Classic Chicken Parmesan
This is totally decadent, classic Italian trattoria fare. It’s not healthy, and for dishes like this, I don’t think you should cut corners and use reduced fat anything. Just enjoy it for what it is. For me, it is a perfect Sunday dinner. I don’t have any Italian ancestors, but sitting down to this on a Sunday night feels very old fashioned.
The recipe is very easy to follow. There are a lot of steps and a lot of dirty dishes, and that’s another reason it’s probably best left to a weekend. When I learned to make this, I did have to get over my fear of touching raw chicken. It’s not so bad, and the end product is definitely worth it.
To me, the best thing to serve this with is whole wheat pasta with marinara sauce and a side of roasted green beans.
Total Time: 90 minutes
Difficulty Level: Easy
4 boneless, skinless chicken breasts
1 cup flour
1 teaspoon of salt
½ teaspoon pepper
3 large eggs
1/4 cup milk
1 cup Italian style bread crumbs
1 cup freshly grated parmesan cheese
Extra virgin olive oil
1 24 ounce jar of your favorite marinara sauce
8 ounces of freshly shredded mozzarella cheese
- Slice the chicken breasts. Place one breast on cutting board. Holding a very sharp, non-serrated, knife in your dominant hand, place your other hand on top of the breast to hold it in place. Carefully slide the knife all the way through until you have 2 thin filets. Wash your hands.
- Prepare your breading stations. You’ll need 3 shallow dishes (something about the depth and size of a pie pan.
- In one, put the flour, salt, and pepper. Stir with a fork until it’s mixed.
- In the next, you’ll have the eggs and milk. Gently beat them until the yolks and whites are mixed together.
- In the last dish, add the bread crumbs and parmesan cheese and stir to mix.
- One at a time dip and coat each chicken fillet first with the flour mixture, second with the egg mixture, and third with the cheese and breadcrumb mixture.
- Once you’ve coated all your chicken, heat several tablespoons of extra virgin olive oil over medium heat in a large pan.
- Cook the chicken in batches, 2-3 pieces at a time until the outside is golden brown. Do not overcrowd the pan.
- As you finish with each fillet, place it into a casserole dish. I usually end up using 2 casserole dishes because they won’t fit into one.
- Once you’ve finished with all the chicken fillets and placed them in a casserole dish, cover each one with a few spoonfuls of marinara sauce, then with 1 ounce of grated mozzarella cheese, plus a sprinkling of dried parsley.
- Bake each casserole dish individually at 425 degrees for about 10 minutes, or until the cheese is melting and bubbly. I usually do this in batches also. While the chicken is in the oven, it would be the perfect time to boil your pasta to go alongside and prepare your green beans.
[Originally published 8/21/2016]
[Pictures updated 2/5/2017]