Chicken Parmesan, is for many in America, the first Italian dish experienced outside of pasta. It tastes great and is very easy to prepare: breaded chicken cutlets, tomato sauce, mozzerella cheese and parmesan cheese. Serve with your favorite pasta, garlic bread, a mixed green salad, and a bottle of Tiziano Chianti.
This recipe calls for the “King of Italian Cheese”, Parmigiano-Reggiano. It is a hard granular cheese that is cooked, not pressed. Parmigiano-Reggiano. is named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna (all in Emilia-Romagna), and Mantova (in Lombardia), Italy. Under Italian law only cheese produced in these provinces may be labelled “Parmigiano-Reggiano”, while European law classifies the name as a protected designation of origin.The same cheese manufactured elsewhere is referred to as Parmesan. (wikipedia) .
Chicken Parmigiano
Serves Two
Ingredients
- Two boneless chicken breasts, pounded to 1/2 inch thickness
- 1/4 cup egg starter
- 1/2 cup milk
- 1 cup Panko bread crumbs
- 2-3 Tablespoons extra virgin olive oil
- 1 12-oz bag shredded mozzarella cheese
- 1 jar marinara sauce
- 1 cup freshly grated Parmigiano Reggiano Cheese
Directions
- Place bread crumbs on a dinner plate
- Whisk together egg and milk
- Dip the chicken breasts in milk and egg mixture and then in bread crumbs
- Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 – 4 minutes on each side. Set chicken in an 8 x 8 baking dish.
- Place 3-4 tablespoons of mozzarella cheese on each chicken breast.
- Pour marinara sauce overall. Sprinkle with Parmigiano Reggiano cheese and a little more mozzarella cheese and bake at 350 degrees for 20 minutes.
