Chicken Parmesan

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.

Getting the garlic going

Getting the garlic going

 

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.

Getting the tomatoes going

Getting the tomatoes going

 

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.

photo 3

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.

Egg mixture

Egg mixture

 

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.

Breadcrumb mixture

Breadcrumb mixture

 

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.

Pounding out the chicken

Pounding out the chicken

 

Next I breaded the chicken.  First I dipped it into the egg mixture, making sure that it was all coated.

Dipping into the egg mixture

Dipping into the egg mixture

 

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.

Coating the chicken with breadcrumbs

Coating the chicken with 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.

Frying the chicken cutlets

Frying the chicken cutlets

 

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.

Lining the baking dish with tomato sauce

Lining the baking dish with tomato sauce

 

As the cutlets were done frying, I placed them in the sauce-lined baking dish.

photo 5

photo 1(2)

Once all the chicken cutlets were in the pan, I liberally poured tomato sauce on top of them.

photo 2(4)

I then put a layer of grated mozzarella cheese on top of the chicken breasts.

Adding the cheese on top

Adding the cheese on top

 

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.

photo 5(2)

This meal was delicious.  The chicken was so moist and juicy.

Cross section of the chicken parmesan

Cross section of the chicken parmesan

 

A little bit of work, but the deliciousness of the reward is completely worth it!

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