Our favourite go-to meal during the cooler months is Chicken Parmigiana, particularly since it makes more than we need and really good the next day heated up. Once you get yourself organized in an assembly line it comes together quite quickly. The chicken does not end up tough because it is not fully cooked before it goes into the oven.
A number of years ago Lord D gifted us with a cooking class where we learned how to prepare this dish at Natalina’s Kitchen. She went on to publish her own cookbook and now offers online classes. We have gone on to be great friends.
Comforting Chicken Parmigiana
Our favourite go-to meal during the cooler months is Chicken Parmigiana. Once you get yourself organized in an assembly line it comes together quite quickly.
Ingredients
- 4 large chicken breasts boneless
- 1 tsp. dried oregano
- 2 cups dried breadcrumbs for Keto use crushed pork rinnds
- 2 tbsp. Parmesan cheese grated
- 2 large eggs
- 2 tbsp. milk
- 1 cup Flour
- 1 pinch Salt/pepper for each breast half
- 2-3 cups pasta sauce
- 1/4 cup Parmesan cheese grated
- 1 cup Mozzarella cheese grated
Instructions
- Butterfly each chicken breast and then cut into 2 pieces. Pound each piece between 2 pieces of plastic wrap until an even consistency of about 1/2 inch is reached.
- Set up your assembly line. left to right. Place your chicken on the left, next, a shallow dish containing the flour, next the egg and milk mixed together, and the final dish of breadcrumbs mixed with the 2 tablespoons of parmesan cheese. Your skillet will be at the end of the assembly line.
- Heat your large skillet on high with enough vegetable oil to come up 1/2 inch up the side of the pan. Season chicken with salt and pepper. Dredge in flour, then egg and milk mixture, and finally the crumb mixture, then into the skillet.
- Pan-fry the chicken until the coating is slightly golden on both sides about 5 minutes on each side. The point is not to cook the chicken completely, just crisp the outside.
- Place the fried chicken cutlets on a cookie sheet with paper towel to absorb the oil.
- Heat your oven to 35F. Layer a little sauce in a casserole dish. Layer chicken on top, more sauce and top with cheeses.
- Bake at 350 degrees for about 20-25 min. until hot and bubbly the cheeses melted.
Notes
I typically make this dish once a month. I fry a couple of flats of chicken breasts, fry all the chicken, make enough parmigiana for the evening meal and then individually wrap and freeze the extras. We use the chicken in this dish and in other meals, just remember that they are not fully cooked.
Tried this recipe?Let us know how it was!
