Chicken Parmesan
If you ask any of my boys what they want me to cook for a special meal the immediate response is Chicken Parm! This is the most requested meal at my house. This can be made with my homemade marinara or your favorite jar of sauce. Definitely can be made ahead and cooked 30 minutes before serving. The way this is prepped the chicken is tender and juicy with lots of Italian herbs in the crust. Be sure to get the oven hot enough to crisp it up.
In this version, I used a new blend of cheese that I recently found. It is a wonderful blend of mozzarella, asiago, parmesan and provolone. This blend really popped with the sauce. Just plain pre shredded mozzarella can be a little bland. Just like almost everything that takes time and love in the kitchen you can taste it. Maybe that’s why it is so requested in my house… it’s the love!
Chicken Parmesan
Ingredients
- 2¼ lbs boneless, skinless chicken breasts, butterflied into cutlets
- 1 cup panko
- 1 cup plain bread crumbs
- 2 eggs, beaten
- 1 tbsp Italian seasoning mix, oregano, basil, thyme, marjoram
- 1 tsp salt
- 1 tsp black pepper
- ¼ cup olive oil
- 3 cups marinara sauce
- 12 oz Italian cheese mix or mozzarella, shredded
Instructions
- Preheat the oven to 450 °F
- Place chicken cutlets between 2 pieces of wax paper or plastic wrap. Using a flat tenderizer or rolling pin pound the cutlets until they are about ¼ in thick.
- In a shallow bowl, beat the eggs. In another shallow bowl or small casserole add the bread crumbs, panko, herbs and salt and pepper. Mix well.
- One at a time, dip the chicken cutlets in egg using one hand (wet hand) and then in the crumb mixture with the other hand (dry hand). This keeps the breading from getting glued to your hands instead of the chicken. After each one is breaded, place on a large platter.
- At this point you can place in the refrigerator until ready to put the casserole together. It can help the breading stick to the chicken better.
- When ready to cook, pour the olive oil in a rimmed cookie sheet large enough for all of the chicken pieces. Place in the oven until oil is very hot. Remove and arrange the chicken carefully on the pan. It should sizzle and you may have to puzzle piece them together.
- Place pan in oven for 8-10 minutes until chicken browns on the pan side. Flip the chicken pieces and place back in the oven for 8-10 more minutes or until chicken is crisp and golden brown. Keep an eye on it so not to overcook. Remove from pan to paper towels on the platter. Reduce heat of oven to 350 °F
Build the Casserole
- In a large casserole, ladle just enough sauce to coat the bottom, about ¼ cup. Add half of the chicken, coat with 1 cup of sauce and spread ½ of the cheese. Layer the other half of the chicken, sauce and cheese.
- Cover with foil and place in 350 °F oven for 20 minutes or until bubbling. Remove foil and let cheese brown slightly, about 10 minutes. Careful not to let it get too brown. I have a tendency to do this as you can tell from the picture because by that time I'm into a nice Italian red wine!
- Let sit for 5-10 minutes before serving. Enjoy!
