Italian Night with Chicken Parmesan
In the mood for Italian food? Don’t feel like going out?
How about some chicken parm –
tender chicken in a crispy crust with homemade marinara sauce and melted creamy mozzarella cheese,
just starting to brown on top? If your family enjoys eating chicken parmesan, then you should try and make it one night yourself.
It’ll be a huge hit. I’ll even share some tips for making it easier along the way if you want to take some shortcuts.
Ingredients:
Chicken breasts – 8 cutlets, pounded thin and trimmed
One cup flour
Teaspoon salt
Half teaspoon black pepper
2 eggs, beaten with ¼ cup water
1 cup Italian bread crumbs
½ cup grated parmesan cheese
Shredded mozzarella cheese
Marinara sauce of your choice (I make my own with fresh garlic, crushed red pepper, and white wine. It’s my secret recipe, I’ll consider posting it another day if anyone is interested)
2 to 3 tablespoons olive oil
Get your breading station all lined up.
Everything is easier is you prepare and stay organized.
You’ll end up with plates in this order:
Raw chicken cutlets, flour (mixed with salt & pepper), egg wash (eggs & water),
breadcrumbs and parmesan cheese mixed together,
then a plate for once the chicken cutlets have been coated
Use tongs, keeps it much less messy –
Coat the chicken in the flour on both sides, then the egg wash
Dip in the breadcrumb mixture and then lay on the plate so it can be ready for sauteeing
Heat the oil in a sautee pan and place a few of the chicken cutlets in the pan when the oil is hot.
Do not overcrowd the pan or you’ll end up with soggy cutlets.
Cook a few minutes on each side until brown and crispy.
Drain on a paper towel.
Place on parchment paper on a baking sheet.
When all the cutlets are done, place in the oven on 350 degrees for 15 minutes.
This will cook the chicken through. After the chicken is done cooking,
take out and spoon the marinara sauce on top, and then the shredded cheese.
Use whatever cheese you like here. I think I actually used the 6 Italian cheese blend.
You can also sprinkle some Italian seasoning on top if your kids are okay with green things on top. LOL 🙂
Put the chicken back in the oven for a few minutes until the cheese is starting to bubble.
Make sure you’re careful when you go to take a bite, the cheese is like a blanket and keeps the heat in, don’t burn your mouth.
You’ve been warned! Even though I told my family it was really hot, my son takes a bite and tells me “It’s really hot”.
I said, “I just told you that…..” 🙂
Anyway, I served this with a side of tortellini and marinara sauce.
You can have a nice green salad with it too. I made enough that the kids had leftovers for dinner the next night.
There was almost a small battle in our house as to who got the leftovers until I told them there was enough for both of them.
Some shortcuts that I promised you:
♥Use a jarred sauce, this will save some time and a pot on the stove.
♥If you want to make mini chicken parms, use Perdue chicken nuggets (already breaded, just add sauce and cheese).
I’ve made this for my daughter’s birthday and book club – always a hit
buon appetito!
