I was recently perusing food blogs when I came across this classic recipe from Eat Live Run. H loves chicken parm so I booked-marked the page and tucked the idea into the back of my mind. One nice thing about cooking, rather than baking, is the freedom to choose your own adventure. Sure, you might want to follow the big picture, but smaller details have room personal touches. Lately I’ve also been into using what we have, rather than racking up $50 grocery bills to buy obscure ingredients with no practical use. So I took the original plan and turned it in this one by shopping in my cabinets and buying only what we needed (the chicken):
4 chicken breast halves, pounded thin
1/2 cup flour
1/4 cup milk
1 cup shredded mozzarella
2 ounces pepperoni (I used turkey)
1/4 cup freshly grated parmesan cheese
1 large jar marinara sauce
canola vegetable oil
salt and pepper to taste
Preheat your oven to 450 degrees.
In a shallow dish or pie plate, combine the eggs and milk. In another dish, pour the
panko breadcrumbs and in one more, spread the flour (you should have three shallow dishes all lined up).
Season the chicken with salt and pepper and working with one breast at a time, dunk in the eggs/milk, then the
panko breadcrumbs and finally the flour. Repeat until all chicken breast halves have been battered.
canola vegetable oil in a large skillet over medium heat. Add the chicken breasts and lightly fry until golden on each side and cooked through. Drain the chicken on paper towels and then lay in a greased casserole dish. Cover with tomato sauce, Parmesan and mozzarella. Finally , lay the pepperoni slices on top.
Bake for 15 minutes. Serve with spaghetti or whatever pasta you have on hand.
I can sometimes make a mess.
This dish is great when you don’t have a lot of time. Place the chicken into the oven and chop your salad while the cheese melts. Add a nice glass of wine and you’re set. Sure to be a pleaser. Salud!