I LOVE Italian food. Chicken parm is one of my favourites and not that difficult to make.
4 Boneless Chicken Breasts
1 cup Flour
½ cup Milk
Seasoned Bread Crumbs
3 tbsp Olive Oil
½ cup Shredded Cheese Blend (Mozza, Provolone, Romano, Asiago)
4 cups of your favourite tomato sauce
1 package of spaghetti (or any other type of pasta you would like)
Pre-heat the oven at 400°F. Start boiling the water for your pasta, make sure to add salt to you water.
You will need 3 shallow bowls. In the first bowl, add the flour. in the second bowl, whisk together the egg and milk. In the third bowl, place bread crumbs. The easiest way is to create an assembly line, and place your bowls next to each other on the counter.
Pound the chicken breast to a ½ inch thickness and season with salt and pepper. Heat some olive oil in a large skillet over medium-heat. One at a time, dredge the chicken breast in the flour, then dip it in the egg mixture and then in bread crumbs, ensuring the whole chicken breast is coated. Place it in the pan. Do this for all the chicken breasts. Do not over-crowd the pan. If you run out of room, do separate batches.
Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Pour your favorite tomato sauce over all the chicken and cover each cutlet with your cheese mixture and Parmesan. Bake for 15 minutes, or until bubbly.
Meanwhile, cook the pasta until it reaches your desired doneness. Warm the remaining tomato sauce or you can make an alfredo. Serve your chicken parm with your pasta. Don’t forget the garlic bread and a side salad!