La Parmigiana di Pollo

There’s nothing more disappointing than going out to dinner and ordering an all around favorite, chicken parmigiana, and being let down with how it tastes. I love this dish, it’s in fact one of my favorites, but recently I’ve been disappointed with the quality that I’ve gotten when at restaurants.  Not only t hat, but David and I wanted to stop going out so much because it’s sooo expensive. So, this entrée disappointment only made me more determined to see if I could create meals that would be better than the restaurant quality, which would make staying in easier to do. Granted we’ve gone to restaurants in the area I could NEVER complain about because they were so wonderful, but they tend to be the more pricey establishments and we can’t always afford to roll that way. And that is how I ended up with this winner of a dinner.

Chicken Parmigiana

·        2 eggs

·        ¼ c milk

·        2 ¼ c breadcrumbs

·        1 tbsp flour

·        2 tsp garlic powder

·        1 tbsp parsley

·        4 tbsp oil

·        4 chicken breasts, pounded thin (approx. ½ ” thick)

·        Pasta sauce

·        Mozzarella cheese or any preferred type

1.     Beat eggs and then add the milk. In a separate bowl, mix the breadcrumbs, flour, garlic, and parsley.

2.     Heat oil in a pan over medium heat. Soak the chicken breasts in the egg/milk mixture, then dredge in the breadcrumb mix. I think it’s best to double bread these, so I would then soak it again (quickly) then dredge again in the breadcrumbs.

3.     Put in pan and brown it well, otherwise, the breading will stick to the pan and not the chicken breast.

4.     While the chickens are cooking in the pan, boil the pasta. Drain the pasta  when it’s al dente. Mix in the pasta sauce into the noodles, or you can reserve it to ladle just on top of the chicken.

When the chicken is done you can start assembling plates to serve. Put noodles/sauce on plate, and top with a piece of chicken. You can add some cheese on top of each breast for the last few minutes to melt. Serve and enjoy!