Chicken Parmesan
Chicken Parmigiana is truly one of the great Italian dishes, so easy to make and so delicious and truly there are no rules, and so many recipes. To start you need your favorite “gravy”, add your favorite pasta as a side and the chicken and you have a meal that will satisfy the hungriest of diners.
“No rules just right” is some company’s motto and it works well in the kitchen. Many of the recipes call for you to pound the chicken to a ¼” thickness. I like to leave it as it is. It will cook through just fine and the thicker slice seems to be a little more moist and juicy in the final product.
Ingredients for Chicken Parmesan
- 2 whole chicken breast butterflied into 2 halves each
- 1 -1 ½ cups flour seasoned
- 3 eggs beaten with a little water (optional add 2-3 drops Tabasco)
- 1 – 2 cup Italian seasoned bread crumbs
- Oil for frying
- 1 Qt. tomato sauce (your choice)
- 8 slices mozzarella cheese or enough shredded to cover chicken
- 1 lb pasta (your choice)
Seasoned Flour
- 1 cup all purpose flour
- 1 Tbs Garlic salt
- 1Tbs pepper
- 1 Tbs onion powder
- 1 tsp ground mustard
Directions for Chicken Parmesan
In three separate shallow bowls put the flour in one, the egg mixture in the second and the bread crumbs in the third.
Dredge the chicken in the flour, then wet all sides in the egg wash and turn in the breading to completely coat.
In a large frying pan, big enough to accommodate all the chicken in one layer, or cook in batches, cook the chicken in the oil until nicely browned on both sides.
Preheat oven to 375°.
In a baking pan large enough to place all the chicken in one layer spoon a little of the tomato sauce on the bottom of the pan. Place the browned chicken on top and then cover with more sauce. Bake for about 30 minutes , placing the cheese on top of the chicken for the last 5 minutes. Serve with the pasta of your choice.
Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 12-by-9-Inch Covered Rectangular Dish, Cherry
OXO Good Grips Brushed Stainless Steel Turner
Any recipe with Chicken gets 5 paws from me, so Mangia lads and lassies
- 2 whole chicken breast butterflied into 2 halves each
- 1 -1 ½ cups flour seasoned
- 3 eggs beaten with a little water (optional add 2-3 drops Tabasco)
- 1 - 2 cup Italian seasoned bread crumbs
- Oil for frying
- 1 Qt. tomato sauce (your choice)
- 8 slices mozzarella cheese or enough shredded to cover chicken
- 1 lb pasta (your choice)
- Seasoned Flour
- 1 cup all purpose flour
- 1 Tbs Garlic salt
- 1Tbs pepper
- 1 Tbs onion powder
- 1 tsp ground mustard
- In three separate shallow bowls put the flour in one, the egg mixture in the second and the bread crumbs in the third.
- Dredge the chicken in the flour, then wet all sides in the egg wash and turn in the breading to completely coat.
- In a large frying pan, big enough to accommodate all the chicken in one layer, or cook in batches, cook the chicken in the oil until nicely browned on both sides.
- Preheat oven to 375°.
- Fry chicken to a golden brown
- Fry chicken to a golden brown
- In a baking pan large enough to place all the chicken in one layer spoon a little of the tomato sauce on the bottom of the pan. Place the browned chicken on top and then cover with more sauce. Bake for about 30 minutes , placing the cheese on top of the chicken for the last 5 minutes. Serve with the pasta of your choice.
- You can make your own tomato sauce from your favorite family recipe or use a good quality Jar of sauce.
- For the chicken if you want, you can pound thin to 1/4 inch thickness, but it is not necessary as the halves when properly cooked will be moist and tender and done.
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