I know chicken parmesan isn’t the most authentic of Italian dishes, but it is oh so good! This is a family favorite and is a true comfort food for me, so eating it while watching football this past weekend was everything that is good in the world! Yay Fall!
The first thing I do is filet my chicken breast (cut it in half horizontally) so that instead of 3 thick chicken breasts, I have 6 thinner chicken breasts. They cook a lot faster this way which helps them to stay tender. Season these with salt and pepper and set aside.
Next I put the olive oil on the stove over medium high to heat. I use a cast iron skillet because I can put it straight from the stove into the oven (a dutch oven would also work really well). If you don’t have either of these you can put it in a casserole dish for the oven portion.
I turn the stove on to medium high so that when I cook my chicken it cooks the outside quickly but not the inside. Once you hear the oil popping it is definitely ready. You can also put a pinch of bread crumbs in the oil and if they sizzle then the oil is ready.
While the oil is heating up I mix my bread crumbs and parmesan (50/50). I usually have to add more of both later when I run out. (I should really start doing it in a big bowl so I can’t put it all in at once.)
Next crack your eggs into a bowl with a little salt and a splash of water and whisk together.
Time to batter the chicken! Dip you chicken in the egg mixture, then coat in the bread crumbs, then re dip in the egg, and add a second coat of bread crumbs. Double battering is the best for this!
Lay in the oil to fry and flip when the crust is golden brown. Lay on paper towels when finished and set aside while you fry the rest of the chicken. (It is ok to stack the chicken breasts when they are done frying as long as you have a paper towel in between the layers.)
Once all your chicken is fried and resting on paper towels remove the oil from your pan. I use tongs and paper towels to get the oil out of my pan and into the trashcan so I don’t have to pour it down the drain.
In your oven friendly vessel (I’m still using the cast iron skillet but you can use a casserole dish) start layering marinara and chicken breasts. Start with marinara on the bottom (like lasagna) to keep the chicken from sticking, then add a layer of chicken, then more marinara, then more chicken and finish the top with marinara.
Now pop that baby in the oven for 15 minutes until the sauce is bubbly and the chicken is cooked through. Oh and start cooking your pasta!
Serve over pasta and with a salad and have a great meal!
3 Chicken Breasts
2 Cups Parmesan Cheese Powdered or Grated
2 Cups bread crumbs – Italian Style
1/2 Cup olive Oil
2 Jars Marinara Sauce
1 Pound Spaghetti (or whatever pasta you like best)
Salt and pepper
Preheat oven to 400 degrees Fahrenheit and start boiling water for the pasta.
Break eggs into bowl and add a splash of water and salt and whisk together. In a bowl mix the parmesan cheese and the bread crumbs together.
Heat olive oil on the stove in a cast iron skillet on medium high heat. (Or another pan that can go in the oven.)
Filet each chicken breast so you have 6 thin chicken breasts and season them with salt and pepper. Double batter the chicken by dipping each piece in the egg and then in the bread crumb mixture and then repeating the process for the same piece. Do this for each piece.
When oil is hot, fry the battered chicken breasts until they are browned on each side, they do not need to be cooked fully through at this point.
Pour off most of the olive oil from the iron skillet. Next add enough marinara sauce to cover the bottom of the pan and add in one layer of chicken breasts. Add more sauce then more chicken until all the sauce and chicken is layered in with marinara on top. Transfer to the oven and cook until marinara sauce is bubbling and chicken is cooked through (about 15 minutes).
Cook the pasta according to the package directions.
Serve your chicken parmesan over the pasta and enjoy! Excellent with a Caesar salad on the side!