Episode 03: Sounds F’ing Delicious Chicken Parmesan
Ingredients
- 4 large boneless chicken breasts, pounded thin
- 1/2 cup of all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup plain bread crumbs (panko or GF will work)
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Pinch cayenne pepper
- 1/4 cup grated parmesan (mix of parm and romano are yummy too)
- 2 eggs
- 1 tablespoon milk
- 1 tablespoon fresh lemon juice
- 4 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon chopped garlic
- 1 24 oz jar Rao’s Marinara Sauce (or your favorite)
- 3 large fresh basil leaves, julienned (right before adding to sauce) plus more leaves for fresh garnish
- 1 teaspoon fresh parsley, finely chopped for garnish
- 1 ½ cups of freshly shredded mozzarella cheese
- 8 oz. log fresh buffalo mozzarella cheese, cut in 8 equal slices
- 1/2 cup grated parmesan cheese (or any parm/romano combo)
Recipe Directions
- Set up your assembly line with 3 shallow, wide bowls.
- Bowl 1: Mix the flour, salt, and pepper together well.
- Bowl 2: Whisk the eggs and milk together very well.
- Bowl 3: Combine the bread crumbs, parsley, basil, oregano, garlic powder, cayenne, and parmesan cheese.
- Press each chicken breast in the flour mixture, making sure to coat both sides and shake off excess.
- Gently dredge chicken in egg mixture, then lift up and let most drip off back into the bowl.
- Press chicken firmly down into the bread crumb mixture on both sides, shake gently, then place on a platter in rows.
Tip:
(Your hands will get coated and messy. You can wash them in between to avoid lumpy excess coating everywhere if you want)
- Over medium heat, spray non-stick skillet with non-stick cooking spray and then add oil.
- Once the skillet is hot, add chicken breasts and saute until golden brown, flip the chicken and lower the flame to medium-low. (You can spray a tiny bit more non-stick here as needed)
- Cook for 1 minute, shake the pan, then add lemon juice, butter and chopped garlic along the sides of the chicken.
- Shake the pan again.
- Cook until chicken is golden on the bottom then pour marinara sauce around the chicken, spooning a tablespoon or so on top of chicken, and then shake pan gently..
- Sprinkle julienned basil and fresh parsley over the entire skillet.
- Sprinkle shredded mozzarella over the entire skillet.
- Place two slices of buffalo mozzarella on each chicken breast.
- Sprinkle 1/4 cup of parmesan cheese on top.
- Cover the skillet with a lid or foil and cook on low until sauce is bubbly, cheese melted and your head is about to explode from the aroma LOL. (about 3-5 minutes)
- When ready to serve… garnish with remaining parmesan, fresh parsley and basil.
- Keep warm covered in a 250℉ oven or serve immediately with spaghetti, steamed veggies or a salad.