I’m loving chicken…especially when I can get skinless breasts for $2.99 a pound. I don’t know if chicken is this low in other parts of the country, but here in Minnesota it is a bargain. No better time to make up some of my favorite chicken parmesan.
I am cooking for three people and it’s sometimes hard to find the right amount of pre-packaged meat to buy. Most of the time the packages are way too big. And I’m picky about my chicken and always look for the no additive, no extra water kind. Make sure you check the label carefully since sometimes these breasts have up to 15% added water and additives. You don’t want that! Today I found a 2 pound pack of 4 breasts…total price, $6.03. Also, less than 1% added water, which is the best. So these breasts are 8 ounces each. Really big.
Easy Steps for making Chicken Parmesan
To make chicken parmesan, you have to pound the breasts thin by using some plastic wrap and a mallet, (or rolling pin), to get it to about 1/2 inch thickness. This makes the 8 ounce cutlets pretty big. I hope you have a good appetite. When you make this chicken, try to buy breasts that are 5 to 6 ounces each.
If you have never pounded chicken to make cutlets, it is really easy. Take a 2 foot piece of plastic wrap, fold it over the breast and start pounding with a mallet or rolling pin or even a can of vegetables. Get the chicken to about 1/2 inch thickness. Buy doing this, the cooking time will be minimal, and it will cook evenly. When they are breaded, it only takes two minutes per side to cook them through.
I like using fresh bread crumbs for these, but boxed bread crumbs would work. I finely shredded some good parmesan cheese and added about 2 to 3 tablespoons to the bread crumbs, and this gave the cooked breasts a nice firm crust. Really tasty too.
The steps to make the breaded cutlets are pretty straight forward. Dredge in flour, then put it in an egg wash, followed by the bread crumbs. Sometimes you will see recipes that say to put salt and pepper in the flour, but I’ve found that this never gives the right amount of seasoning. I always salt and pepper the breasts before dredging in the flour.
Here are the yummy cutlets, fried 2 minutes per side in oil, ready to be slathered with marinara and topped with cheese.
Ready for the 450 degree oven to melt the cheese and be eaten by some hungry mouths! Plate the chicken parmesan on top of some spaghetti with some extra marinara sauce. Your taste buds will love you!
If you’d like to keep the calories down a bit, try this recipe using spaghetti squash like Megan did recently at 3 Scoops of Sugar .com. The spaghetti squash would be really tasty with the breaded chicken.
This is a perfect dish to serve for a small dinner party. Pair it with a fresh, young red wine.
- 1 recipe of marinara sauce
- 14 ounce can of diced tomatoes
- 4 boneless , skinless chicken breasts
- salt and pepper
- 2 eggs , beaten
- 1 cup all-purpose flour
- 1 1/2 cups fresh bread crumbs (about 3 or 4 slices bread)
- 2 to 3 ounces freshly grated Parmesan cheese , divided
- 1/4 cup canola oil
- 8 ounces freshly shredded mozzarella cheese
- pasta , cooked according to package direction
- Start the marinara sauce recipe and add the can of diced tomatoes. Let it simmer while you prepare the chicken.
- Meanwhile, pound the chicken breasts to 1/2" thickness between two pieces of plastic wrap. Generously salt and pepper both sides of the flattened breasts.
- Tear the bread into pieces and process in a food processor. Add 3 tablespoons of the Parmesan cheese and pulse to combine.
- Set up separate bowls of flour, beaten eggs, and bread crumbs, then dredge all of the chicken breasts, first in the flour, then the eggs, then bread crumbs. Set aside.
- Preheat the oven to 450°F and grease a large sheet pan.
- Heat the canola oil in a large skillet on medium heat until shimmering, then add two of the breasts and saute for 2 minutes, then flip the breasts and saute another two minutes. Remove from the skillet and place on the sheet pan. Repeat with the remaining chicken breasts.
- Spoon about 1/4 cup marinara sauce over the top of each breast, then generously add Parmesan and mozzarella cheese.
- Bake for 12 to 15 minutes until the cheese is melted and is just starting to brown.
- Serve over pasta with additional marinara sauce.