chicken parm anybody?

My chicken parm has got to be made with breaded chicken - but, that's just MY personal preference

My first step is always the sauce - this way, it can simmer while you prep the other stuff.
In a small saucepan, heat 2 tblsp. extra virgin olive oil and some crushed garlic (according to your taste - I usually use 2 cloves).
Let it saute just a couple of minutes and then add one large can of crushed tomatoes (I usually puree the contents of the can before adding it, to ensure that it is smooth). Add Salt/Pepper to taste...you can also add some dried basil or oregano, if you wish. Let simmer for an hour or so. Remember to taste the sauce before you put it on the chicken. If it seems bitter, you can add one packet (or a teaspoon) of cane sugar.

I usually bread the chicken using an egg wash and seasoned Italian breadcrumbs. You can fry it in canola oil or bake it in the oven, if you prefer. As they are done, set them aside on paper towels to drain the excess oil.

Once the chicken is breaded, arrange the pieces in a single layer on a shallow baking pan or sheet. Top each cutlet with a few spoonfuls of sauce (be generous). Then sprinkle each with a little grated parmesan cheese and a handful of shredded mozzerella. Place in a 350 degree oven for a couple of minutes - until the cheese is melted and bubbling....don't overcook b/c the chicken will become dry.

I love to serve this with a huge tossed salad w/lots of fresh veggies and a crispy loaf of Italian bread!
Hope it turns out well!!

yummy claud - i am going to make this next week.

I like to bread them and fry the chicken in a pan for a 2 minutes on each side just to make them brown, then bake in the oven on 375 for about 25 - 30 minutes depending on how thick the cutlets are. After the frying I pat them with paper towels to remove some of the grease, then top with sauce. After about 20 minutes of baking then I top with the mozz & parm cheeses. And serve.

I always allow my meat to rest for 3-5 minutes before serving because it allows all the juices to settle and keeps the meat moist.

A nice addition to chicken parm is to add shrimp parm to the mixture....breading the same way as chicken parm but baking them in a separate pan.

And dont forget the Locatelli brand pecorino romano cheese - its the best!!!

Also - I like to use fresh basil if you have it, for the sauce.

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Posted by verdila

Also - I like to use fresh basil if you have it, for the sauce.

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Ah! Good addition!

I love chicken parm...yummy!!!!

One time I made a variation of the traditional chicken parm...I fried breaded chicken cutlets and instead of using sauce, I chopped up fresh tomatoes and put those on top of the chicken and then put on some shredded mozzarella...then baked them...it was so delicious!!!