Chicken Parmesan is a in the regular rotation at our home. You will find two recipes for it here at 52SundayDinners.com. If you appreciate Nana Sarullos’s cooking you will appreciate THIS authentic version. Below you will find a more traditional version. It requires stove-top browning, plus baking.
Ingredients
- 4.5 Pounds – Fresh Skinless Boneless Chicken Breast
- 1/2 Cup – Extra Virgin Olive Oil
- 4 – Large Eggs
- 2 Cups – Breadcrumbs, such as Progresso Italian Bread Crumbs
- 1.5 Cups – Parmesan Cheese – Fresh graded is preferred.
- 2 Teaspoons – Salt
- 2 Tablespoons – Italian Seasoning, such as Dean & Jacobs Sicilian Blend Italian Seasoning, Finely Ground
- 10 Slices – Thinly Sliced Provolone Cheese, approximately 5 ounces
- 1 Large Lemon, juiced
Preparation
- Chicken breasts should be approximately 1/2″ think. You may pound them into thinner sections or slice them with a sharp knife. Mine are sliced.
- Add lemon juice and eggs and combine with a fork to incorporate the egg whites, yoke and lemon juice.
- Prep your dipping bowl with all the dry ingredients: Breadcrumbs, Parmesan cheese, salt and Italian seasoning
- Dip chicken in your egg wash / lemon mixture
- Coat chicken with breadcrumb mix.
- Brown chicken on medium heat in approximately 1 – 2 tablespoons of Extra virgin olive oil. Replenish your oil with each batch that is removed from the skillet.
- Place browned chicken breasts on baking or cookie sheet lined with heavy duty aluminum foil
- Cook for 10 minutes at 350 degrees
- Add strips of Provolone cheese and cook for an additional 10 minutes.
Serve with pasta and your favorite pasta sauce & top with Parmesan cheese.
Serves 8 hungry adults that are looking through the glass door in the oven and a bunch of hungry kids.
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