Chicken Parmesan

I adore chicken parm. I love making it.  Maybe it’s b/c I get to pound the crap out of the chicken to transfer aggression…I think it’s just delicious.

You can make this low fat by: omitting the egg wash and/or the flour stage, baking it instead of pan frying first, using low fat cheese, etc…This was Sunday dinner so I spared no calories.  Sunday dinner is something PIC and I have been doing for a while now so we always try to make something really nice once a week.  As you know, the rest of the week is busy, short on time, and the leftovers are never a letdown.

You’ll need:

About 45 min. from prep to plate.

Serves 2-4 people depending on appetite, leftover factor, side dishes served.

  • 3 chicken breasts, pounded or sliced thin–I also cut them again after pounding for smaller portions–6 portions
  • 1/2 c. panko
  • 1/2 c. italian breadcrumbs
  • 2 eggs
  • pepper
  • red pepper (if you like the spice)
  • 1/2 c. flour
  • 1 tsp. Italian seasoning
  • 1/4 c. parmesan cheese
  • 8 T. vegetable oil (you may need more/less depending on how much chicken you’re making)
  • red sauce
  • mozzarrella cheese

Ready? Here we go!

Pound out your breasts or slice thin, season w/ pepper and a little bit of salt.  Beat eggs in bowl.  Add some pepper to taste and red pepper if you like it spicier. On one plate, combine the two types of bread crumbs. On another plate combine the flour, parmesan cheese, and italian seasoning.  Set up a workstation with the flour, eggs, and breadcrumbs next to stove.

Why all the seasoning to each of the prep steps?  Think about it, the prep is where your meat will get all of it’s seasoning that will be closest to it.  This way, you’re adding different layers and dimensions of flavor each time you put the meat in each of the prep stations.  Make sense?  I hope so!

Heat a large non-stick skillet on medium to medium high heat.  Add oil.  Coat the breasts in flour first, eggs second, and breadcrumbs last.  Put chicken breasts in oil and sauté on each side until golden brown (~4 min. approx).  Flip once. Repeat for approximately 3 minutes.  Use your best judgement!  Try not to overcrowd the pan, it will make them harder to flip and the heat will not distribute as evenly.  I did two batches of three for this recipe.


Remove breasts from pan and move to a cookie sheet lined w/ foil on top of a cooking/cooling rack.  You don’t have to do this if you don’t want too, but you will need to bake these off in the oven.  If you’re using an all metal pan, leave them in the pan and put that in the oven.  I like the rack so they don’t stick or get soggy on the bottom.  I have also baked these on a bed of pasta and sauce.  It’s your call.

When all of the chicken has been sautéed and is on the rack, put in a 350 degree oven for 10 minutes for thinner breasts.  The pan frying will cook them through for the most part but a few more minutes might keep things safe for all to enjoy! If your breasts are thicker, plan accordingly.  Pull out pan with 2-3 min. left, top with sauce and cheese.  Cook for last few minutes to melt cheese and heat sauce.

If you want darker cheese, turn on the broiler and watch it bubble!

Serve with a side of pasta, salad, bread, both, neither, something else, cut up for a chicken parm sub, whatever makes you happy!


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