Restaurant Style Chicken Parmesan
- Yield servings
"I want to share with you an inexpensive restaurant style Chicken Parm recipe. The kind you'll find in most Italian restaurants. It may seem like a lot of work but in the end it'll actually take about 30 minutes. Organization is all you need."
- 2 cups flour (add as necessary)
- 3 eggs beaten
- 2 cups Italian bread crumbs (add as necessary)
- 1 package boneless skinless chicken breasts
- 4 cups Canola Oil
- 1 pound pasta of choice
- 1 jar tomato sauce of your choice
- 1 package provolone cheese slices
- Sea Salt and Fresh Ground Pepper (to your liking)
- Take 2 sheets of aluminum foil (10i-10 inches or so) and crease the corners to make 2 trays. The sides should be around an inch high. Put your flour in one and the bread crumbs in the other. Beat the eggs in a bowl. Put sauce in a pan and heat on low. Heat water for pasta. Put oil in a 10″ saute pan. Heat oven to 350.
- Remove chicken breasts from package, clean and trim off excess fat. Cut each breast in two, lengthwise… right down the center. You’ll need a very sharp knife to do this cleanly. To make the cut, place the breast on the cutting board, place your hand firmly on top to hold in place and cut evenly with your knife. You should now have 2 breasts instead of one. Cut remaining breasts. So… if you got a package of 3 breasts, you’ll now have 6.
- Time to crank up the oil! I suggest med-high. While the oil heats, dredge each breast in flour, dip thoroughly in egg wash and dredge in the bread crumbs. Leave the breast sitting in the crumbs off to one side. Repeat with the rest of the breasts stacking them on top of the finished breasts in the crumb tray.
- Crank up the heated pasta water to hi. It should only take a minute or so to come to a boil. When it does, add the pasta while the breasts are cooking. The oil in the saute pan should be hot. Carefully add 3 to 4 breaded breasts to the oil and fry. Turn (use tongs for turning) after the undersides are a golden brown. This should only take a few minutes. Place the cooked breasts on a cookie sheet and top with the provolone cheese. Finish off the remaining breasts. Slide cookie sheet in the oven to melt the cheese.
- You can discard the aluminum pans that contain the flour and crumbs right to the garbage. No clean up there!
- Drain pasta, remove breasts from oven and add a spoon for the sauce. You’re done except to serve. You can be creative with presentation such as adding Italian parsley sprigs, putting sauce on the plate first and adding the breasts on top or what ever you like.
- I like to go from stove to plate. No other dishes or containers involved. Less clean up is a good thing.
- You can always add a salad and garlic bread to this meal if desired. I usually do.
Jeff Johnson, Woodstock, Ga.