This was so good! I have never made chicken parmesan before, so I was looking for a recipe to follow loosely because I had no idea what I was doing. I still followed it pretty accurately.
I did half the recipe. I bought a package of 2 chicken breasts; they still had the tenderloin and weighed 1.45lb. They were huge! I cut off the tenderloin, and cut the breasts in half width-wise. I then pounded them, except the tenderloin. It still ended up making so much.
I mixed salt and pepper into the flour, and a little onion and garlic powder. I then sprinkled the flour mixture to coat each side of the breasts. I also added to the breadcrumbs; garlic and onion powder, dried basil, parsley, and oregano, plus the parmesan cheese. I mixed it all together, dipped each piece of chicken in the egg, and generously coated them with breadcrumbs. I let them sit in the fridge for 20 minutes.
I pan fried them in butter and a little olive oil; 3-5 minutes per side, until they were nicely browned, then transferred them to 13x9 casserole dish, which I greased lightly. I used marinara sauce instead of tomato sauce. I topped with the cheese that I had: monterey jack, gruyere, and fresh parmesan. I did not have fresh basil because it's not in season yet, so I sprinkled a little dried basil, then drizzled with olive oil.
I needed them to cook more slowly, so I dropped the temperature to 375 and baked them for 45 minutes, until the cheese was nicely browned, and served over spaghetti.
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This was so good! I have never made chicken parmesan before, so I was looking for a recipe to...