Chicken Parmesan…..

This is a scrumptious dinner.    Make the marinara sauce ahead(recipe below).  If you’re having company, bread the chicken breasts and layer with wax paper between pieces, refrigerate.  Simply put into the oven about 40 minutes before you want to serve and follow the rest of the cooking directions.  While the chicken is baking, cook the pasta.  I think the the best way to get the most flavor into the pasta is to under cook it by a couple of minutes.  Drain the pasta and put back into the pan.  Add a couple of ladels of sauce to the hot undercooked noodles over medium heat.  Allow to cook for a couple of minutes.  The pasta will cook the rest of the way absorbing the flavors from the sauce.

Here we go….

Non stick foil line a cookie sheet with sides.  Add some olive oil…

Spread the oil evenly over the foil, set aside.  Preheat oven to 40o’.

Start with a whole, raw chicken breasts.  Trim any excess fat.  Most chicken breasts are quite large so I suggest giving it a horizontal slice.  This will make for more even cooking.

Place your hand on the top of the chicken breast and with a very sharp knife slice through the center of the breast.  (hard to demonstrate here with the camera in my right hand!)

Here you see the chicken breast halved.  Season both sides with a little kosher salt.

You will need three large bowls to coat the chicken.  One for flour, one for beaten egg and water, and one for the bread crumb/parmesan cheese mixture.  Dip into flour to coat, shake off excess….

Then into the egg mixure, allow the excess liquid to run off….

Finally, dip into the bread crumb/parmesan cheese mixture to thoroughly coat.

Place on the prepared cookie sheet and give a light drizzle of olive oil.  Bake for 30 minutes.

Remove from oven and top with cheese.  Back into the oven for 10 minutes.  Serve with marinara sauce and pasta.

Chicken Parmesan

4 chicken breasts, halved into cutlets
½ teaspoon kosher salt
1 cup flour
2 eggs beaten with 2 tablespoons of water
1 cup Italian seasoned bread crumbs
½ cup finely grated parmesan cheese
Olive oil
8 slices mozzarella or provolone cheese

1)  Preheat oven to 400’.  Trim the fat off of the chicken breasts.   Lay the chicken breast on the cutting board.  Hold the top of the breast with one hand and with a very sharp knife, run it horizontally through the chicken breast.  Season each breast half with a couple of pinches of salt.

2)  You will need three containers.  To the first add the flour, the second the eggs and water (beaten), and to the third, add the bread crumbs and parmesan cheese, mix to blend.

3)  Dip each breast half first into the flour, shake off excess flour.  Dip into the egg to coat.  Finally, into the bread crumb mixture to coat and right onto the cookie sheet.  Once all are on the sheet, drizzle each piece with a small amount of olive oil.  Bake for 30 minutes.  Remove the pan from the oven and top each breast with one slice of cheese.  Bake an additional 10 minutes to melt the cheese.  Serve with spaghetti and marinara sauce. Makes 4 servings.



Print Friendly, PDF & Email