Catelli's Chicken Parmesan

Recently, two of our friends (Deanna and Jan) took a local day trip.  First stop was the Rio Nido Roadhouse near the Russian River.  Traffic was so bad (it was July 4th, 2024), we decided to not go to the Union Hotel Restaurant in Occidental, but rather, we made a u-turn and took off for Geyserville.  Deanna took us to Catelli's (an Italian restaurant).  While I had the Butter Garlic pasta, Deanna had their thin Ravioli with Domenica's meat sauce (to die for). Deanna noted that the restaurant was famous for their Chicken Parmesan.  While I still need to cook it, I wanted to share it on my blog.  So, here goes.  

Ingrediants

Marinade

• 4 boneless, skinless checken breasts
• 1 bunch fresh basil
• 1 bunch fresh Italian parsley
• ½ cup olive oil
• 8 cloves of garlic
• 1 teaspoon salt
• 1 teaspoon pepper

Breading

• Oil for Frying
• 1 cup all-purpose flour
• Salt and Pepper
• 4 Eggs
• 2 cups Panko
• ¼ cup granulated garlic

Polenta (You could substitute Spaghetti)

• 2 cups polenta
• ¼ cup mascarpoe or ricotta
• ¼ cup grated smoked mozzarella
• ½ cup grated Parmesan

Domenica's Sauce

• 4 to 5 cloves garlic, minced
• ½ teaspoon red pepper flakes
• 2 tablespoons EVOO
• 1 28-ounce can crushed tomatoes
• ½ teaspoon salt
• 1 cup Burrata
• 1 cup grated Parmesan, plus additonal for serving

Procedure

1. For the marinade: Pound or butterfly chicken breasts to about ½ inch thick.
2. Blend basil, parsely, olive oil, garlic, slat and pepper in blender.
3. Pour over the chicken in a bowl and let marindate 15 minutes at room temperature, or up to overnight refrigerated.
4. For the breading: bring oil to 350- degrees in a deep fryer or preheat the oven to 450 degrees.
5. Stir together the flour and salt in a shallow bowl, then beat together the eggs and ½ cup water with a little salt and pepper in another shallow bowl. Stir together the panko, granulated garlic and salt in a third shallow bowl.  Dredge the chicken in the flour first, followed by the eggs and then panko.
6. Fry until the chicken floats, about 3 minutes, or bake until cooked, approxmately 10 minutes,
7. For the polenta, Bring 10 cups of water to a boil in a saucepan, then stir in the polenta and lower the heat.  Simmer, stirring regularly until done, about 20 minutes.  Stir in mascarpone, smoked mozzarella and parmesan until the cheese has melted.
8. For Domenica's sauce: Lightly saute the garlic and crushed red pepper in the oilive oil in a saucepan.  Add the tomatores and salt and simmer for 20 to 30 minutes.
9. Preheat oven to 450 degrees.
10. Scoop polenta into an oiled cast-iron skillet or over overproof dish.  Put the chicken on the polenta, then ladle Domenica's sauce over the top.  Scoop on Burrata and Parmesan, then bake until the cheese is melted, about 5 minutes.  Finish with more Parmesan and chopped Parsley.