HAPPY NEW YEAR!!!!! Who is ready to start the year off right with some LOW FAT cooking? Just kidding …hehe…You know me better than that 🙂 Our last meal of 2013 was a family favorite, Chicken Parmesan! To be honest, I have made Chicken Parmesan about 20 different ways, and never one time had a recipe for it that I didn’t LOVE, but this is our favorite recipe now and it is DE-LICIOUS!
- 3 Chicken Breast, halved through the middle into 6 thin cutlets to allow for more even cooking time and a better breading/chicken ratio.
- 2 TBSP unsalted butter
- 3 cloves of garlic, finely chopped and smashed with 1/2 tsp Kosher salt to make a paste
- 2 Eggs
- 2 TBSP Heavy Cream or whole milk
- 1 cup Italian Bread Crumbs
- 1/2 cup Kraft Parmesan Cheese
- Vegetable oil for frying
- Marinara Sauce (Recipe below or your favorite store brand!)
- Mozzerella, sliced
- Shredded Parmesan
- Parsley for garnish
Trim and halve Chicken Breast through the middle, making 6 Chicken Cutlets. This is to allow for more even cooking time and a better breading/chicken ratio. (Because lets be honest, the crispy breading is the best part) Melt butter in a small sauce pan over medium heat. Add the minced garlic and saute for 1 minute, stirring constantly. Scrape butter/garlic mixture into a small casserole dish. Allow to cool for about 2 minutes, so it doesn't scramble the eggs. After cooling, add the Heavy Cream and Eggs to the butter mixture. Whisk and set aside. In a second small casserole dish, add the Bread Crumbs and Kraft Parmesan Cheese. Stir to combine. Next, dip the chicken cutlets into the Butter/Egg/Cream wash then coat them in the Breadcrumb mixture.
Coat the bottom of a large frying pan with about 1/4 inch Vegetable oil over medium/high heat. After oil is hot, add the chicken breast and brown on each side. After you have browned them, let them drain on a paper towel for a couple of minutes. Put a small layer of your marinara sauce on the bottom of a 13x9 pan and then top with the chicken breasts. Top each Chicken Breast with a little bit of Marinara in the middle, then a slice of Mozzarella cheese and a sprinkle of Shredded Parmesan cheese. (Save half of the marinara to toss with your noodles!) Bake at 350 degrees for 30 minutes or until bubbly and the cheese is melted. I usually broil the top for 1 minute because I like the cheese to brown just a little bit, but you have to watch it CLOSELY! Top with fresh parsley & serve with spaghetti and remaining marinara