This dish is very hard to take a decent photograph of, but it is probably my favorite chicken dish. I made it last night for our first dinner party in the new apartment! It's a crowd pleaser, can be made a bit ahead of time, and is very juicy and tender.
I made a big pot of zesty marinara earlier in the day to use throughout the week, and served this with fresh pasta. The chicken can be kept warm in the oven if it's made a few hours ahead of time, which is what I did.
Classic Chicken Parmesan
5 chicken breast cutlets, about 1.5 lbs.
1/2 c. AP flour
1 egg, beaten with a splash of milk
1/2 c. Italian breadcrumbs
1/2 c. panko breadcrumbs
1/2 c. EVOO
1/2 c. canola oil
2 c. zesty marinara
1/2 c. shredded mozzarella
1/4 c. shredded parmesan
Preheat oven to 350 degrees.
Heat a skillet over medium-high, add oils.
Trim chicken, set on a plastic cutting board.
Set out 3 shallow bowls, one with flour, one with egg and one with mixed breadcrumbs.
Dip chicken in flour, tap off excess, wash in egg, then press into breadcrumbs.
Place into hot oil and cook for 3-4 minutes per side, until golden.
Add half the marinara to a baking dish.
Take chicken out of oil, drain on paper towels, then place in baking dish.
Proceed with all chicken.
When finished, cover with remaining marinara and cheeses, bake for 20 minutes, or until brown and bubbly.
If you're not eating chicken right away, lower oven to 250 degrees, cover with foil, and serve when ready.