Chicken Parmesan
The recipe that started this very site.
Served with spaghetti with parmesan.
Ingredients for 2
- chicken breasts
- tomatoes (San Marzano is best)
- mozzarella cheese
- parmesan cheese
- bread crumbs
- eggs
- flour
- pasta sauce
- Black pepper, to taste
- Olive oil, for frying
- Butter, for frying
Side: Spaghetti with parmesan
- 4 oz spaghetti
- 1 tbsp olive oil
- 2 tbsp grated parmesan cheese
Instructions
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Slice the chicken breasts through their width so that they are as flat as possible.
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Pound breasts as flat as possible.
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Add flour to a bowl or basin large enough to fit a breast, add pepper.
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Crack eggs into another large bowl or basin and whisk them.
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Add breadcrumbs to yet another large bowl or basin. Add generous amounts of grated parmesan.
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One by one, take each breast and dip and cover it in the flour, then the egg, then the bread crumbs.
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Cover a pan with olive oil and heat it just under when it begins to smoke.
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About 22 minutes before serving, bring a large pot of salted water to a boil for the spaghetti.
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Fry the bread crumb-coated chicken breasts in the oil. Add butter generously while frying to ensure frying oil does not evaporate.
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About 12 minutes before serving, boil the spaghetti until al dente, about 10 minutes, then drain and toss with the olive oil and parmesan.
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Move fried breasts to an oiled or buttered pan, add mozzarella and parmesan on them.
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Broil/cook the breasts only long enough for the cheese to melt.
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Serve the breasts with pasta sauce either above or below. This is often served with pasta.
Tips
- There is some controversy over when to add the pasta sauce to this dish. Some place it on the chicken before cooking it with the mozzarella. The sauce, if left on the chicken too long will make the breadcrumbs go soggy. That also will make leftovers mushy (while still tasty). I recommend keeping the breasts separate and only adding the sauce when served.