“One will master the skill of the three station breading system with this recipe for chicken parmigiana. It is a very versatile technique that is used to bread pretty much anything. You can go traditional and serve with spaghetti or just eat the chicken as is. With leftovers I recommend putting the chicken on a sandwich for a quick lunch.
This recipe serves four.” – Joe
- 2 chicken breast – cut in half horizontally
- 1 cup flour seasoned with salt and pepper
- 3 eggs – whisked
- 2 cups of panko breadcrumb
- 1 onion medium – diced
- 1 garlic clove – sliced
- 1 jar organic tomato sauce
- 4 slices fresh mozzarella
- 1/2 cup freshly grated Parmesan
- Gather two plates and a bowl. Place the seasoned flour on one plate and the bread crumbs on the other. Whisk the three eggs in the bowl.
- Cut the chicken in half. Cutting it in half helps with the cooking time and helps with the juiciness of your chicken. Season it with salt and pepper.
- At this point the breading station will be as follows: Dredge the chicken in flour and shake off the excess. Dip into the egg and shake off excess. Place into the bread crumbs and coat evenly. Repeat this with all the chicken.
- Heat a large sauté pan on the stove over medium high. Add two tablespoons of vegetable oil. Once the oil is hot, carefully place the chicken into the pan. Brown it on one side (for about five minutes). Once the chicken is brown, flip it over and brown on the other side (for about another five minutes). Take the chicken out of the pan and place on a paper towel. Repeat with all the chicken.
- Once all chicken is browned, add a tablespoon of olive oil to the hot pan. Add the onions and garlic. Sauté till translucent.
- Add in the pasta sauce. Once the sauce comes to a boil, add in your chicken. Top with the mozzarella and parmesan and cover with a lid. Put the oven on the broil setting.
- Cook the chicken in the sauce for ten minutes. Uncover the chicken and put the chicken under your broiler until the cheese is brown.