I can not believe I have not posted about chicken Parmesan before now. I make it at least every two weeks or so. One of our all time favorite meals.
I searched the internet over looking for a good recipe all to come up with my own. The secret is to use good ingredients....good bread crumbs, fresh grated Parmesan, and thin chicken breast or chicken cutlets. Please make it this week! I think kids would like it too.
4-6 very thin chicken breast or chicken cutlets
1/2 cup bread crumbs (I use Panko)
1/2 cup freshly grated Parmesan cheese
1 tablespoon fresh parsley diced (optional)
1/2 cup flour
1-2 eggs (beaten)
vegetable oil (enough to coat the pan to 1/2 inch thickness)
1 jar of your favorite store bought marinara sauce
angel hair pasta
First salt and pepper chicken. Then put flour on a plate. On a second plate pour your beaten eggs (1 or 2) depending on what is needed to thoroughly coat chicken. Then mix together cheese, breadcrumbs, and parsley on the third plate. Set up a little station in this order: flour, eggs, breadcrumb/Parmesan mixture.
Meanwhile pour vegetable oil in skillet and turn on medium heat.
When the pan is good and heated coat chicken in flour, then egg, and last breadcrumb mixture. Place chicken in pan (it should sizzle a little) and let cook for approximately 3-4 minutes. My advice here is to have a good spatula. The Parmesan cheese tends to make the chicken stick to the pan a little. You need a good spatula to really get under the chicken and flip it to the other side. It should appear golden brown.
When your chicken is almost done, cook your noodles (as much as your heart desires) and marinara sauce.
Finally put it all together and top pasta and sauce with a little grated Parmesan, or Mozzarella, or 6 cheese Italian blend cheese (which is what I used this time).
Hope you enjoy. Happy Wednesday. Time to worsh.'