Chicken parm with pesto
Makes
4
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella stirs the pan with a wooden spoon while the sauce is made.
Ingredients
Whole peeled tomatoes: one 28 oz can
Onion: 1/2, finely diced
Garlic: 2 cloves, minced
Olive oil: 3 tablespoons, plus 1 cup for frying
Dried oregano: 1 teaspoon
Chicken breasts: 2, about 1 1/2 pounds
Flour: 1/2 cup
Eggs: 2, beaten
Seasoned breadcrumbs: 1 1/2 cups
Fresh mozzarella: 8 ounces, sliced
Basil pesto: 1/2 cup
Crusty rolls or ciabatta: 4, split
Salt: to taste
Method
Cook the onion in 3 tablespoons of olive oil until soft. Add the garlic for 30 seconds.
Pour in the tomatoes and crush them with a spoon. Add the oregano and a pinch of salt. Simmer 20 minutes, stirring often. Bella can help stir.
Slice each chicken breast in half to make 4 cutlets. Pound them flat, about 1/2 inch thick, and salt them.
Set up three plates: flour, beaten egg, breadcrumbs. Dip each cutlet in flour, then egg, then breadcrumbs.
Heat about 1/4 inch of oil in a wide pan. A grown-up handles the hot oil. Fry the cutlets 3 to 4 minutes per side until golden.
Check that the chicken reaches 165°F in the thickest part. Rest on a rack.
Heat the oven to 425°F. Toast the split rolls for a few minutes and spread both sides with sauce.
Set a cutlet on each roll. Top with sauce and mozzarella. Bake until the cheese melts, about 5 minutes.
Spoon pesto over the melted cheese, close the sandwiches and cut in half.
