Chicken Parmesan

The latest issue of Fine Cooking had a recipe for quick chicken Parmesan, which I made last Sunday night. It was so delicious that we could not stop devouring it. The main tweak I made to the recipe was to substitute my own tomato sauce for the quick sauce in the recipe. I made the sauce that afternoon, let it simmer for a while to build flavor, then passed it through a food mill to make it smooth. Taking a little extra care with the sauce elevates chicken Parmesan to the sublime, I think.

Chicken Parmesan

Yields: 4 servings

  • 2 cups tomato sauce, preferably homemade
  • ½ cup flour
  • Pepper and salt to taste
  • 2 eggs
  • 1½ cups panko breadcrumbs
  • 4 boneless, skinless chicken cutlets or 8 chicken tenders
  • 2 tbsp. olive oil
  • ¼ cup grated Parmesan
  • 4 oz. fresh mozzarella, sliced thinly
  • ¼ cup basil leaves, chopped

If the tomato sauce is chunky, pass it through a food mill. Bring the sauce to a simmer.

Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil and spray it with nonstick cooking spray.

Heat the oil in a large skillet over medium-high. Season the chicken with salt. Prepare 3 shallow dishes: the flour mixed with some pepper in the first; the eggs beaten with 1 tablespoon water in the second; and the panko breadcrumbs in the third. Coat each piece of chicken in the flour, shaking off the excess. Then dunk it in the egg, followed by the panko. Brown the chicken in the skillet on both sides until the crumbs are golden, 1-2 minutes per side.

Transfer the chicken to the baking sheet. Spoon some tomato sauce over each piece (you should have sauce left over). Sprinkle Parmesan over each piece, and then top with a slice or two of mozzarella. Bake the chicken until cooked through, 5-7 minutes.

To serve, mix the basil into the remaining sauce. Spoon some more sauce on each plate. Lay the cutlets on top of the sauce. Be sure to serve with some crusty bread for mopping up the extra sauce.


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5 thoughts on “Chicken Parmesan

  1. pam 16 September 2010 at 2:05 pm

    Chicken parmesan used to be my go-to dish anytime I ate Italian. I would love to be able to make a good home version.

  2. Shannon 16 September 2010 at 6:11 pm

    Pam: This recipe isn’t as good as getting Chicken Parm at a good family-style Italian recipe, because it isn’t deep-fried, but the bonus is that it’s probably healthier. I like using the panko breadcrumbs; they seem to make a light breading that browns very well.

  3. […] Chicken Parmesan ( […]

  4. John Hall 20 March 2011 at 8:12 pm

    We used your recipe as a starting point for our dinner this evening. We changed a few things and had to make a few concessions:

    * We don’t like tomato sauces much (don’t hate us!), so we used a red pepper Alfredo sauce (Classico) instead.
    * Our supermarket had no fresh mozzarella to be found (oddly enough), so we had to use sliced.
    * We thought we had purchased breast tenders. However, upon inspection, we found that they were boneless, skinless trim-and-ready thin chicken breasts.

    When we did this, we only had to make two modifications to the recipe:

    * When cooking the chicken on the stove, I had to add 1tbsp of olive oil for each breast I cooked (I used approx. 4tbps to start with and added one each time I added a new breast). This kept the splatter down as well.
    * When cooking in the oven, we went ahead and cooked for 10-12 minutes (we actually used 12, but the cheese got a little brown). We checked the meat with a thermometer and we hit at least 170 in each.

    Overall, this recipe (what part of it I used) was excellent. THANKS for your post!

  5. Shannon 21 March 2011 at 8:35 am

    Thank you for your comments. I completely support adapting recipes to what you have on hand and your likes/dislikes. I do that all the time.

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