Chicken Parmesan Revisited
Serves 4.
By Dennis W. Viau; modified from several recipes.
Three years ago I did Chicken Parmigiana. I decided it was time to visit this recipe again.
Chicken Parmesan is among the most well-known Italian American dinners. According to Wikipedia it probably came from Eggplant Parmesan served with breaded chicken cutlets. It is simple to make and requires ingredients that can probably be found in most grocery stores. Although typically made with chicken breasts, I prefer chicken thighs, which can be prepared the same way.
Ingredients:
4 skinless, boneless chicken breast halves (or thighs)
Salt and freshly ground black pepper to taste
2 large eggs
1 cup (70g) panko bread crumbs, or more as needed
¾ cup (85) grated Parmesan (or Romano) cheese, divided
2 tablespoons all-purpose flour, or more if needed
½ cup olive oil for frying, or as needed
½ cup prepared tomato sauce, more as needed for pasta
½ cup (60g) fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil (or prepared pesto)
2 teaspoons olive oil
Directions:
Place chicken pieces between two sheets of heavy plastic on a solid surface. Pound chicken with the smooth side of a meat mallet to a thickness of ½ inch (or use a tortilla press). Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside. Mix bread crumbs and ½ cup Parmesan cheese in a separate bowl, set aside.
Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
Heat ½ inch olive oil in a large skillet on medium-high heat until it reaches a temperature of about 350°F (177°C). Cook chicken in the hot oil until golden brown, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Garnish each chicken breast with equal amounts of mozzarella cheese, and fresh basil (pesto). Sprinkle remaining Parmesan over top and drizzle each with ½ teaspoon olive oil.
Heat broiler to high with a rack in the upper third of the oven. Broil chicken until the cheese is lightly browned and bubbly, watching closely.
Plate with spaghetti or noodles garnished with a little tomato sauce and/or pesto, a little extra cheese, and a cooked vegetable on the side, such as seared Brussels sprouts.
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