I love Chicken Parmesan. It’s so warm and comforting to me. I mean, you have pasta swimming in a rich tomato sauce topped with crispy chicken covered in gooey cheese. What’s not to like? And it’s easy to make, so even better!
Not surprising, this dish originates from Italy. While the exact origins are unknown, the northern town of Parma and the southern regions of Campania and Sicily all claim it as their own. The dish is referred to simply as parmigiana and is made with fried eggplant (aubergine). The version using a breaded and fried meat (veal, chicken) is popular in other countries, particularly those with a high Italian immigrant population.
My recipe is very basic:
2 boneless, skinless chicken breast, butterflied so you have 4 thin-ish pieces
1-1/2 cup breadcrumbs (I use panko)
¼ cup grated parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
4 sliced provolone cheese (mozzarella works great too)
Extra virgin olive oil (a couple big tablespoons is fine. Enough to cover the bottom of the pan)
Prepared spaghetti noodles
Tomato sauce (jarred or homemade )
In one bowl, beat up your eggs with a fork.
In a second bowl, mix together the breadcrumbs, Parmesan, oregano, basil, and garlic powder.
Add your oil to your skillet over medium high heat. Prep the chicken while it gets up to a hot temperature.
Dip a chicken breast in the egg, covering all sides. Let the excess drip off.
Dip the chicken in the breadcrumb mix, covering all sides. Press the crumbs in so it really sticks.
Repeat with the other pieces of chicken.
When the oil is hot (flick a little water in the oil and it should sizzle), put the chicken in. Cook it for about 5 minutes. Flip the chicken over to the other side. Ladle some sauce over the top and top with a couple pieces of cheese on each piece of chicken and put the skillet into a 350 degree oven (make sure your skillet is oven-safe. If not, you can let the chicken sit in the skillet for a couple minutes to crisp up and then transfer to a baking dish and add your sauce and cheese at that point). Let the chicken finish cooking in the oven, probably another 7 minutes, or until the cheese is all melted and gooey. (Check the chicken before serving to make sure it’s cooked all the way. The timing depends on how thick the chicken is).