Chicken Parmesan

Chicken Parmesan

[photo: unknown]

This is one of my personal favorites, so much that I order it almost every time I am eating at any Italian restaurant. I remember being pretty young and ordering Veal Parmesan at a restaurant only to quickly discover that veal and chicken are NOT the same. I never made that mistake again! My mom said to make sure I included this recipe in my collection since it was my favorite dinner to make growing up. Her lasagna was another one of my favorite Italian dinners, but we’ll save that for another day.

Chicken Parmesan
Serves:     4        Preheat Oven Temp:  350

Ingredients List
4 boneless chicken breasts, rolled or pounded to 1/4 – 1/2 inch thick
1 cup flour
1 egg
1/2 cup milk
2-3 cups Italian seasoned bread crumbs
3-4 Tb. oil
2 cups spaghetti or marinara sauce
4 slices mozzarella cheese


1 Mix the egg and milk together in a shallow dish. Put the flour on a plate and the bread crumbs on another plate.
2 Heat the oil in a large skillet over medium-high heat. Use more oil if needed to keep a thin layer of oil in the pan, not more than 1/4 inch deep. Oil should be very hot before adding chicken.
3 Coat each chicken breast with flour, dip it into the egg next, then coat it with the bread crumbs. Pat the breast to make sure the bread crumbs stick well and don’t fall off easily.
4 Put the breasts into the oil as you bread them. They will get soggy if you let them sit before frying. Fry each side for 4-5 minutes until golden.
5 Remove the breasts from the skillet as they brown and drain them on paper towels.
6 Move all of the fried breasts to a baking dish and cover them with spaghetti or marinara sauce. Top each breast with a slice of mozzarella cheese and bake uncovered for about 20 minutes.
7 Toss a little fresh parsley or basil on top for garnish if you like.
8 Serve with a side of spaghetti and meat sauce, salad, garlic bread, whatever you prefer!


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