Chicken Parmesan
Description:
Italian breaded chicken, baked, and covered with red sauce and cheese.
I prefer to make my own red sauce (see my spaghetti sauce recipe). The
quality of the red sauce will make a big difference in the taste of
the meal.
Yield: 2 chicken breasts, easy to increase recipe for more servings. You need enough red sauce (marinara, spaghetti sauce, whatever) to cover all the chicken breasts in a baking dish. You need enough cheese to cover each chicken breast. |
Qty | Unit | Ingredient |
2 | Chicken breasts | |
Spaghetti Sauce | ||
1 | c. | Bread Crumbs (season with italian seasoning) |
1 | Egg | |
1/2 | c. | Milk |
1/2 | c. | Parmesan Cheese (grated) |
Kosher Salt | ||
Black Pepper | ||
Garlic Powder | ||
Olive Oil (for pan frying) |
Directions:
- Start red sauce on medium heat, reduce to low when it is hot
- Tenderize chicken breasts (should be about half an inch thick)
- Sprinkle garlic powder, black pepper, and kosher salt on both sides of chicken
- Whisk the egg and milk together
- Dip each chicken breast in flour, remove excess flour
- Dip each chicked breast in egg mixture, let excess egg drip off
- Coat each chicken breast with bread crumbs
- Heat olive oil in a skillet with medium heat
- Brown each side of the chicken breasts in skillet (chicken should be mostly cooked by the time you are done with this step)
- Place browned chicken breasts in the baking dish
- Sprinkly cheese liberally over chicken breasts
- Bake at 350 F. for 15 minutes
- Pour the red sauce over the chicken breasts and serve