While I certainly enjoy eating Chicken Parmesan (my favorite coming from a charming, little restaurant in Madison, IN), I had never made it myself until this summer. In an effort to prepare meals that our intern, Steven, would hopefully like, I asked him for ideas on what to make and this dish was one of his suggestions. So, I found a recipe and gave it a whirl. I’m pretty sure everyone in our family (including Steven) thought it turned out pretty good. It will definitely be a dish that I make more often, instead of only ordering it in a restaurant.
- 2 boneless, skinnless chicken breasts
- 1 tsp salt
- 1 egg
- 1 TBSP flour
- 3/4 c Parmesan cheese
- 1/2 c panko-style bread crumbs
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 c Mozzarella cheese
- 1/4 c fresh basil (optional but delicious!)
- 1/4 c oil
- Trim chicken breasts and cut in half horizontally and pounded so that each piece is ~1/2 inch thick. To do this more easily, place the thawed chicken breasts in the freezer for 10-15 minutes, then remove and slice). Sprinkle both sides of each piece of chicken with 1/8 tsp salt and let sit for 15-20 minutes.
- In a shallow dish (that is large enough for the piece of chicken to fit into), mix the flour and egg. In a separate shallow dish (again, large enough that the chicken can fit into), combine the Parmesan cheese, bread crumbs, garlic, pepper, and oregano. Dip the salted chicken pieces into the egg-flour mixture and then coat both sides with the cheese-bread crumb mixture, by gently pressing each piece into the mixture.
- Heat the oil in a skillet over medium-high heat; place the coated chicken pieces in the skillet. Cook for ~2 minutes, then using tongs, flip the chicken pieces and cook for an additional 2 minutes.
- Transfer the chicken pieces to a baking dish, top with the Mozzarella cheese, and broil for around 3-4 minutes. Serve with spaghetti and your favorite pasta sauce, topping with fresh basil, if desired.