Chicken Parmesan
Ingredients
4 large eggs
Salt and freshly ground black pepper, to taste
3 cups bread crumbs, seasoned or plain
3-4 boneless, skinless chicken breasts, pounded flat or cut lengthwise to make 2 cutlets each
1⁄4 cup olive oil
7 cups tomato sauce (I use two 26oz. jars of store-bought pasta sauce, usually Barilla)
1⁄2 cup Parmesan cheese, grated
Instructions
1. Preheat the oven to 350 degrees F.
2. Place the eggs in a bowl and whisk with salt and pepper. Place the bread crumbs on a large plate. Dip the chicken in the egg and then dredge in the bread crumbs. Re-dip in the egg a second time and then dredge in the bread crumbs again. (I’ve found that using a shallow container, such as Gladware, can work very well for this.)
3. In a large, heavy skillet, heat the olive oil over moderate heat. Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels.
4. Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish. (I use a 9x12-inch baking dish.) Place the browned chicken breasts on top of the sauce and cover with the remaining sauce. Sprinkle with the cheese and bake on a rack in the middle of the oven for 15 minutes, or until the sauce and cheese are bubbling.
5. Serve hot with pasta, and sprinkle with parsley, if desired.
Note: Feel free to add more or less sauce depending on your desired sauce level.
Comments
When I was still figuring out Lance’s food likes and dislikes, I found this recipe online because everyone loves Chicken Parmesan, right? All three of us did, indeed, love this and I’ve been making it ever since. Chicken Parmesan is probably Art’s top comfort food and whenever I go out of town he requests that I make a double recipe of this so he’ll be able to have Chicken Parm every day I’m gone. The picture shows the recipe made with four pounded breasts.
I serve this with whatever long noodley pasta I happen to grab at the store.
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