This is one of my favourite meals to make. It is a bit time consuming and labour intensive, so it’s not one that I make often. When I do make it, however, it is always a big hit.
I always start by making a tomato sauce. Using fresh tomatoes is ideal, but if you don’t have any around, or its winter and they’re ridiculously expensive and have no taste, canned tomatoes work as well.
To start the sauce, I sauted a bit of chopped garlic in some butter.
I then added my tomatoes, a bit of water, seasoning (salt, pepper, oregano, basil) and a splash of red wine and left it on the stove to simmer.
Simmer this mixture until the tomatoes break down and everything starts to thicken up. If your sauce is too runny, you can add some tomato paste to thicken it up a little bit.
Next, I got things organized to get the chicken cutlets ready. I started by preparing my egg mixture. In a baking pan, I combined an egg, a splash of milk, salt, pepper, and some sour cream and whisked it all together.
Then I got the breadcrumb coating ready. In another baking pan I combined, bread crumbs (I like to use the “Italian Style” crumbs because they have some flavour), salt, pepper, parmesan cheese, and oregano.
The next thing to do is prep the chicken. I used boneless, skinless chicken breasts and pounded them into cutlets myself. I put one breast at a time into a large Ziploc bag and use a rolling pin to pound it out nice and thin.
Next I breaded the chicken. First I dipped it into the egg mixture, making sure that it was all coated.
Once the chicken was well coated in the egg mixture, I moved it to the breadcrumb mixture. I use a fork to make sure it is entirely coated in breadcrumbs.
Once the cutlets are breaded, I heated up a frying pan with a little bit of olive oil and a little bit of butter. I put the breaded chicken cutlet in and fried until nice a brown on one side, flipped it, and fried the other side.
As I was frying the chicken, I lined a 9×12 glass baking dish with a little bit of the tomato sauce that I made earlier.
As the cutlets were done frying, I placed them in the sauce-lined baking dish.
Once all the chicken cutlets were in the pan, I liberally poured tomato sauce on top of them.
I then put a layer of grated mozzarella cheese on top of the chicken breasts.
Then I put the baking dish in a 350 degree oven for about 20-30 minutes until it was heated through and the cheese was nice and bubbly.
I served my chicken parmesan with egg noodles (with butter and parmesan cheese on top) and green beans.
This meal was delicious. The chicken was so moist and juicy.
A little bit of work, but the deliciousness of the reward is completely worth it!