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