Chicken Parmesan
It’s tough making a meal the whole family will enjoy. I struggle with that one too! But I think this one fits the bill. It’s hard to find something to dislike with this recipe!
Who doesn’t love fried chicken? No. One. Here’s the thing, this recipe doesn’t involve fried chicken. Sorry to tease you! I try not to fry if I can help it. I’m always TRYING to cook a little healthier. Save the calories for lasagna (I’ll get to that one someday). Back to the chicken. I bake it. I promise it will taste good. The chicken is the hardest part of the recipe here, and it’s not even that hard!
So, remember when you made Chicken Marsala and you cut those chicken breasts into 3 cutlets? Well this time we only cut them in half. We don’t want a giant piece of chicken, but we also don’t need them as thin as we like them for chicken Marsala. For this recipe the chicken needsto be sturdy enough to handle a topping of sauce and cheese. You will do the typical breading stations for this one. I just use paper plates, because I hate getting a million dishes dirty. I fill the first one with seasoned flour. The second dish has the beaten egg, and the third dish has our breading.The breading is key and we want it to stay on the chicken. I use a baking rack on my baking pan for even cooking an browning. Plus, the breading itself is a little different. I mix Italian style breadcrumbs with Panko breadcrumbs and some Parmesan cheese. Adding the Panko breadcrumbs really adds a nice crispy texture and the Parmesan cheese adds a lot of flavor. This breading mix, gets us a nice golden cook on the chicken. Once its cooked, it’s topped and baked, just a little longer until it’s ooey and gooey! I use my Classic Tomato Sauce recipe for this. You should have some in your freezer right? Wink, wink. If not go ahead and you store bought sauce. Don’t forget to heat up extra sauce to top some spaghetti and serve alongside your chicken! Yum!
Chicken Parmesan
Ingredients
- 3 large chicken breasts cut in half legthwise to form cutlets (so you shoul have 6 pieces)
- 2 eggs beaten
- 1/4 cup flour
- 1/2 cup Italian style breadcrumbs
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese plus extra for sprinkling
- salt and pepper
- 1 1/2 cups tomato sauce
- 1 1/2 cup shredded mozarella cheese
Instructions
- Pre-heat the oven to 375 degrees. Season your chicken with some salt and pepper. In a large dish add flour and season with salt & pepper.
- In a second dish ad your beaten eggs.
- In a third dish add the Italian style breadcrumbs, the Panko bread crumbs and the Parmesan cheese. Mix.
- For each piece of chicken dip in the flour mixture and shake off the excess.
- Then dip it in the egg.
- Then coat with breadcrumb mixture.
- Place the chicken on a rack on a baking pan that has been covered in foil, and bake for 15 minutes.
- After 15 minutes, remove the chicken from the oven. You can keep the chicken on the rack if you like. At this point, I remove the chicken from the rack, and place the chicken directly on the baking pan. This helps catch and spillage from sauce and cheese and helps with clean up later!
- On each piece of chicken, add about 1/4 cup of tomato sauce. Next sprinkle each piece with some Parmesan cheese and top with a 1/4 cup mozarella.
- Put the chicken back in the oven for an additional 10 minutes or until the cheese is bubbly.
- Serve with spaghetti and extra sauce!
