chicken parmesan

Chicken Parmesan is one of those foods my daughter and I order every time we see it on a menu when we go out to eat at a new restaurant. We’ve got a mental list of which local places we like to order Chicken Parmesan, and which ones we don’t.

I’ve made my own version of this many times, and it is always good, but wasn’t excellent — we both much preferred to eat it out at our favorite local restaurant instead, and did so often. But then, as things happen, we decided it was time to master our own, mainly because we just can’t afford to eat out as often as we crave Chicken Parmesan!

Taking all that we like about Chicken Parmesan from what we’ve eaten at restaurants, and incorporating the best methods of cooking it that I’ve tried over the years, we have finally succeeded! A version of Chicken Parmesan that we much prefer over all the others!

*Note: Tonight I served it with egg noodles (simply drizzled them with olive oil and tossed in a few tablespoons of Parmesan cheese), but it also is wonderful served with garlic mashed potatoes (my daughter’s favorite).

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Chicken Parmesan

Heat the oven to 350F.

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In a deep bowl, mix together:

1 egg

2 tablespoons milk

salt and pepper

dried oregano and basil

garlic powder

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In another bowl, mix together:

1/2 cup panko bread crumbs

1/2 cup whole wheat bread crumbs

1/4 cup Parmesan cheese

dried oregano and basil

salt and pepper

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1 pound skinless, boneless chicken breasts (or chicken tenders)

Cut each chicken breast lengthwise, to get 2 or 3 pieces from each, depending on how big the chicken breasts are (if using tenders, no cutting necessary). Put the chicken pieces between sheets of waxed paper or parchment paper, and pound them with a meat tenderizer. *Hint: If you’re like me and can’t find a meat tenderizer when you need it, use a potato masher… works great!

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Soak the chicken pieces into the egg mixture for a few minutes. Then take one piece at a time and coat it with the bread crumb mixture. Once covered in the bread crumb mixture, put the pieces on a plate. When all are covered, dip them again into the milk mixture and then again into the bread crumb mixture.

In a skillet, drizzle a small amount of olive oil. When the oil is hot, cook the coated chicken pieces for 2-3 minutes on each side. When they are golden brown on both sides, place them into a casserole/baking dish that has a very, very light coating of olive oil on the bottom.

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1 cup tomato sauce (any kind you prefer — homemade or from a jar of sauce)

Spoon tomato sauce on each piece of chicken.

Bake for 8 minutes at 350F.

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1/2-1 cup shredded mozzarella cheese

After the 8 minutes, take it out of the oven and distribute the cheese onto each piece.

Increase the oven temperature to 400F.

Return the chicken to the oven, on the upper most rack. Bake for 5 minutes, until cheese is melted and gorgeous!

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3 responses to “chicken parmesan

    • I always have to make one piece without any sauce or cheese for my youngest. I tell him it’s a big chicken nugget, and he’ll eat it (and he likes it!).
      My daughter, now 16, would never eat anything that touched sauce when she was younger…. but now this is her favorite meal, and she also now eats other “wet” foods such as gravy and other sauces! I have hope for your girls!

      • I’m glad to hear it. I need to know that there is hope for my “just olive oil” five year old.

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