Chicken Parmigiana, or “Chicken Parmesan,” is a popular dish in Italian-American cuisine, though its roots trace back to Southern Italy.
Ingredients:
- Boneless, Skinless Chicken Breasts (or veal scallopini or turkey cutlets)
- 2 cups shredded Mozzarella cheese
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/2 cup all-purpose flour
- 2 tablespoons water
- Olive oil or vegetable oil
- 2–3 cups tomato sauce (or 1 jar premade)
Directions:
- Preheat oven to 350°F. Use two plates and a bowl for the following steps. Beat the 2 eggs and 2 tablespoons of water in a bowl large enough to dip the meat into. On one plate, combine the breadcrumbs and Parmesan cheese. On the second plate, spread out the flour.
- For the chicken: Cut the chicken breast in half across the length to make two equal-size pieces. Place a piece of plastic wrap below and on top of each piece and flatten with the smooth side of a meat mallet, working from the center to the edges, until it is about 1/4 inch thick. Set aside and repeat for the rest of the chicken. For turkey cutlets, no need to flatten; proceed to step 3. For veal scallopini, pound the veal with the small-tooth side of the meat mallet on both sides until tenderized.
- Pour enough olive or vegetable oil into a large skillet to cover the bottom but no more than 1/8 inch of oil. Heat over medium-low to medium heat. Once the oil is hot, coat each piece of meat in the flour mixture, then dip into the egg mixture, and coat in the breadcrumb mixture. Repeat for all the pieces.
- Fry each breaded cutlet in the oil until golden brown on both sides, about 3-4 minutes per side. Once done, remove from the skillet and place on a paper towel-lined plate to soak up excess oil. Arrange each fried piece in a single layer in a greased 13×9 or 15×11 glass baking dish.
- Cover each piece with tomato sauce and top with shredded mozzarella cheese. Bake uncovered for 25 minutes or until the sauce is bubbly and the cheese is lightly browned.
source dey1966
