Chicken parmesan was one of the first things I ever learned to cook. I learned by watching my mother prepare it for dinner (it’s a family favorite). It’s so simple, and she made it so often, that she didn’t use a recipe. And now, neither do I. And you don’t need one either. Just gather-
Chicken breasts (skinless, boneless)
breadcrumbs (I use Italian)
a jar of spaghetti sauce
Sliced cheese (I usually use a mozzarella blend)
salt and pepper
Grated cheese (not required, but highly recommended!)
Start by putting your chicken between two pieces of plastic wrap and pounding them thin. Crack the egg into a bowl and beat it. Set aside.
Preheat your oven to 350° or so- something pretty medium/high.
Season the chicken with salt and pepper. Dip the chicken breasts into flour and turn to coat. Shake off excess, and dip into the egg. Coat, then drudge in breadcrumbs.
In a large skillet, heat the olive oil on medium-high. You need just enough to cover the bottom of the pan, keeping in mind that it thins out as it heats up.
Put the chicken in the skillet and cook until it’s a nice, golden color. Flip, and let cook until the other side is golden brown (about 4 minutes per side, depending on your stove).
In a shallow baking dish, spread a thin layer of tomato sauce. Lay the chicken breasts in the baking dish and pour a little more tomato sauce on top. Then lay the cheese on top of that. Pop the whole thing into the oven for about 15 minutes. It’s done when the chicken is fully cooked.
While that may sound complicated, it’s really fairly foolproof. My mom even taught my brother to make it in high school- no recipe required!!
I like to service it with spaghetti, with a basil garnish.