Chicken Parmigiano (Parmesan)

A classic Italian dish!

Fun fact: Contrary to what you've been told, Italians never invented it. In fact, no one really knows who invented Chicken Parmigiano but it seems to spring up in big cities and places with a sizeable Italian immigration settlement – New York, New Jersey, Toronto, Australia, Argentina, and Brazil. Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy.  Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.

With that said, this has to be my very favorite way to eat chicken! I love chicken cutlets...plain, in a sandwich with fried peppers, or with tomato, lettuce and mayo, or as the main dish with mashed potatoes or macaroni and cheese. Heck, I'm getting hungry just telling you about it! But, I digress, because I must admit the one way that tops them all is Chicken Parmigiano!

It seems like a lot of steps, but once you start, you realize it's very basic and super easy to put together. The hardest part is waiting for it to finish off in the oven. Your kitchen will smell amazing!

You don't even have to make your own marinara, if you want a shortcut. Just use your favorite jar tomato sauce. Although, I have to tell you, nothing's as good as homemade. 

• Marinara Sauce:
• 3 tbsp. 

  extra-virgin olive oil

• 1 

  small yellow onion, finely chopped

• 6 

  cloves garlic, finely chopped

• 1 

  (28-oz.) can crushed tomatoes

• 2 

  large sprigs basil or 1/2 tsp. dry basil

• Salt and pepper to taste
• 
  
• In a medium pot, heat oil on medium heat, add onions and cook until translucent. Add garlic and continue cooking until fragrant. (Only about 3-5 minutes)

Add crushed tomatoes and basil. Simmer on medium-low heat, stirring occasionally, until slightly thickened, about 30 minutes; season with salt and pepper.

• 
  
• Chicken:
• 1 1/2 c. 

  plain bread crumbs (you can use Panko or a combination, if desired)

• 1/2 tsp. 

  garlic powder (I use granulated garlic)

• 1/2 - 3/4 c. 

  finely grated Parmesan (I always seem to add more)

• 1/2 Tbsp. parsley
• 2 

  large eggs

• 6 

  (1/4"-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)

• salt and pepper
• 1 c. 

  shredded mozzarella

• 1 c. 

  vegetable or canola oil

• 
  
• Instructions:                       
• Preheat oven to 350'F. 

1. In a shallow bowl, combine bread crumbs, garlic powder, parsley and 1 cup Parmesan. In a another shallow bowl, beat eggs with 1 tablespoon water. (Pie plates work great for this.)
2. Pat chicken dry; season with salt and pepper. Dip into seasoned bread crumbs, shaking off excess, then into egg, then into the bread crumb mixture again, gently pressing to adhere.

1. 
   Heat about 1/4" oil in a large skillet over medium-high, until shimmering. Add chicken carefully and fry on both sides until golden brown. Time on each side will depend on how thick your chicken is cut. Drain on baking racks over sheet pans.
2. Place the fried chicken cutlets in a baking dish and top each with about 1/3 cup of marinara sauce, covering the cutlet. (I like to lightly cover the bottom of the pan with sauce and place chicken on top of that before adding cheeses.)
   
3. Add two ounces of shredded mozzarella cheese, then sprinkle with grated parmesan. (you can improvise here)
4. Sprinkle chopped, fresh parsley on top of the mozzarella and parmesan cheese, if desired.
5. Bake at 350'F. for 20 minutes or until the cheese is melted and slightly browning. (Make sure the chicken cutlet has reached a minimum internal temperature of 165'F).
6. Remove from oven and serve over your favorite pasta or with a side salad and garlic bread. 
7. Serves 6 

A Tip from Grammy:

-Make sure your chicken isn't too thick, flatten with a meat hammer or heavy cup. This will also tenderize them.

-Don't skimp on the mozzarella topping, but if you want to add more...go for it! LOL!

Be encouraged!

"If God is for us, who can be against us?" -Romans 8:29

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