chicken parmesan

Posted on February 16, 2012. Filed under: Dinner | Tags: , , , , , |

Chicken Parmesan is great, easy dish to make for a big group.  It’s also a great, easy dish to make when you want chicken parmesan.  It’s all my coworker’s fault really…he brought leftovers into work and as soon as I caught a glimpse, I knew it would be happening in my kitchen as soon as possible.  My chicken parm is nothing crazy or unusual but since I rarely make it, I do it the tasty and unhealthy way – pan fried and loaded with mozzarella.  I’m sure you are shocked since I never make things loaded with cheese.  Tonight’s dish used chicken tenders instead of full chicken breasts because that’s what I had defrosted in the fridge.  It’s also a little bit easier to work with the smaller pieces of chicken once they are pounded out.  Feel free to use whatever you have.

So crack open a bottle of wine and get cooking!

chicken parmesan
parmesan cheese
mozzarella cheese
1 egg
pasta sauce
olive oil

Start by preheating the oven to 375F.  I’ll give you estimates of the amounts for each ingredient but really, it will depend on how much chicken you want to make.  1 pound of chicken tenders gave me enough chicken for 3-4 people, especially if you pair it with a nice, green salad and some pasta.

To make the chicken delicious and awesome, you want to pound it out so it’s thin.  It’s also a great way to take out some aggression if you’ve had a rough day at work.  The easiest way I’ve found to pound out the chicken is to take a large piece of plastic wrap and put the chicken in between it.  You can reuse the same piece for all the chicken and it keeps my rolling pin from getting all chicken juicy.  Technically you should be kind of gentle when tenderizing the chicken.  Start in the center and work outward and don’t pound it so thin that it falls apart.

Next, set up your flour, egg and breadcrumbs.  On a large plate, season your flour with  a heavy dose of salt and pepper (maybe 1/4 cup of flour or so…you can always add more if needed).  In a second bowl or dish, add 1-2 eggs with a tablespoon of water and whisk together well.  In a third dish, put some italian breadcrumbs (maybe a cup) and throw 1/3 a cup of parmesan cheese in there or so.  Or just grate some fresh parm in there so you can see it.  Precise amounts aren’t needed and you can always add more of whatever you need.  Also heat a tablespoon or two of olive oil in a large skillet over medium heat.  The final “setup” step is to take a 9×13 baking dish and put a thin layer of sauce in the bottom of the dish.





Dip the chicken in the flour, then the egg and then the breadcrumbs.






Pan fry each piece of chicken for about 2 minutes per side.  It doesn’t need to be fully cooked yet because you are going to bake it once all the pieces have been pan fried.  Add more olive oil to the pan as needed (I had to add more in between each dish).  Layer the chicken in the baking dish once it is cooked, and top with a layer of sauce.


Next take some fresh mozzarella and slice it thinly and cover the chicken in the delicious, soon to be gooey cheese. Bake the chicken for about 10 minutes at 375.  While the chicken is baking, you can cook your pasta and heat up some extra sauce.

After the cheese gets melty, turn the broiler on to get the cheese brown and bubbly.

Usually one normal chicken breast or two tenders is enough chicken for me when I eat with pasta but it depends on how hungry you are.  Add some freshly grated parmesan and get crazy!


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2 Responses to “chicken parmesan”

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You make me soooo hungry!!!!! Another great looking dish….enjoy!

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