The trick is to smoke the meat and not make the meat smoke
GRILLED CUTLET PARMAGIANA
Date:June 15, 2013 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The sauce used: Fire roasted diced tomatoes, diced onions, minced garlic, black pepper, salt, black pepper, fresh basil & EVOO
The garlic, onion & red pepper flakes were softened in a large sauté pan for about 10 minutes.
The softened onions & garlic were transferred into a large sauce pan.
The diced tomatoes were added and brought to a boil& then the heat was reduced to a simmer. The sauce simmered while I took care of making the garlic bread and grilling the chicken.
The chicken breasts were pounded down to about 1/4" thick & then they were brushed with olive oil & seasoned with salt & pepper.
The breasts are on the cast iron grill grate on BGE which has been stabilized at 400 degrees.
The chicken breasts are grilled for 8 minutes total & are turned every 2 minutes.
The basil, salt & pepper are added to the sauce just before the chicken parmigiana goes under the broiler.
The sauce is done & is ready to use on the chicken park & over some thin spaghetti.
The turbo boil feature on my new electric cooktop brings 6 quart of water to a boil in under 4 minutes-great for cooking up a batch of thin spaghetti.
Time to finish up the chicken parmigiana. Step 1 is to place the chicken in the bottom of a pyrex casserole dish.
Then the chicken gets covered with the sauce...
…followed by a layer of grated parmesan cheese...
.. which is topped with a layer of thinly smoked mozzarella cheese.
The dish is placed under the broiler for 3 minutes.
The Grilled Chicken Parmigiana was served with some Grilled Garlic & Cheese Bread.
This Grilled Chicken Parmigiana had great flavors from the combination of grilled chicken, fire-roasted tomatoes & smoked mozzarella cheese. The chicken was tender and juicy despite being so thin. I will "blame" the BGE for this.
My dad shook my hand as we were getting up from the table & I couldn't have wished for more than that.
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My dad threw me a curve this year when I asked him what he'd like me to make him for Father's Day. He replied Chicken Parmigiana. Right away I was thinking how do you replicate something that is breaded and fried on the grill. Well it turned out the answer was you didn't. There were plenty of grilled chicken parmigiana recipes but they omitted the breadcrumbs and allowed for the great grilled flavor to replaced the fried/breading flavor. This recipe had a very spicy and flavorful sauce that complemented the chicken and the last item in the equation was the use of smoked mozzarella cheese. This was from Rachel Ray's 30 Minute Meals show so it went together pretty quickly. My dad loved this meal and while it was not the traditional veal parmigiana recipe, he seemed to like it even better. Can't do better than that-and it wasn't hard to do.