Chicken Parmesan is one of my families favorite meals. I used to make this dish every week for a the family I worked for and because I made it so often I couldn't even stand the smell of it for quite some time. I am weird that way. I have to take breaks from time to time from certain dishes or I start to hate the site and smell of it. I took a very LONG break from making it (about 2 years). All of the sudden I got a craving for it and decided to give it a try. My husband was so happy to see it back on the menu. I like to serve mine with a side of spaghetti and salad but you can add mashed potatoes for whatever you like best.
5 thin chicken cutlets
5 thick slices of Buffalo Mozzarella
1/2 cup grated Parmesan (divided)
1 1/2 cups bread crumbs
1 cup flour
3 eggs beaten
4 tablespoons vegetable oil
4 tablespoons olive oil
salt and pepper
Start making Basic Tomato Sauce Once you have that simmering start with the chicken.
In One large bowl add eggs and blend well. In another bowl add bread crumbs, 1/4 cup parmesan cheese and a little salt and pepper. In the 3rd bowl add flour.
In a large skillet add 4 tbs vegetable oil and 4 tbs of olive oil. Let it heat until piping hot. In the mean time add one piece of chicken into flour and get it all coated. Pat off the excess flour and then add it to egg. Get it completely coated and then add to bread crumbs. Make sure it also gets completely coated. Add it to the pan with oil and cook on each side until brown. I can usually cook 3 at a time in my pan. Take each piece of chicken out and let cool on a paper towel to soak up oil.
Once all the chicken is cooked add a little bit of the sauce to the bottom of the pan so the chicken doesn't stick. Lay each piece of chicken down and add at least one piece of Buffalo Mozzarella on top. If you don't have buffalo mozzarella just use any kind you like.
Now spoon sauce around and the chicken and a little on top. I don't like to smother the chicken in sauce because I like some of the chicken to stay crispy. Add the remaining 1/4 cup of parmesan cheese on top. Bake at 350 for 20 minutes or until the cheese is bubbling.
|Don't let it get to brown.|
|One of the reasons I love NYC...this cheese is everywhere.|
Try this recipe and I promise your family will ask for it again and again. But don't forget to let me know what you think.