Monday, July 8, 2013

Chicken parmesan

It has been a while since I fixed chicken parmesan, but yesterday I pulled out an old recipe and it was like being reunited with an old friend.  My wife asked why it has been so long since we had this, and requested that I not wait that long again before I fix it again.  Chicken parm, as we call it, is one of those recipes that very cook needs to have in their collection.  It is a good go-to that comes together fairly quickly, is very tasty and satisfying.  This recipe calls for a jar of store bought marinara sauce, but if you want you can make your own.

Make 4 servings

4 chicken boneless skinless chicken breasts
2 eggs
1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)
1 cup freshly grated Parmesan cheese
1/4 cup olive oil
1 jar of your favorite marinara sauce
2 tbsp fresh basil leaves, thinly sliced
8 slices mozzarella cheese


1.  Preheat oven to 400°F. 

2.  Working one at a time, place a chicken cutlet between two layers of wax paper (or plastic wrap). With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch.  As an alternative, take a sharp knife and slice each breast in half, yielding two thin cutlets.

3.  In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.

4.  Heat 1/4 cup of olive oil in a large saute pan on medium-high heat. The oil should be shimmering, not smoking. Dredge the chicken pieces 1 piece at a time first in the egg mixture, then in the breadcrumbs. Then lay the pieces in the hot saute pan. Turn the heat to medium and gently fry the cutlets until they are golden brown, about 3-4 minutes per side.

5.  Spread about half of the marina sauce to thickly coat the bottom of 9x13 casserole pan or baking dish.  Once the cutlets are browned on both sides, arrange them on top of the sauce in the baking dish. Pour the remaining sauce over each of the cutlets.  Sprinkle the tops with sliced basil.  Then top each cutlets with one slice of mozzarella and the remaining 1/2 cup of Parmesan cheese.

6 Bake in the oven for 10-12 minutes, or until the mozzarella begins to brown.

Serve on a plate.  As an option, you can serve on top of spaghetti or even in a large sub roll.

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