On a recent trip to Costco, my family tried a sample of eggplant parmesan. My husband and I got to talking about how long it has been since we have had either eggplant or chicken parmesan. Well, I guess we need to do something about that! I decided to make chicken parmesan. This is a very hearty dish, and you could skip the pasta and serve this with a nice side salad if you like. It was extremely filling, but wow, did it taste good!
|Ingredients for the sauce|
I like adding both diced tomatoes and tomato sauce to give the sauce a little texture.
|Chopped onion and garlic|
You can chop up your onion as fine as you like. You can also chop your basil now, but save it for the end.
|Saute the onion with seasoning|
Saute the onions in a little olive oil until they start to soften. Once the onions are ready, add a teaspoon or two of Italian seasoning, some salt and pepper, and the garlic. Stir and simmer for a minute, then add your tomato sauce and diced tomatoes. Continue to simmer sauce while you prepare the chicken.
|Water for pasta|
If you want to serve your chicken with some pasta, you can start the water to boil. Don’t forget to add salt!
|Ingredients for chicken|
You will need to coat the chicken in flour, egg, and panko.
Season some flour with salt and pepper and lightly coat the chicken.
Dip the chicken in the egg.
Now dip the chicken in the panko crumbs.
|Get the pan ready|
Heat a big pan over medium to medium-high heat. Add some olive oil and butter. Then add the chicken. I got busy at this point and forgot to take more pictures. Oh well… You want to brown chicken and cook through. This should take 4-6 minutes per side depending on the thickness of your chicken. Cook until temp reaches 165 degrees. If you haven’t started it already, get your pasta cooking.
|Top with cheese|
Sorry about the blurry picture! When your chicken is done, place it on a baking pan and top with mozzarella and parmesan cheese. Put under the broiler for a couple of minutes to melt cheese.
|Time to eat!|
Put some pasta on your plate, top with chicken and tomato sauce. Sprinkle with fresh basil and more parmesan cheese if you wish.
|My daughter’s plate|
My daughter decided to take a picture of her dinner before she ate.
For the chicken
4 Chicken Breasts (thin cut or pounded slightly)
1 cup Italian Style Panko Bread Crumbs
1/4 cup or so of Flour
Salt and Pepper
1 cup shredded Mozzarella Cheese
1/2 cup plus shredded Parmesan Cheese
For the Sauce
2-3 cloves of garlic
1-2 teaspoons of Italian Seasoning
Pasta of your choice.
Start sauce. Chop one onion and garlic. Add olive oil and onion to pan and cook until the onion starts to soften. Add Italian seasoning, salt and pepper, and garlic. Stir and simmer for a minute. Add tomato sauce and diced tomatoes. Simmer while preparing rest of meal.
Cook pasta according to directions on package.
Heat a large skillet over medium to medium-high heat. Dip chicken into seasoned flour, then egg, then panko crumbs. Cook 4-6 minutes per side until temperature reaches 165 degrees. Move chicken to baking sheet and top with mozzarella and parmesan. Put chicken under broiler until cheese melts.
Add pasta to plate. Place chicken on pasta and top with sauce. Sprinkle with fresh basil and more cheese if desired.