A single-serving chicken Parmesan from ericjoonho, because you deserve a proper dinner.
, in a later month when the weather would be cooler. But as I cooked it over and over, tweaking it and having it for lunch, dinner, and even breakfast in the thick heat of my small Manhattan kitchen, I realized what a perfect warm-weather dish it was: Though still made with chicken, my version draws more inspiration from the vegetal Italian dish it was based on.
Starting with a couple vine-ripened tomatoes or a handful of sweet cherry tomatoes means you can make as little or as much sauce as you need. In this case, one serving. Borrowing from, my solo version starts with those fresh tomatoes plus a little onion and butter. Her recipe calls for a long, leisurely 45-minute simmer, but I find that 20 to 30 minutes is sufficient here; in that time, juicy summer tomatoes burst and reduce gorgeously, concentrating both in volume and in flavor, while still maintaining their bright, fruity quality. Also unlike the Marcella sauce, which calls for taking out the onion or chopping it up and placing it back in, I like to blend everything together into a light pink emulsion. Sort of tastes like vodka sauce.
As for the breading, this Parm is different from most in that it doesn’t adhere to the classic flour, egg, bread crumb sitch. Instead, like Emma Laperruque’s
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