Chicken Parmesan

Chicken Parmesan is one of those comforting meals that when it's done right... it's amazing.  We are using a recipe from Ree Drumond in her Come and Get It cookbook on page 158.  We followed the idea pretty close.  I soooooooo wish my pictures did this meal justice.  It was really good and my husband cooked the chicken perfectly where it was still tender and juicy on the inside with the crispy panko crust.  

Let's Get Crafty!

Preheat the oven to 425

4 boneless chicken breasts, sliced down the middle to make two thinner breasts and pounded out to tenderize until equal thickness so it will cook evenly.  (We did extra so some could be frozen to put on salads taken to work - if we were just doing the meal then 2 chicken breasts would have been great.)  

Get your dredge station ready:

#1

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon black pepper

#2

2 eggs

1/4 cup milk (Recipe calls for whole milk. We used the 2% we keep on hand and it was great.)

#3

1 cup panko breadcrumbs

1/2 cup finely grated Parmesan cheese

Start with station #1 working you way to station #3.  There are people that suggest the dry hand / wet hand approach to keep your fingers from getting all messy.  I generally wash my hands a couple times instead of that.  

In a large pan you'll melt 1 tablespoon of butter and add in 1 tablespoon of EVOO.  Warm it up and then add in the first round of chicken.  Ree's recipe calls for 2-3 minutes per side.  Seems like we were close to 5 minutes per side.  She was using chicken tenders though and we are using chicken breasts.

Once the chicken was cooked we put in in the oven on top of some marinara sauce with Parmesan cheese mixed in with some fresh mozzarella cheese on top for maybe 10 minutes until the cheese melted and the marinara sauce was nice and bubbly.

Thanks for stopping by!  I hope you have a great day!