Ah – Chicken Parmesan. I love Mediterranean food. All of it. Greek, Moroccan, Lebanese, Spanish, Turkish, Egyptian. It is why I write my blog. I love the flavors. I find the simplicity mesmerizing. That you can get such great flavors out of such relatively simple preparation is fascinating to me.
But I was raised by an Italian American Mom — and that means sometimes, you just gotta have Chicken Parmesan. I like mine as a meal with a bit of pasta and some salad. But chicken parm can be all things to all people. Chicken Parm sandwiches. Chicken Parm Salad. I have even seen Chicken Parm pizza. There is something about breaded chicken smothered in tomato sauce and cheese that just says “comfort food” to many Italian American.
The Parmesan style doesn’t necessarily mean covered in Parmesan cheeses. Whether you are talking about eggplant Parm, veal Parm, or Chicken Parmesan, they are all similar. The included breaded meat (or eggplant) that is first pan fried. Then it is covered with tomato sauce and cheese then baked to finish and melt the cheese. The cheese is more often mozzarella or provolone. Shaved Parmesan cheese is sometimes added when the the chicken (or veal or eggplant) come out of the oven.
I’m not going to break any new ground with this recipe, but here goes:. The recipe below is for 2, but easily scales for more.
- 1 cup all purpose flour
- 2 eggs beaten
- 1 cup fresh bread crumbs
- 2 tsp kosher salt
- 2 tsp fresh ground black pepper
- 2 tsp garlic powder
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 Chicken Breast Cutlets
- 2 cups prepared Marinara sauce
- 2 slices provolone cheese
- Vegetable oil for frying
- Parmesan or Pecorino Romano for finishing
- Preheat oven to 350F/180C
- Set up a breading station with three small work bowls (I use small pyrex baking dishes)
- Add flour to the first bowl plus 1 tsp each of salt, pepper, oregano and basil. Whisk together
- Add eggs to the second and beat well
- Add breadcrumbs to the third, with the remaining salt, pepper, oregano and basil. Whisk together
- For each chicken cutlet, coat with flour, shaking off excess. Dip in egg mixture, then breadcrumbs. Be sure chicken is fully covered with breadcrumbs. Repeat for remaining cutlet
- Set chicken aside to rest while oil heats
- In a cast iron skillet big enough for both pieces of chicken, heat about ½”/1cm of oil over medium high heat.
- To test if pan is hot enough, drop a few loose breadcrumbs in. If they sizzle, it is ready.
- Add chicken to the pan, and cook until golden brown and delicious on both sides, about 4 -5 minutes per side.
- Prepare an 8×8 baking dish with cooking spray. Coat the bottom with about ½ cup marinara.
- Place chicken in the baking dish in a single layer.
- Top each piece with a large spoonful of sauce. Cut each slice of provolone in ½. And place two halves on top of each piece of chicken
- Place in preheated oven until the cheese has melted and chicken is fully cooked (165F/74C)
- Grate Parmesan or Pecorino Romano over top before serving