Tuesday, October 13, 2009

Chicken Parmesan

I've been a slacker lately. I have good reason since Randy and I were busy celebrating our second wedding anniversary. We hit a local wine festival, ate at a Thai restaurant, and spent the night at the hotel where we were married.

When we got back we were craving Italian food, so I decided to make one of our favorite dinners. I know there are tons of different recipes out there for chicken parmesan and everyone makes it differently. I adapted this recipe from my mother-in-law. She double breads the chicken and pan fries it before baking it in the oven. It comes out nice and crispy.

Chicken Parmesan

4 boneless, skinless chicken breasts, cleaned and cut in half
1 cup bread crumbs
1/2 cup parmesan cheese
2 eggs, beaten
Italian seasoning, salt, pepper
Canola or olive oil, for frying
Favorite sauce
Provolone or mozzarella cheese

Preheat oven to 350 degrees.
Mix together bread crumbs and parmesan cheese.
Season chicken with Italian seasoning, salt, and pepper.
Coat chicken with bread crumb mixture.
Dip in beaten egg.
Coat again with bread crumb mixture.
Heat a few tablespoons of oil in a large frying pan on high heat.
Fry chicken for two minutes on each side.
Place chicken in a lightly greased pan.
Bake 30-40 minutes until chicken is no longer pink.
Top with cheese and sauce.
Serve with a side of pasta and Italian bread.

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