Chicken Parmesean
This is one of those foods where everyone’s mom does it best, I think. My mom never made chicken parm, and I sort of just invented this process… So now she makes it the best and I love it because it is mine. (Although I’m not sure I’ve ever had hers… normally when I eat this at her house it’s because I’ve made it.)
Ingredients:
- 4 boneless skinless chicken breasts, halved
- 1 c. seasoned bread crumbs
- 1/3 c. grated Parmesan (Really, Kraft works best for this particular step)
- 1/2 c. flour for dredging
- 1/3 c. milk
- 1 egg
- 1 Tbs butter + 1 Tbs olive oil
- Sauce (I use jarred, but you can feel superior and make your own)
- 2 cups mozzarella cheese
Beat egg into milk. Mix Parmesan into bread crumbs. Set up a three part “dunking station” for your chicken - flour, milk/egg, and cheese/breadcrumbs. Dip first into flour, then milk, then breadcrumbs. Cover completely at each step. Heat a nonstick pan at medium heat (enough for a sizzle when you put the chicken down,) add olive oil and butter. Cook until browned on both sides, flipping after about 3 minutes.
Now, I do this part a little weirdly because I want my chicken coating to stay mostly crispy. Turn down the heat really low and put a lid on the chicken, and let it cook for another 7 minutes or so. Then, remove it from the pan, put the sauce in, and add the chicken back. Top with cheese, and cook for another 5 minutes at medium-low or until sauce is bubbly and chicken is cooked through. Serve over pasta.