Chicken Parmesan

Such a simple meal, but so delicious. The key to a great chicken parmesan is to pound the chicken flat. Take out that aggression. Give it a good whacking. I put my chicken breasts into a ziploc bag and have at it. Get it super thin so it cooks quickly. Nice and crusty on the outside, juicy and delicious on the inside. Mmmmmm.

Chicken Parmesan

Chicken Parmesan

1 C bread crumbs
1/2 C grated parmesan cheese (I just use the stuff in the green can)
1/2 tsp Italian seasoning
Salt and pepper
1 C Mozzarella Cheese, shredded

1/2 C flour
1 egg

1. Heat the oven to 200°. Place oven safe plate in the oven. Heat 2 T olive oil over medium high heat in a nonstick skillet.
2. Pound the chicken flat. Season with salt and pepper.
3. Mix bread crumbs, seasoning and cheese in a shallow dish (or just use a large plate). Put flour on another dish (or plate). Beat egg with 1 T water and place in a third dish.
4. Dredge chicken in flour, then egg, then place in the crumb mixture. Pat chicken down and flip over to coat all sides in the breadcrumbs. Using tongs, place chicken in hot skillet.
5. Cook over medium high heat for three minutes per side, until golden brown. Remove chicken from skillet and place on the plate in the oven. Cover with mozzarella cheese.

Before placing chicken into the skillet, start a pot of water boiling for pasta to serve with your chicken. Start another small pot to heat whatever sauce you’d like to use. When I’m feeling ambitious, I make my own tomato sauce to go on top – tonight, I was exhausted and didn’t feel like bothering with a from scratch sauce, so I whipped out the Prego. 🙂 The chicken will rest in the oven, the juices will redistribute and the cheese will melt on top as you’re finishing your pasta. Pile it on your plate, pasta, sauce, chicken and more sauce. Dee-licious.

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