Wednesday, September 22, 2010

Chicken Parmesan

Chicken Parmesan is one of those classic dishes everyone should have in their recipe collection. It's easy to make, a comfort food dish, and a real family pleaser. I remember my mom making this dish often... my sisters and I always tried to steal a piece of chicken cutlet fresh off the saute pan when she wasn't looking. They smelled so delicious. The combination of olive oil and bread crumbs sauteing on a pan fills the house with such an amazing aroma- Yum!

I find myself making this dish frequently too. It's conveniently made with pantry items, making it a perfect "go-to" meal. Chicken is always on my grocery list because it's such a versatile protein to cook with. I like to have fresh tomato sauce on hand or in tupperware containers in my freezer to be thawed whenever I need it too. With all of those ingredients on hand, this is an inexpensive meal that can be made any day of the week!

Here's how to put together my version of Chicken Parmesan:


Start out by cutting your chicken in half. Position your knife along the far right edge in the middle of the breast. Cut moving to your left:

Open your chicken breast up like a book and slice in the middle to cut into two pieces:


Pound your chicken with a meat tenderizer to flatten into cutlets:


Prepare your dipping bowls: one with flour, salt, and, pepper, another with a beaten egg and water, and the last with bread crumbs and parmesan cheese:


Dredge your chicken with the flour mixture, shaking off any excess flour:


Dip both sides of your chicken into the beaten egg:


Lastly, cover with the bread crumb mixture:


Place into a medium pan on medium/high heat with plenty of olive oil covering the bottom of the pan (about 4 tablespoons). Saute until golden brown, flip over and cook the other side until golden brown:


Once your chicken is cooked, lay a thin layer of Homemade Tomato Sauce on the bottom of a 9x13 rectangular pan:


Lay a single layer of chicken along the bottom of the pan, making sure to maneuver the pieces like a puzzle so no open holes are showing:


Spread about 1/2 cup to 1 cup of tomato sauce on each piece of chicken:


Sprinkle each piece of chicken with shredded mozzarella cheese, about 1/4 cup per piece of chicken:


Add a little parmesan cheese on top as well. I had a block of cheese that I shaved and placed on top, but you can add any kind of parmesan cheese you have on hand:


Bake at 350 degrees. Cover with foil and bake for 30-40 minutes until the cheese is melted. Remove the foil and switch your oven to broil. Broil for an additional 5-10 minutes or until the cheese begins to brown. Sprinkle with some fresh parsley and serve over linguine:


Chicken Parmesan
(Printable Recipe)

Ingredients:
8 split (4 whole) boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup all-purpose flour
2 extra-large eggs
1 tablespoon water
1 1/2 cups seasoned dry bread crumbs
2 tablespoons finely grated parmesan cheese
Good olive oil
Homemade Tomato Sauce
1 cup mozzarella cheese
1/2 cup parmesan cheese
Linguini or pasta of choice
parsley, optional garnish

Directions:
Start out by cutting your chicken breasts in half. Position your knife along the far right edge, in the middle of the breast. Cut moving to your left. Open your chicken breast up like a book and slice in the middle to cut into two pieces. Pound your chicken with a meat tenderizer to flatten into cutlets.

Next, prepare your dipping bowls. Mix one bowl with 1 cup of flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix a second bowl with 2 extra large eggs and 1 tablespoon of water. Mix your last bowl with 1 1/2 cups of bread crumbs and 2 tablespoons of parmesan cheese.

Once your bowls are assembled, place a medium saute pan on your stove top at medium/high heat. Put enough olive oil to cover the bottom of your pan (about 4 tablepsoons). Then take a chicken cutlet and dredge your chicken with the flour mixture, shaking off any excess flour. Dip both sides of your chicken into the beaten egg. Finish by covering your chicken cutlet with the bread crumb mixture. Place into your saute pan and saute until golden brown. Remove from your pan and place on a plate lined with a paper towel. Cover each layer with another piece of paper towel to soak up any extra grease. Continue until all of your chicken cutlets have been cooked. Add more olive oil if the pan begins to dry up.

Once your chicken is cooked, spread a thin layer of tomato sauce on the bottom of a 9x13 rectangular pan. Lay a single layer of chicken along the bottom of the pan, making sure to maneuver the pieces like a puzzle so no open holes are showing. Spread about 1/2 cup to 1 cup of tomato sauce on each piece of chicken. Sprinkle each piece of chicken with shredded mozzarella cheese, about 1/4 cup per piece of chicken. Add a little parmesan cheese on top as well. I had a block of cheese that I shaved and sprinkles on, but you can add any kind of parmesan cheese you have on hand.

Cover your pan with foil and bake for 30-40 minutes, until the cheese appears to be melted. Remove the foil and switch your oven to broil. Broil for an additional 5-10 minutes until the cheese begins to brown. Sprinkle with some fresh parsley and serve over linguine.
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3 comments:

  1. one of my favorites to make - especially because its easy! great job chels! pics look great too! :)

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  2. Just made this tonight for my family. We enjoyed it very much, it was delicious (even made your tomato sauce). Keep it up!

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  3. Looks really great...I love a good chicken parm. I also like the breading, but generally don't as I like to save the time, and don't miss it too much. Check out my version here http://tiny.cc/7ugnk

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