Chicken Parmesan

Chicken Parmesan, an Italian-American Classic!  I would say this is a comfort food at it's best. I made this on Sunday instead of my usual macaroni, meatballs, and sausage. I felt like we needed a little something different. I accompanied the chicken with roasted rosemary potatoes and broccoli rabe with bacon (because I didn't have prosciutto), some garlic and red pepper flakes. Needless to say there were no left overs! Now when you get to the type of cheese I used, I know you are going to scratch your head. Probably going to even say "Dana, this is chicken PARMESAN"! I know, but I just like pecorino cheese better! So, feel free to ignore the crazy lady and use parmesan cheese :)


4 boneless, skinless, chicken cutlets
1/2 cup plain bread crumbs
2 eggs, beaten
1/2 cup all-purpose flour
salt/pepper to taste
grated Pecorino Romano cheese (parmesan)
Fresh Parsley
8 ounces of Mozarella Cheese
Marinara

Preheat oven to 350

In a baking dish pour in some marinara covering the entire bottom.

Pour the flour in a shallow dish with salt and pepper. In another shallow dish add in the bread crumbs, cheese, and fresh parsley in another and mix well. Right next to that add the egg wash into a bowl.
You want to dredge the chicken into the flour and shake off any excess. Now would be a good time to heat some olive oil in a frying pan, about 4 tablespoons.
Next, you want to dip the chicken into the egg wash, again letting any excess drip off. Lastly dip into the bread crumb mixture coating well. Repeat these steps until all the chicken is coated.
Now you want to fry each side of the chicken until a nice golden crust forms. The chicken will not be cooked all the way and that's ok, we're going to finish them off in the oven.
Place the chicken next to one another in the baking dish. Top off with more marinara and finally the mozarella cheese. Bake for 10-15 minutes or until the cheese is nice and bubbly and melted. Serve and enjoy! 


Copyright © 2012 Salvo-lutions by, Dana Salvo