I lived in New York for four years and never had chicken parmesan better than my own. Chicken Parmesan is an Italian favorite, definitely one of my man’s favorites, and just seems to be a crowd pleaser. This dish goes great with pasta, zoodles (zucchini noodles), vegetables, or a side salad. I like to make extras and have it available to eat throughout the week, using the leftovers to make chicken parm sandwiches.
Personally, I prefer homemade breadcrumbs, but some people still prefer store bought seasoned or plain breadcrumbs. If you decide to make your own breadcrumbs, it’s easy. All you need is some day old bread or defrosted bread broken into bite-sized pieces. Throw the pieces in a food processor or blender and blend until you have crumbs. I season my breadcrumbs with some dried basil and dried oregano, but that’s also optional. When using herbs, crush and rub the herbs between your hands, because this will release more flavor.
For the sauce, I admit, I buy this freshly made red sauce I love from the store because I’m a little particular about my sauce. Most bottled sauces, like Prego, are filled with sugar, so I recommend either buying fresh sauce or making it from scratch.
6 boneless, skinless, organic chicken breasts
-1 1/2 cup breadcrumbs
-1/2 cup freshly grated Romano cheese + 3 tbsp for topping
-4 garlic cloves, peeled and finely diced
-Salt and pepper
-2 large eggs, well beaten
-1/4 cup extra virgin olive oil, plus extra if needed
-8 ounces fresh mozzarella, 1/4 inch thick slices
-3-4 cups marinara sauce of choice
1. Preheat oven to 350 degrees F.
2. Wash chicken and pat dry. Place chicken breasts in large plastic ziplock bag or between sheets of plastic wrap or wax paper. Pound chicken with a mallet or hammer chicken with your fists (my own solution to not owning a mallet) on a flat surface until chicken breasts are about 1/2 inch thick.
3. On a dinner plate, add the bread crumbs, 1/2 the Romano cheese, garlic, salt, and pepper. In a shallow bowl large enough to fit the chicken breasts, add eggs and 1 tbsp water, then beat with a fork.
4. Heat a large skillet over medium-high heat and add oil.
5. Dip each chicken breast into the eggs and then into the breadcrumb mixture, coating each side. When the oil is hot, add the chicken to the pan and cook each side for about 3 minutes, or until lightly brown and not quite cooked. Add any remaining breadcrumbs to the pan and fry, adding more olive oil as needed and keeping the bottom of the pan filled with 1/4 inch of oil.
6. In a 9 by 13-inch baking dish, cover the bottom of the dish with a 1 inch layer of red sauce. Remove chicken and fried breadcrumbs from the skillet and arrange in the baking dish. Pour another layer of sauce over the top of the chicken. Cook chicken uncovered in the oven for 10 minutes.
7. Remove chicken and top the chicken with the mozzarella and remaining Romano. Place back in the oven uncovered for another 10-15 minutes, or until sauce bubbles and the mozzarella melts.