Tips: The marinara sauce can be made a day ahead of time. It can also be made on its own and used as a pasta sauce. When tenderizing the meat, it is important to start in the center and work your way out to the edges. This gives you more control and helps to keep the thickness of the tenderized meat consistent. The chicken is tenderized so that it cooks consistently and quickly, and so that the frying is consistent. This way you get a nice, even golden brown color and great flavor without burning or under or overcooking.
Chicken Parmesan with a Homemade Marinara
Special Equipment: Meat tenderizer or rolling pin, Plastic wrap
- Tags: Season 4