Saturday, April 16, 2011

Chicken Parmesan

So, I did some research on this recipe because I was confused at why it was called Chicken Parmesan when there is no parmesan cheese in it... turns out, I can't read recipes very well!  I completely forgot the parmesan but it still turned out great!  A lot of times chicken parmesan only uses mozzarella cheese.  This recipe is not one of those... unless you're me and don't read the recipe correctly until you go to post it on a blog!

For those of you who are interested:

Parmigiana.  I had to do some research... the answers are slightly differential, but at least they have the same conclusion of where the "Parmesan" comes from.

Both answers agree that it is not called Chicken Parmesan because of parmesan cheese.  It either comes from the word:
1. Parmigiana, meaning "from Parma (northern Italy)", but the recipe is a classic southern Italian dish or
2. Parmiciana, which refers to the wooden slats that overlap in the middle of shutters like eggplant does in Eggplant Parmesan.

Either way, I can't get a straight answer.  What do you think?  Leave comments on this post, please!

Regardless of where the name comes from, and forgetting an important ingredient, it was satisfying!  I served it with tortellini and sauteed zucchini and yellow squash.


1 1/2 c. breadcrumbs (panko, which is Japanese style breadcrumbs)
1 T. olive oil
1/2 c. Parmesan cheese
1/2 c. all-purpose flour
1 1/2 tsp. garlic powder
3 large eggs
1 T. water
6 boneless, skinless chicken cutlets, pounded 1/4 inch thick
2 c. tomato sauce, warmed (I used marinara sauce, but will include the tomato sauce recipe)
3/4 c. shredded mozzarella cheese
1 T. chopped fresh basil

1. Preheat the oven to 475 degrees.  Combine the breadcrumbs and oil in a 12" skillet and toast over medium heat, stirring often, until golden, 10-12 minutes.

2. Transfer the crumbs to a shallow dish, let cool, then stir in the Parmesan.  Combine the flour and garlic powder in a second shallow dish.  In a third shallow dish, whisk the egg whites and water together.

3. Spray a wire rack with vegetable oil spray and place over a rimmed baking sheet.  Pat the chicken dry with paper towels and season with salt and pepper.  With one piece of chicken at a time, dredge it in the flour, then dip in the egg whites, then coat with the toasted crumbs (I use tongs for this).  Lay the breaded chicken on the prepared wire rack.

4.  Spray the tops of the chicken lightly with vegetable oil spray.  Bake until the chicken registers 150-160 degrees, about 8-10 minutes.

5.  Top each cutlet with 2 tablespoons of the sauce and 2 tablespoons of the mozzarella.  Continue to bake until the cheese has melted and the chicken registers 160-165, 3-5 minutes.  Sprinkle with the basil and serve with the remaining sauce.