When the cold weather hits, so do the thick & hearty recipes in our home. When it arrives, Chicken Parmesan is one of our dinner staples. We have it maybe once a month and it’s always a welcome dinner – for everyone. It’s one of the few meat dishes that the kids will eat all of their meat in it’s entirety (the other is Lola’s Chicken Adobo). So that’s always a win for us. Plus, it just tastes good.
This recipe will make 4 servings (depending on your appetite).
- 2 – Thick Chicken breasts
- 2 eggs
- Flour mixture
- 1/3 c. flour
- 1/8 tsp. salt & pepper each
- Bread Crumb Mixture
- 1 c. Bread Crumbs
- 1/4 c. parmesan cheese
- 1/2 tsp. Italian Seasoning
- 1/2 tsp. Garlic Powder
- 1/4 tsp. onion powder
- 1/4 tsp. salt
- 1/4 tsp. pepper
- Your preferred Pasta
You will start with 3 shallow dishes, I use pie pans. One will be designated for the eggs, another for the flour mixture and the last for the bread crumb mixture. Combine the flour, salt and pepper in one dish. Combine the bread crumb mixture in another. Scramble the eggs later in the last dish.
Now it’s time for the chicken. Rinse your chicken breasts and then slice them in half. Hold your chicken down firmly, then slice as close to center as possible.
In cling wrap, place one half of the sliced breast and cover, then use a mallet to flatten your breast. Do this until the breast is around 1/4″ thick.
After your meat pounded down to size, preheat your oven to 400°. Also, pour about 1/2″ of your oil to fry the chicken. Heat on medium high heat until a piece of your bread crumb mixture bubbles.
Scramble your eggs into the last shallow dish.
Then start by dredging your chicken in the flour. Next, dip the chicken into your scrambled eggs and finally, coat your chicken in your bread crumb mixture. I keep a clean plate at the end of my 3 dishes to plate the chicken until the oil is ready for cooking.
When the oil is ready, cook chicken for 3-4 minutes on each side until it reaches a golden brown. While the chicken cooks you can pour your preferred Marinara sauce into a 13″x 9″ pan.
I like to let the chicken sit on paper towels to absorb some of the oil after frying. Then place the fried chicken into your prepared 13″ x 9″ pan and top with Parmesan and Mozzerella cheeses. Place the chicken in your preheated 400° oven for 10-15 minutes.
While the chicken is in the oven, cook up your pasta and clean up your mess. There’s plenty of time during this cooking process to keep it clean, that’s one of the things I like about making this meal.