Chicken Parmesan

chicken parmesanMoms, here’s a wonderful and classic meal that is guaranteed to be a crowd pleaser.  I tend to make this meal when I know were going to have a crazy filled week.  It’s one of those make ahead meals that re-heats extremely well.  I always whip this up when the kids are at school and I can blast my iPod and sing while cooking away.

I have been making this dish for a long time.  Quite frankly, this was the dish that I made for all of my college and post college boyfriends when I wanted to impress them.  Everyone that eats this, literally loves it.  It’s pure comfort food.

chicken parmesan

Chicken Parmesan:

  • Italian style breadcrumbs 
  • freshly grated parmesan cheese
  • 2 to 3 boneless, skinless chicken breast halves (halved horizontally) and pounded – Tip:  If you shop at a grocery store with a butcher, have them cut and pound the chicken for you, as it will save you time and a big mess.
  • 2 large eggs – lightly beaten
  • 1-2 jars of your favorite tomato sauce or  2-3 cups of homemade sauce - It really depends on how many chicken breasts you use and how much sauce you like. 
  • extra virgin olive oil
  • chunk of fresh mozzarella cheese, cut into thin slices or you can use shredded mozzarella cheese
  • flour

I usually get 3 chicken breasts that are halved and pounded (giving me 6 large cutlets) because I want dinner for 2 nights.  If you just want this for just one night, then get 2 chicken breasts.

It takes 1.5 jars of sauce to coat the bottom of the two pans below.  

I used a 9×13 pan and a 8×8 pan. Spread the tomato sauce on the bottom of a 9 x 13 or large lasagna style baking dish (if you’re making a double batch like me, then coat another small pan with some sauce as well).    

Get out 3 shallow bowls.  Put some flour in the first bowl, beat 2 eggs in the second bowl and mix together your breadcrumbs and some freshly grated parmesan cheese in the third bowl (that third bowl has a cutlet in it, so that’s why it looks a bit strange).  

Note:  I like mixing italian style breadcrumbs with some panko breadcrumbs to get a bit more crunch.    Dip the chicken in the flour, then dip it in the eggs and then dredge it in breadcrumb parmesan mixture, turning to coat both sides.   Heat 2 tablespoons olive oil in a large skillet (non-stick preferably if you have one) over medium heat.  

Note: You’re going to use a lot of olive oil here if you have a regular skillet.  A non-stick skillet or a cast-iron pan is recommend when making chicken cutlets because you use less oil and the breadcrumbs will not stick to the pan.
While your olive oil is heating up, grab a plate and put some paper towels on it.  You will use this to pat your chicken with after it has been sautéed.
Tip:  Whenever I fry something on the stove I take off all of the burners (besides the one that is being used). This helps with clean up, as I just have to wipe down the stove and not the burners.Place 1 to 2 chicken cutlets in your skillet; cook until golden brown on each side.  

I’m not giving any time estimates here because the cooking time will depend on the thickness of you chicken cutlet.  I usually pull them out when I see that the chicken is no longer pink on the inside.

Tip: I also use a meat thermometer to test the doneness of the chicken.  I take the chicken off when the internal temp is at or close to 165 degrees.  Using a pair of tongs, transfer the chicken to the plate with the paper towels and pat the cutlet to get rid of the excess oil.  You’ll want to use fresh paper towels with each cutlet.  Transfer the chicken cutlet to your baking dish, placing it on top of the sauce. Repeat this process with your remaining cutlets.

Turn on your broiler. Thinly slice up your mozzarella cheese and top each chicken cutlet with a slice or two (or three)!  We like our mozzarella so I put plenty on.Broil uncovered, about 6-8 inches from heat source until the sauce is hot and the cheese is melted and lightly browned in spots, 5 to 8 minutes.  Serve immediately, or if you’re making this meal ahead of time, let it cool a bit on the stove and then cover tightly with tin foil and place in the refrigerator till later.  

To re-heat it; cook uncovered in a 350 degree oven for about 30 minutes or until the sauce is bubbly and the chicken is warmed through.

chicken parmesanPair this with a vegetable of choice or a fresh salad and some crispy garlic bread.  

To make this a two-nighter meal, you can top the chicken on a bed of spaghetti or get some french bread, broil it and make some chicken parmesan subs.  
Delish!

Chicken Parmesan

Rating: 51

Chicken Parmesan

Ingredients

  • Italian style breadcrumbs
  • freshly grated parmesan cheese
  • 2 to 3 boneless, skinless chicken breast halves (halved horizontally) and pounded - Tip: If you shop at a grocery store with a butcher, have them cut and pound the chicken for you, as it will save you time and a big mess.
  • 2 large eggs - lightly beaten
  • 1-2 jars of your favorite tomato sauce or 2-3 cups of homemade sauce - It really depends on how many chicken breasts you use and how much sauce you like.
  • extra virgin olive oil
  • chunk of fresh mozzarella cheese, cut into thin slices or shredded mozzarella cheese
  • flour

Instructions

I usually get 3 chicken breasts that are halved and pounded (giving me 6 large cutlets) because I want dinner for 2 nights. If you just want this for just one night, then get 2 chicken breasts.

When I'm making this for 2 nights, I typically use a 9x13 pan and a 8x8 pan and it takes 1.5 jars of sauce to cover the bottom of the two pans. Spread the tomato sauce on the bottom of a 9 x 13 or large lasagna style baking dish (if you're making a double batch like me, then coat another small pan with some sauce as well).

Get out 3 shallow bowls. Put some flour in the first bowl.

Beat 2 eggs in the second bowl.

Mix together your breadcrumbs and some freshly grated parmesan cheese in the third bowl.

Note: I like mixing italian style breadcrumbs with some panko breadcrumbs to get a bit more crunch.

Dip the chicken in the flour, then dip it in the eggs and then dredge it in breadcrumb parmesan mixture, turning to coat both sides.

Heat 2 tablespoons olive oil in a large skillet (non-stick preferably if you have one) over medium heat.

Note: You're going to use a lot of olive oil here if you have a regular skillet. A non-stick skillet or a cast-iron pan is recommend when making chicken cutlets because you use less oil and the breadcrumbs will not stick to the pan.

While your olive oil is heating up, grab a plate and put some paper towels on it. You will use this to pat your chicken with after it has been sautéed.

Tip: Whenever I fry something on the stove I take off all of the burners (besides the one that is being used). This helps with clean up, as I just have to wipe down the stove and not the burners.

Place 1 to 2 chicken cutlets in your skillet; cook until golden brown on each side.

I'm not giving any time estimates here because the cooking time will depend on the thickness of you chicken cutlet. I usually pull them out when I see that the chicken is no longer pink on the inside.

Tip: I also use a meat thermometer to test the doneness of the chicken. I take the chicken off when the internal temp is at or close to 165 degrees.

Using a pair of tongs, transfer the chicken to the plate with the paper towels and pat the cutlet to get rid of the excess oil. You'll want to use fresh paper towels with each cutlet.

Transfer the chicken cutlet to your baking dish, placing it on top of the sauce. Repeat this process with your remaining cutlets.

Turn on your broiler. Thinly slice up your mozzarella cheese and top each chicken cutlet with a slice or two (or three)! We like our mozzarella so I put plenty on.

Broil uncovered, about 6-8 inches from heat source until the sauce is hot and the cheese is melted and lightly browned in spots, 5 to 8 minutes.

Serve immediately, or if you're making this meal ahead of time, let it cool a bit on the stove and then cover tightly with tin foil and place in the refrigerator till later.

To re-heat it; cook uncovered in a 350 degree oven for about 30 minutes or until the sauce is bubbly and the chicken is warmed through.

Pair this with a vegetable of choice or a fresh salad and some crispy garlic bread.

To make this a two-nighter meal, you can top the chicken on a bed of spaghetti or get some french bread, broil it and make some chicken parmesan subs.

http://www.marinmamacooks.com/2011/12/chicken-parmesan/

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Comments

  1. says

    YUM!!!! My first main dish from your site was a smashing success! This was soooo decadent for a weeknight meal, and we have lots of leftovers! Loved loved loved!!! Had my Whole Foods butcher halve and pound the breasts and the rest was pretty easy. What a treat! My (picky) 10-year-old daughter proclaimed it tasted like “pizza french fries.” I’ll take it, because she ate what I cooked and that doesn’t happen very often. This recipe is a keeper for sure!

    • says

      Yaay Kyla! I’m so happy to hear that your first main dish was a smashing success. It’s decadent dish, but what’s great about it is that you always have leftovers for the next night, so it’s two dinners in one. I always have my butcher at Whole Foods pound the meat for me as well. It really saves a pretty messy and yucky step. I hate pounding meat, blah!

      So glad your picky 10 year old loved it as well. I love her reference to “pizza french fries.” Anyway, thanks for giving me a shout out and letting me know how it turned out.

      xoxo,
      Jackie

  2. Alva Ristevski says

    Marin Mama, i love the way you cook. you make it easy for me. your pictures take all the stress out of cooking. i am finishing up the final minutes in the broiler on this receipe as we speak. i got the same pasta sauce too ! thank you

    • jackiegrandy says

      Hi Alva! Thanks for the sweet compliment! That’s why I started this blog, to make cooking easier for everyone. I hope to take the stress and fear out of cooking. I hope you enjoyed the chicken :)

    • jackiegrandy says

      Hi Christina. You mix in the parmesan to the breadcrumbs in the beginning. That is one of the coatings for the chicken. :)

  3. tom says

    good morning jackie, this looks great i willl have to try it but have you ever tried boneless skinless thighs for this? i think thigh meet is so much more flavorfull and moister in the long run…. tom

    • jackiegrandy says

      Hi Tom. No I have not tried thighs to be honest, as I’m more of a white meat kind of gal! I’m sure it would taste great though! :)

  4. Erica says

    Hi Jackie!

    I tried this recipe tonight and loved it! I have tried so many variations of the chicken parm and it was always a little off. I tried some of your other recipes and loved them (turkey burgers, sausage + spinach stew, kale salad) so I thought, why not? Turned out so great! Definitely going into my rotation. I hope you keep up this blog! I enjoy your recipes because they are healthy, straight forward, and tasty. Not easy to do!

    Thanks again,
    Erica

    • jackiegrandy says

      Hi Erica! Yaay! Thanks so much for stopping by to say hi and let me know all the recipes you’ve tried and loved. I really love hearing from readers and knowing what they like and all. I’m definatley keeping up the blog because I have so many great readers like you :) I may not be able to post as much with my new job and all, but I will try to at least post 2 a month if not weekly. I have this quinoa wrap that I just created this weekend that is now my new fave! I hope you love it! I will be posting it Sunday! I can’t handle complicated recipes, I mean who has time for that, right? THanks again for saying hi Erica and I can’t wait to hear what you end up making next :) xoxo, Jackie

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