Elite Chicken Parm
Hello & welcome to my newsletter where I’ll share weekly recipes your whole family will love!
My name is Lindsey and cooking has been my greatest passion since I was a young girl. I grew up in the kitchen watching my parents cook family dinners almost every night and that (plus a lot of Food Network!) is how I learned to cook.
Sitting down as a family to a home cooked meal multiple nights a week was something I looked forward to when I was younger, and it’s something I aspire to do now that I have a family of my own.
All my recipes are easy, delicious, good for you dishes I actually make for my husband, daughter, friends & family.
Now for the chicken parm recipe you’ve all been waiting for …
(Serves 4)
INGREDIENTS:
4 boneless, skinless chicken breasts pounded 1/2 in thick
2 eggs
2 cups Italian breadcrumbs
1/3 cup parmesan cheese, grated
Olive oil for frying
Tomato sauce (I used jarred Rao’s but homemade is best!)
Fresh mozzarella, cut into 1/2 in thick rounds (make sure to not use the stuff packed in water)
Salt & pepper
STEPS:
Liberally season chicken breasts with salt & pepper
Beat eggs in a bowl and set aside
Mix breadcrumbs & parmesan cheese on a plate and set aside
Dip a chicken breast in the egg mixture then into the breadcrumb mixture (make sure to let excess egg drip off before coating in breadcrumbs) Press breadcrumbs into both sides. Repeat for all chicken
Heat 1/4 in oil in a large saute pan on medium heat until it begins to shimmer. Tip: you can drop a sprinkle of breadcrumbs in the oil and when they bounce around a little you know your oil is ready! Add in your chicken and cook for about 2-3 minutes per side until golden brown. Remove and place on a wire rack on a baking sheet (this keeps it crispy!) Continue to add more oil as the pan dries up / between cooking pieces of chicken. If your chicken is thicker and not cooked through you can finish it in a 350 degree oven
NOTE: These chicken cutlets are amazing as is!! Can stop here if you want
Once all the chicken is cooked set your oven on broil
In a small saute pan add 1/2 cup tomato sauce & 3 slices of mozzarella per serving (if you like it saucier add more sauce!) You can add enough for multiple portions into a larger pan
Broil until cheese is golden brown and bubbly
Carefully pour the sauce and cheese over each chicken cutlet. Repeat for each chicken breast or divide the sauce and cheese among all your chicken
Happy Cooking!
Lindsey