Note: I have posted another Chicken Parmesan recipe HERE, if you prefer to bake yours.
There are some Sundays when I prepare dinner for my family that I can’t keep from thinking about my dear Grandmother. Nana Sarullo often cooked Chicken Parmigiana. As with ALMOST EVERY MEAL, she would also cook a hefty serving of spaghetti.
Here I am sitting next to Nana in 1963. We are about to dine on Christmas Dinner. Notice the rare snow on the ground in Greenville, Mississippi!
Nana’s Chicken Parmigiana was always served with a generous sprinkling of fresh lemon juice, as you would do for fish.
When I cook pasta dishes, I usually make half with marinara sauce and half with just butter and seasoning and Parmigiana cheese. Most of the “third-gen” like the butter version, as in the photo.
Ingredients
- 5 Pounds – Fresh (not ever frozen) Skinless, Boneless Chicken Breasts
- 5 Each – Large Eggs
- 1.5 Cups – All Purpose Flour
- 2 Cups – Italian Breadcrumbs
- 2 Teaspoon – Salt
- 2 Tablespoons – Italian Seasoning – such as THIS ONE
- Vegetable Oil
- 1 Each – Lemon
- 1 Each – Large zip-lock bag, 1 Gallon Size
Preparation
- Cut chicken breasts into 1/2″ thick “mini-steaks”.
- Mix eggs in mixing bowl in preparation for dipping.
- Coat chicken breast slices in egg mixture
- Combine dry ingredients (flour, Italian breadcrumbs, salt and Italian Seasoning) in the zip-lock bag.
- Place about a dozen chicken pieces at a time in the bag and S-H-A-K-E!
- Prepare skillet with between 1/8″ and 1/4″ of vegetable oil. Heat to medium-high and begin to fry. When skillet is empty, add small quantities of oil to replenish the oil. See short frying VIDEO.
- Place chicken on paper towels to drain and cool before serving.
- Add lemon and Parmesan cheese to serve.
Not sure about how hot to heat the oil, watch this short video.
Serve with pasta (like Nana did) and a salad. Simple and tasty Sunday Dinner.
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