Chicken Parmesan is not a traditional Italian meal. It is actually an Italian-American dish. It is a delicious meal and can be combined with any form of pasta, polenta, or maybe just a salad. Garlic bread or fresh Italian Bread (preferably warm) is a perfect side. I did not use a recipe that was already out there. I did this one completely on my own. I don’t have an exact prep time, as I really didn’t pay attention to it.
Tomato Sauce
You can use a jarred tomato sauce from the store, or you can make your own. I prefer to make my own. I do not have a standard recipe for my sauce, and though it does taste similar, each batch is slightly different. Here is the recipe for what I made this evening.
1 8oz can of Hunts tomato sauce
1 26.46oz carton of Pomi imported Italian strained tomatoes
1/2 finely chopped white onion
3-4 cloves of finely chopped garlic
1 teaspoon or so of dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
6-8 leaves of fresh basil
1 teaspoon of dried parsley
salt and pepper to taste
2-3 tablespoons of freshly grated Romano cheese
2-3 tablespoons of freshly grated Parmesan cheese
1-2 tablespoons of olive oil
Heat olive oil in a medium-sized saucepan. Add onion and garlic, and saute for 5-10 minutes, or until translucent and very fragrant. Add strained tomatoes and tomato sauce. Adjust heat and cook until sauce starts to bubble slightly. Add oregano, basil, onion and garlic powder, and parsley, stirring every couple of minutes. Lower heat to simmer and add salt and pepper to taste. Do not add too much salt. Cook for about 10 minutes, stirring every couple of minutes, and then grate Romano and Parmesan cheese directly into the pan. Lower heat to a low simmer for 20-30 minutes, stirring every few minutes.
Chicken Breasts
2 boneless, skinless chicken breasts
1 cup of all-purpose flour
2 large eggs
1 1/2 to 2 cups of plain bread crumbs, Panko bread crumbs, or a combination of both (I used one cup of Italian seasoned Panko bread crumbs and about 1/2 cup of plain Panko bread crumbs)
Salt and pepper
1-2 cups of cooking oil (canola, avocado, etc.)
Crack two large eggs into a dish, and beat. Using plastic wrap or a plastic bag split in half and a meat tenderizer, pound chicken breasts to between 1/2 and 1/4 inch thick. Season chicken breasts with salt and pepper. Dredge chicken breasts in flour. Ensure chicken is coated with flour and then place in beaten egg wash. Ensure chicken is coated with egg. Dredge chicken breasts in bread crumb mixture, ensuring they are fully coated. Heat oil in a medium-sized skillet on medium-high heat. Use an oil that is better for high heat. I used about a cup of avocado oil with a couple of tablespoons of olive oil mixed in. The oil is ready when you can drop a bit of flour into it and the flour sizzles. The amount of oil you need depends on the size of your pan, but you want between 1/4 and 1/2 inch of oil. Fry the breaded chicken breasts for about three to four minutes and then flip. Fry for another three to four minutes. Remove breaded chicken breast from skillet and place on a wire rack or plate lined with paper towels to drain.
Final Prep
Place chicken breast on a plate. Grate Parmesan and Romano cheeses onto the chicken breast. Liberally spoon tomato sauce over chicken. Take fresh Mozzarella cheese and tear it into small chunks. Press Mozzarella into the hot tomato sauce and allow it to melt for a couple of minutes. Shred additional Parmesan and Romano on top. Serve with any type of pasta. I used penne. You can also add in a fresh salad, and some bread. Warmed Italian bread with butter works well. You can also make garlic bread by toasting slices of Italian bread in the oven, drizzle with olive oil, and rub the toasted surface with a clove of garlic.