Chicken Parmesan

Some nights, I just want a little taste of Italy at home. Of course, someone's Italian grandmother would definitely scold me for using store bought sauce. She'd probably also tell me that this isn't REALLY an authentic Italian dish. 

In any case, this Chicken Parmesan feature crispy chicken, some marinara, and gooey melted cheese. That enough to fulfill any craving I have for an Italian inspired comfort dish.

Chicken Parmesan

1/2 cup flour

2 1/2 tsp Cajun seasoning, divided

1 tsp black pepper

1 1/2 tsp garlic powder, divided

1/2 tsp paprika

1/4 tsp cayenne pepper

3 eggs, beaten

2 1/2 cups panko breadcrumbs

1/2 cup Parmesan cheese, grated

2 tsp Italian seasoning

3 large boneless skinless chicken breasts, trimmed and sliced in half lengthwise

1 cup vegetable oil, for frying

2 cups marinara or spaghetti sauce, store bought is fine but homemade is best

2 1/2 cups mozzarella cheese, shredded

1 tbsp fresh parsley, chopped

Preheat oven to 400°F. In a plastic storage bag, combine the flour, 1 tsp Cajun seasoning, black pepper, 1/2 tsp garlic powder, paprika, and cayenne by sealing the bag and shaking it. Pour the flour mixture into a shallow bowl. Set aside. In a small bowl, whisk together the eggs and the remaining garlic powder. Set aside. In another plastic storage bag, combine the panko, Parmesan cheese, and Italian seasoning. Pour the panko mixture into a shallow bowl. Set aside. 

Cover the chicken cutlets with plastic wrap. Using a meat mallet, pound the chicken until it is about 1/2" thick. Use a paper towels to pat the chicken dry. Place the chicken onto a large plate and season both sides of the chicken with the remaining Cajun seasoning. Set aside. 

Dredge a chicken cutlet in the flour mixture, shaking off the excess flour. Next, dip the chicken in the egg mixture. Drain off the excess egg. Next, coat the chicken with the panko mixture, pressing the breadcrumbs into the chicken to ensure it adheres well. Set the breaded chicken cutlets onto a clean plate. Repeat these steps for each piece of chicken until all of the cutlets are breaded. Set aside. 

In a large deep skillet, heat the oil over medium high. Once the oil is glistening, add the chicken to the hot oil. Do this in batches. Do not overcrowd the skillet. I usually fry two pieces at a time. Fry the cutlets for about 3 minutes on each side or until golden brown. Feel free to adjust the heat, if needed. 

When the chicken is golden brown, remove them from the heat and place them on a wire cooling rack over a baking sheet. Repeat these steps until all of the chicken has been browned.

 Leaving the chicken on the wire rack, spoon some of the marinara sauce over each fried cutlet and top with mozzarella cheese and parsley. Place the chicken into the oven and bake for about 10 minutes. The cheese should be melty and bubbly. If you want the cheese a little more brown, on the top you can put the oven on broil for about 1-2 minutes. Watch it closely so it doesn't burn. Remove from the oven and serve warm. I typically serve this with spaghetti, a simple salad, and some variation of garlic bread like Garlic Pull Apart Rolls.

NOTES:

It is very important to watch the temperature of the oil to ensure crispy chicken. Adjust it as needed. If it isn't hot enough, you will end up with soggy chicken. If it is too hot, you'll end up with burnt breading and raw chicken.

Be sure the chicken reaches an internal temperature of 165°F before serving. I always check it before turning the oven to broil. If it hasn't reach that temperature yet, I leave it in the oven for a little longer. 

Leftover chicken parmesan makes a great sandwich! 😉

ENJOY!

~ Asha Cole