Chicken Parmesan is a great Italian classic that is always both fulfilling and satisfying at the same time, even for picky eaters in the family. Although it is a very popular and common dish in restaurants in the USA, you often wonder where exactly that tasty parmesan cheese is on a chunky piece of chicken, lost under so much average tasting sauce and mozzarella...
Ever since I started using this recipe (which I kind of put together myself inspired by different recipes), I stopped ordering Chicken Parmesan at restaurants. Why pay for it when you can make it better at home?
Ingredients: (Serves 4)
For the chicken:
- 4 boneless, skinless chicken breasts, pounded to 1/4" thick
- Ground black pepper
- 1/2 cup flour
- 2 large eggs
- 1 tablespoon water
- 3/4 cup breadcrumbs (preferably seasoned Italian breadcrumbs)
- 1/4 cup parmesan cheese, finely grated
- 2 tablespoons butter (1+1)
- 2 tablespoons olive oil (1+1)
For the topping:
- 1 cup of my Simple Red Sauce, plus extra for serving (and for pasta)
- 4 tablespoons mozzarella cheese, shredded
- 8 teaspoons parmesan cheese, finely grated
- Preheat the oven to 450 F (500 F, if you can).
- Sprinkle the chicken breasts with salt and pepper on both sides.
- Put the flour on a plate or shallow container, set aside. Beat the eggs with the water in a shallow container, set aside. Mix the breadcrumbs and parmesan cheese on a plate or shallow container, set aside.
- Line the plates/containers on the counter to build an assembly line in the following order: 1) Flour, 2) Eggs, 3) Breadcrumbs. Coat the chicken breasts on both sides with the flour, shake off excess flour. Then dip them in the egg mixture. And lastly dredge both sides in the breadcrumb/parmesan mixture, make sure to cover well. Put the chicken pieces on a separate plate.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saute pan on medium heat. Cook 2 chicken breasts for 2-3 minutes on each side, until the coating gets nice and evenly golden brown. Put them on a clean plate. Repeat the same with the rest of the olive oil, butter and remaining 2 chicken breasts.
- At this point you can actually serve the chicken breasts as is (without any additional cheese or sauce). I would just recommend serving them with lemon wedges and a freshly-made salad on the side. But if you want to take the chicken to the next level, just go with the following steps:
- Put the chicken breasts on a large enough baking dish (try not to overlap them). Spoon the Simple Red Sauce over and around the chicken cutlets. Sprinkle 1 tablespoon of mozzarella and 2 teaspoons of parmesan over each.
- Bake in the preheated oven for about 5 minutes until the cheeses melt. Serve with your favorite pasta and Simple Red Sauce.
The amount of flour, eggs and breadcrumbs you need depend on the size of the chicken cutlets; so always make sure you have more than the above suggested measurements in hand.