Feb 4, 2013

Make Monday: Easy and Delicious Chicken Parmesan

Chicken parmesan-have you had it?  Oh yummy heaven.  But did you know it does not only have to sit on a plate along side spaghetti or some other form of pasta.  It is a perfect pair with pretty much anything and everything and since this recipe is super easy and fast to make you can have it any time you want.  

Here is what you will need (for 2 servings)
1 large chicken breast (I am talking a big fat one because you are going to slice it in half giving  you two thinner breast pieces.  If you don't have a big fat one then use two small chicken breasts)
3/4 cup Panko bread crumbs (if you haven't ever used them-start with this recipe)
2 tbsp parmesan cheese (you can use the fresh, but I never have it on hand so I use the canned stuff-DON'T JUDGE-it still tastes great)
1 tsp salt
1/2 tsp pepper
1 egg
2 tbsp water

Start by mixing all your dry ingredients in a shallow bowl.  Mix the egg and water in another shallow bowl.  Slice the chicken breast in half horizontally to give you two thin breast pieces.  Place these in a bag and pound them with a meat mallet (don't skip this step-it makes the chicken super tender and helps it cook twice as fast).  This is a good time to take out any frustrations for the day.  Now pour enough oil into a nonstick pan to coat the bottom generously.  Turn the burner on to a medium high heat and heat your oil.  You want it to be hot before you add the chicken.  Wait until the oil is feeling hot (when you hover your hand over it) and then take the chicken pieces, put them in the egg wash and then into the crumbs (coating them very well on both sides) and then into the oil.  Repeat with remaining meat pieces but don't over crowd your pan if you are cooking a bunch.  DO NOT turn the chicken until it is golden brown on the underside.  Turn and cook until the other side is golden brown too.  If you have pounded out your breasts thin enough they should be cooked thoroughly at this point.  If you are unsure, test with a meat thermometer (they should read at least 165 inside the thickest part).  Remove from the pan.  You can pat them with a towel to remove any excess oil and then serve.  They are crunchy, tender, juicy and flavorful.  We eat these a lot with spaghetti and sauce but they go well with potatoes, rice, veggies and even potato chips (for a quick lunch option-again DON'T JUDGE-we have had a rough week at our house).  Try it.  It is the easiest way I have found to cook chicken and results do not disappoint.
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1 comment:

  1. This sounds delicious! And no judgement here -- I love that you're one of the only bloggers who post recipes with "real" everyday ingredients, and not just fancy things the majority of us don't buy!


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