Everyone loves chicken parmesan. Tender juicy chicken, seasoned and crispy, covered in tomato sauce and cheese. What’s not to like? My mother (not Italian) makes the best chicken parmesan. I know some of her secrets. First, tenderize the chicken breasts, second make the tomato sauce with fresh herbs (it’s easy). Last, use plenty of fresh grated parmesan cheese. You’re going to want to make extra of this delicious dish, trust me on this. You’ll eat the leftovers for lunch, make sandwiches, freeze some, and share it with friends (maybe). But I do know for sure, this one is a keeper..
Mom’s Baked Chicken Parmesan
- * Low-carb version: Serve with Dreamfield’s pasta or spaghetti squash.
- I like to serve a Caesar salad and crusty homemade garlic bread with this dish.
- Marinate your chicken (overnight is best) in your favorite Italian salad dressing.
- You may use your favorite tomato sauce (from a jar) or use homemade (yum).
- If you’re cooking with fresh herbs use twice as much as dried.
- Substitute some Panko bread crumbs for extra crispy chicken.
- If a few extra calories aren’t a problem for you, go ahead and fry your chicken up in a pan. On medium-high heat, add about 1/2 cup of olive oil and/or canola oil to a large fry pan. Fry until golden brown on both sides.
- Pick up some plastic gallon bags (less mess).
- Preheat oven to 400°F. Line a 13″X 9″ pan with foil and coat with plenty of olive and/or canola oil.
- Whisk together the bread crumbs, 1/2 cup grated parmesan and seasonings in a shallow dish (like a pie plate). Or place it all in a plastic gallon bag (less mess).
- Whisk your eggs and 2 tablespoons olive oil in a wide, shallow bowl (once again, a pie plate works perfectly).
- Tenderize your chicken, I like to use a plastic gallon bag (less mess) Use a mallet-style meat tenderizer to flatten the chicken a bit.
- Dredge the chicken pieces in the egg one at a time, and then coat each piece in the bread crumb mixture, pressing firmly to adhere the breadcrumbs.
- *Mom’s “old school” method: dredge the chicken in flour first, then the egg, followed by the bread crumbs.
- Place the chicken pieces in the well oiled pan, and spray each piece very generously with olive oil cooking spray (for a crispy crust).
- Bake for 15 minutes or so and turn the chicken over to cook the other side. Bake another 15 minutes until each piece is golden brown, approximately 30 minutes or until a meat thermometer registers 165°F.
- Cover with tomato sauce and lots of cheese. Serve with pasta, Caesar salad, and garlic bread (of course).
- Now, be prepared for lots of ooh and ahhhs. You’re about to be even more popular for your cooking skills, and you’ll be asked to make this delish dish often!