Classic Chicken Parmesan and winners!
Good morning everyone. First, let me announce the Trix winners. Congrats Toby and Denise! Your prizes will be mailed out shortly. Now on to the food.
Chicken Parmesan used to be my husbands favorite dish. Now it is still one of his favorite dishes but he has broadened his horizons and will eat much more than that. Actually, I might have broadened the horizons for him. No longer are the days where the only veggie he will eat is broccoli and watery, pale lettuce. Now it is artichokes, asparagus, eggplant and yes, hummus! But he still appreciates a good chicken parm.
Here is my version of the classic dish. I like the cutlets as thin as I can get them with lots of sauce and cheese. Oh, and spaghetti on the side please. For some reason, penne pasta or ziti doesn’t work for me here. I want something I can twirl with my fork. It seems like I always have an extra batch of homemade marinara in the freezer. So be prepared and this dish really doesn’t take so long to cook after all. Have a great day!
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 tablespoon water
1 1/2 cups panko bread crumbs
1 TBS dried Italian herb seasoning
1/2 cup freshly grated Parmesan
Good olive oil
Shredded mozzarella cheese
Preheat oven to 350 degrees. Pound the chicken breasts until they are 1/4-inch thick using a meat mallet or rolling pin. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, seasoning and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Place the chicken on a greased baking pan. Spoon some marinara on each piece of chicken and top with shredded cheese. Bake in the oven for about 10 minutes or until cheese is melted and bubbly. Serve with pasta and extra marinara.