New to Italian cooking? This is the perfect dish to get you started: chicken, batter, sauce, cheese — everybody’s happy. Whether you call it sugo, ragu or marinara, simple Italian-style tomato sauce ensures moisture, panko gives it some crunch and two kinds of cheese make it that rich and creamy element that make it a mainstay on Italian menus worldwide.
Serve with steamed vegetables and either a tossed green salad or Caesar.
Don’t forget crusty Italian bread, sopping is a must.
Recipe: Chicken Parmigiana
- 4-6 boneless, skinless chicken breasts, pounded flat.
- 1 to 1-1/2 cups tomato sauce
- 2 cups flour
- 4-6 six eggs, beaten
- 1 to 1-1/2 cups Italian-style panko crumbs. (I like Ian’s)
- 1 to 2 cups mozzarella cheese
- 1/2 to 1 cups fresh grated parmesan cheese
- Salt, pepper and garlic powder to taste
- 3-4 tablespoons pure olive oil
- 1/2 cup Chopped Italian Parsley
- Pound the chicken flat between two sheets of wax paper.
- Season both sides with salt, pepper and garlic powder.
- Preheat the oven to 350 degrees.
- Heat stove top griddle to medium high heat or two pans on separate burners. Heat the oil.
- Dredge the chicken in flour and shake any excess loose.
- Dip the chicken in beaten eggs and shake away excess.
- Press the chicken into the panko and shake off excess.
- Fry each breast 2 to 3 minutes on each sides until a golden crust is achieved.
- Carefully transfer the chicken to an oven pan, coat with tomato sauce, top with cheeses.
- Bake 7 to 8 minutes.
- Serve over your favorite pasta, sprinkle with parsley.
Meal type: dinner
Culinary tradition: Italian