each of the chicken breasts with 1 1/2 slices of the provolone, and 1 oz of the mozzerella. Put them in the oven until the cheese is melted, about 3 minutes.
Plate the Dish!
- To a plate, add the spaghetti (prepared according to box instructions), and then top with the tomato sauce.
- Finally, place the chicken on top of the sauce. Having the sauce under the chicken will ensure the chicken stays crispy!
- Feast and enjoy, adventurer!