Chicken Parmesan

Chicken Parmesan 

Personalize this by using the number of chicken breasts or cutlets you need. If your breast size is big enough, cut in half horizontally. For my family of 5, I use 8 or 9 pieces.

8-10 chicken cutlets

flour

2 eggs

1 to 1 1/2 cups parmesan cheese

mozzarella shredded or sliced fresh

Panko breadcrumbs

Oregano, Garlic, Basil, Thyme all dry, about 1 tsp each

olive oil for frying

salt and pepper to taste

Using a mallet, rolling pin, what have you, flatten your cutlets without tearing them to pieces…yes, this is possible. This isn’t where you want to take out any angry aggression you have built up. Try a boxing class, or even a psychiatrist.

Mix the flour and 1 tsp seasonings, mix breadcrumbs with parmesan

Once you have flattened your chicken, drag through flour on both sides. Shake off excess. Next the egg wash, then through the breadcrumbs. Lay aside as your oil comes to temp on about medium heat.

When your pan is ready, lay each cutlet in the pan, sizzle sizzle pop, turn after 2 minutes, sooner if the heat is higher. You’re looking for a nice golden brown color, we’re not cooking the chicken completely here. You’re just setting the coating, so cook until it looks delicious.

Make tomato sauce or use your favorite pre-made sauce. I really like Emeril Marinara in a jar. Put a  layer of sauce on the bottom of a freezer safe tray. Line your chicken into the pan. I usually make sure the bottom of each cutlet is in the sauce and can usually get about 8 pieces into the pan. Lay a spoonful of sauce over the top of the chicken. I don’t like them covered. Then goes on the tasty mozzarella if you have any left. I usually eat more than I cook with, it seems.

Looks tasty and beautiful. Let cool, completely. Cover with lid, if you have one. Then wrap tightly in cling wrap. Wrap again in tight layer of foil or freezer paper. Label and it’s ready for freezer hibernation.

To serve simply thaw overnight in the fridge, or go straight from freezer to oven set at 350 for about 45-60 minutes. Serve over Angel hair pasta with garlic bread. So so good.