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Food & Drink Blog

Monday Meal: Chicken Parmigiana

by Ted Scheffler
- Posted // 2013-09-23 -

Now that there's a fall chill in the air, my culinary thoughts turn to comfort foods. And, one of my favorites is chicken parmigiana.

Although I made chicken parmigiana for three people here, the recipe will make four servings, which you can easily double for a bigger crowd.

Ingredients:

2 boneless, skinless, chicken breasts, cut in half (4 pieces total)

salt

freshly ground black pepper

1 large egg

1 cup dried bread crumbs, preferably panko

1/4 cup olive oil

4 oz. mozzarella, preferably fresh (you could also use provolone)

1/2 cup grated Parmigiano-Reggiano cheese

Marinara sauce (fresh or store-bought)

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Method:

Pound the boneless breasts to a uniform thickness of about 1/3 inch. Salt and pepper the breasts.

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Beat the egg in a shallow bowl and place the bread crumbs in another bowl.

Dip the cutlets, one at a time, into the egg and then into the breadcrumbs. Use your fingers to press the crumbs onto the breasts. Set aside until you're ready to cook.

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Heat the olive oil over medium-high heat in a large skillet. The oil is ready when it begins to shimmer or a few bread crumbs sizzle in the oil.

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Carefully place the breaded cutlets into the skillet and saute until golden, about 4-5 minutes per side.

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Remove the cutlets from the skillet and place on an ovenproof plate or cooking sheet.

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Top the cutlets with sliced mozzarella and half of the Parmigiano-Reggiano.

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Set the pan in the oven and broil the cutlets until the cheese is melted and lightly browned.

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Serve the chicken parmigiana with your favorite pasta, risotto, polenta, etc., topped with warm marinara and the remaining Parmigiano-Reggiano.

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Photos by Ted Scheffler

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