Posted by: lifewithbs | December 17, 2010

Home + Chicken Parmesan

I’m home in CT, and the only thing that could make me happier was if Brett was here too! It’s been great to see my family again. My brother and sister are going to arrive over the next week, and we are all going to be able to spend Christmas together. I’m having a girls’ night with my two best friends tonight, and it’s going to be a blast!

My Mom and I have been busy shopping and eating. Last night I told my Mom I would make her and my Dad dinner. We picked out this chicken parmesan recipe from one of her Cook’s Country issues, and with a little help from the Master Chef (aka, Mom) it turned out into a delicious meal.

Skillet Chicken Parmesan

recipe adapted from The Best Country Recipes from Cook’s Country magazine

1 1/2 cups panko bread crumbs

3 tablespoons olive oil, plus more for cooking the chicken

1 1/4 cup freshly grated Parmesan

1/4 cup chopped fresh basil

3 garlic cloves, minced

1 (28-ounce) can crushed tomoatoes

Salt and pepper, to taste

1/2 cup all purpose flour

4 boneless, skinless chicken breasts (1 1/2 pounds) halved horizontally (or thin-sliced chicken, which is what we used)

2 eggs, beaten

3/4 cup shredded mozzarella

3/4 cup shredded provolone

Toss the bread crumbs with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of the basil. I had forgotten to buy fresh basil, so we used dried, but I think it would be better to use fresh.

In a separate bowl, combine two tablespoons olive oil with 1/4 cup Parmesan, the remaining basil, garlic, canned tomatoes, and salt & pepper to taste.

Place the flour in a dish. Season chicken with salt and pepper and coat with flour.

At this point we realized the recipe didn’t call for you to bread the chicken with the crumbs. You were supposed to just sprinkle on the crumbs at the end, which seemed a bit odd since there were a LOT of crumbs and they wouldn’t get crunchy. So, the Master Chef (Mom) suggested we dip the chicken in egg and coat with the crumbs. This turned out to be an excellent idea!

So, beat two eggs, dip each piece of floured chicken into the egg, and then cover with bread crumbs. Set aside.

Heat two tablespoons of olive oil in a large skillet, over medium-high heat until shimmering. Add four cutlets and cook until golden brown on both sides, about six minutes total.

Transfer the cutlets to a plate, and repeat with more olive oil and the remaining cutlets.

Reduce heat to medium-low and add the tomato mixture to the empty skillet. Let cook at low heat for at least 10 minutes. While the sauce is cooking, shred the mozzarella, provolone and Parmesan.  Mix all of the cheeses together in a bowl.

Oops, I forgot to take a picture of the sauce all by itself. Must be because I was distracted by my canine sous-chef, Darby.

Return the cutlets to the pan in an even layer, and press down to cover with sauce. Let cook for a few minutes.

Sprinkle the cheese mixture over the chicken. Cover with a lid and cook until the cheese is all melted, about 5 minutes.

Plate and serve! We also had a few stuffed shells, salad and ciabatta bread. Delicious 🙂

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Responses

  1. Nice! Hope you continue to make good food once we get up to CT 🙂

  2. This recipe is definitely worth the effort … as the finished meal was delicious. The leftovers were just as good the next day (good enough that Darby, the sous-chef didn’t get any handouts!).


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