Chicken Parm Ala Karen

We love chicken parm so when Karen recently posted the recipe for Crispy Chicken Parmesan on her “Back Road Journal” blog, it moved to the top of the “try soon” list.  I pretty well followed her ingredients list but made a minor revision to the cooking method.  For the original recipe and great pics, please click on the link above.

Chicken Parm – Adapted a little from Back Road Journal

Ingredients:

4 chicken breast cutlets , 4-6 oz.

salt, pepper, garlic powder, and onion powder, to taste

flour for dusting

2 eggs, whisked with 1 Tbsp. water, in a large dish

1/2 c. panko breadcrumbs, more or less, depending on size of cutlets

1/2 c. Italian seasoned breadcrumbs, more or less, depending on size of cutlets

1/2 c. grated Parmesan cheese, more or less, depending on size of cutlets

peanut or vegetable oil for pan frying

2 c. marinara sauce, we used jarred sauce

3/4 c. shredded low moisture mozzarella cheese

3/4 c. shredded provolone cheese

fresh basil, optional

Instructions:

Trim and Jaccard the chicken cutlets, getting them to an even thickness.

Pat the cutlets dry. Sprinkle both sides generously with salt, pepper, garlic powder and onion powder then dust lightly with flour.

Mix the breadcrumbs with the parmesan cheese in a shallow dish.

Beat eggs with 1 tablespoon of water in another shallow dish.

Dip each cutlet in the beaten egg, let the excess run off. Place in the bread crumbs, pressing to adhere the breadcrumbs to the cutlets in an even layer.

Heat 1/2 inch of oil in a large skillet over medium heat.

When the oil is hot, add the chicken, in batches if necessary. Cook until browned and crispy and cooked through, about 3 – 5 minutes per side, depending on the thickness of the cutlets.

At this point, I departed from Karen's instructions by adding the cheese right after flipping and putting a lid on the skillet to melt the cheese.

Drain on paper towels then transfer the cutlets to a foil lined rimmed baking sheet.

Combine mozzarella and provolone then sprinkle the cheese mixture over the cutlets, leaving some of the edges not covered. Broil the cutlets about 4 to 5 inches away from the heat source until the cheese is melted and just starts to brown in spots. It should take no more than a minute or two, watch so they don’t burn.

Transfer the cutlets to serving plates, top each cutlet with a little sauce. 

To eat less carbs, we opted to side with salad rather than pasta.

The Verdict:

We all thought it was delicious and it will be the go-to recipe going forward, plus the chicken could be cut with a fork and melting the cheese in the pan worked well.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

02/06/23 meal date