Chicken Parmesian

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Chicken Parmesan is a great meal where you can showcase the pasta sauce that I have posted. The breaded chicken can be served in a sandwich or over pasta….or with rice. Let’s prep some cutlets and make a meal for two. I just served this a few weeks ago to my gal and she has placed this on my weekly menu more than once. I know it is a favorite.

2 ea  chicken breasts pounded thinly (I will describe how to pound a breast to keep yourself from getting covered )

1/4 cup of Parmesan cheese

1/4 tsp black pepper

1/8 tsp salt

1/2 cup seasoned bread crumbs

1/2 tsp minced garlic

1 egg (beaten)

1 tbsp flour

4 oz shredded mozzarella cheese

1 tbsp olive oil

Preparation

Place the chicken breast in a quart sized zip lock baggie and lay flat on your counter. Use your meat tenderizing mallet to begin to pound the chicken to break down the meat tissue. You can substitute thinly cut chicken breasts that are packaged in the store for the ones that you have to pound. I use either in my kitchen since I have the skill to make the task seem smaller than it is.

When the chicken is prepped. lay it on a piece of wax paper and sprinkle the flour over both sides. Pat the flour onto the breasts and shake off the remainder. On a second piece of wax paper, spread out the bread crumbs. Season the crumbs with salt and pepper and sprinkle out the Parmesan cheese. Dip the chicken breast into egg wash and lay onto the bread crumbs. bread both sides of the chicken well. Use up all of the crumbs and cheese.

Preheat over to 400F

Place a skillet on the stove with medium heat. Add olive oil and garlic to heated pan. Brown chicken breasts in garlic infused olive oil. Remove from chicken from skillet when crumbs are brown.

Place chicken on a small sheet pan and cover with your Chef Gosselin Home Made Spaghetti Sauce. Place mozzarella cheese onto the sauce and bake until cheese is melted and bubbling.

Place chicken over some cooked angel hair pasta with some additional sauce and you have a wonderful meal….

There are many variations of this meal and you can switch meats for an entire different taste. I will come back soon and talk wine pairings… for those serving wine with the meal.

 

2 thoughts on “Chicken Parmesian”

  1. Mildred Gosselin

    Your website is terrific and iloveit. Good luck. Lots of great recipes and I will definitely try them

    • Chef Post Author

      The prodigal super home chef…my Mom, has offered her input. I cannot tell you all the great meals and menu items that this gal used to whip up. The awesome eats that used to ring my memory,include spaghetti sauce with meatballs. The sauce was so good, you could make a meal just from the sauce and a meatball on a piece of bread. Mom’s cream of turkey mushroom soup…so good I make it regularly and have made it as taught to me for many years. The pierogi…the recipe already listed in the Recipe section of this blog as it was handed to me from my Mom and as she scribed it from her mom.
      My mom will tell you that she cooks very little these days and is not interested in long drawn out meal preparation like she once performed. I fully understand the attitude and support her conclusion. I will let you know that she still cooks for me if I visit and bother her enough to make the classics.
      What else does my Mom have in her hand scribed book of antiquity? Perhaps she will share with us some of the awesome goodies found there? How about it Mrs G….will you post recipes for my readers? We would love you to take part in this blog site and open that history book of great tastes that we too can share in your great cooking. There you can find cookies, cakes, Ukrainian old world classics, meats, salads, dairy and veggie goodies that will be lost in time if Mom would expire. Be like Nike Mom… Just Do It!

      Let’s see if she bites.

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