After a week in Boston for work, I’m getting back into a normal routine. That means coming up with something to feed my family at a time when we don’t have a lot of groceries.
Luckily, I almost always have what I need to make chicken parmesan. I love this dish because it looks impressive even though it’s super-easy. Plus, it sticks to your bones on a chilly night, and my kids love it!
This is one of those recipes I made up based on what I had handy and what I knew of the dish. No exact measurements, just put stuff together until it looks and tastes good to you!
Easy Chicken Parmesan
- 4 chicken breasts, pounded flat if you like
- Bread crumbs – You can buy them, or make them by toasting bread in the oven. Run the toasted bread through a food processor along with seasonings of your choice.
- 1 can or jar of tomato-based pasta sauce
- Shredded mozzarella cheese
- Grated parmesan cheese
- 1 egg, scrambled with a couple of tablespoons of milk
- A few tablespoons of vegetable oil
- Preheat oven to 375 degrees
- Heat oil in a skillet
- Dip chicken breasts in egg and milk mixture, then roll in bread crumbs
- Fry breaded chicken in oil until golden on both sides (chicken won’t be cooked all the way through, but don’t worry)
- Place chicken breasts in casserole dish and pour tomato sauce over the top of them.
- Top with mozzarella and parmesan cheeses
- Bake until chicken is cooked through and cheeses are brown and bubbly.
- Use a spoon to remove any excess fat that may have collected
- Serve over spaghetti or linguine