Bob's Chicken Parmesan Recipe
If you made marinara sauce earlier this week, then you’re ready for Bob’s Chicken Parmesan! For a quick and tasty accompaniment, check out the garlic bread recipe at the bottom.
Many areas of Italy take credit for originating veal and/or chicken parmesan. Personally, I've never seen it on a menu in Italy. Without a doubt, it is an Italian-American favorite, with many versions. Here's mine, which I serve topped with my marinara sauce and grated parmesan, and often a side of pasta (topped with more sauce and cheese, of course!).
Preheat oven to 400.
1-½ lb. chicken breast filets, thinly sliced (These can be bought already sliced or you can buy boneless, skinless breasts and slice them to your liking. Slicing is easy if you freeze the chicken for 30 minutes first. Veal scallopine can be used instead of chicken.)
Bread crumbs, plain (I like Progresso brand.)
2 eggs, beaten
Mozzarella, fresh (This is usually available in a 1 lb. “log." It’s best to slice the cheese yourself, so don’t buy it pre-sliced. Before slicing the log, place it in the freezer for 15 minutes, after which it'll slice easily into thin medallions, Any leftover keeps well in the freezer.)
Parmesan cheese, imported, freshly grated
Pat the chicken filets dry with paper towels; then dip each filet into the beaten egg. Let the excess egg run off, then dredge each filet in the breadcrumbs and place on a cookie sheet. Bread all filets before starting to cook them.
Heat about ¼” of vegetable oil in a large frying pan. The oil is hot enough if you put a few breadcrumbs in it and they sizzle. Put the chicken into the pan, season to taste with garlic salt and fry until golden brown on one side. Turn the filets over, season and fry. To check for doneness, cut into the thickest filet and if the juice runs clear the chicken is done.
Remove the chicken to a clean cookie sheet. Cover each filet with mozzarella and place in the oven to just melt (but not brown) the cheese. Watch this process carefully.
On individual plates or a platter, top each filet with the sauce and sprinkle on Parmesan, to taste.
If you want an alternative to a side of pasta, try this garlic bread. The amount of the ingredients you use is to your own taste. Here is what I do.
Crusty Italian bread
1/4 lb. butter, softened (not melted)
2 cloves garlic, minced
1 T. Italian parsley, finely chopped
2 T. imported parmesan, grated
Pinch of salt
Combine ingredients, slather onto bread and broil, keeping a close eye on it. When the bread begins to brown along the edges it's done.