Chicken Parmesan makes for a delicious meal, and can be can be a relatively healthy option depending upon the method of preparation. However, making Chicken Parmesan may seem like a daunting task to some because there are numerous steps involved in the cooking process. The purpose of this instructable is to show you how to make Chicken Parmesan step-by-step, making it as easy as possible. Soon, you too can be enjoying a delicious meal while impressing your friends with your culinary prowess.
This process will take about 30 minutes from start to finish.
Basic knowledge of cooking measurements is required, as are a working stove-top and oven. Because we are working with raw chicken, basic sanitary practices should be observed. This includes disinfecting any surfaces that the chicken comes in contact with, as well as proper hand-washing.
These instructions yield about 4 servings.
Gather the necessary ingredients and tools
2 chicken breasts, trimmed of excess fat.
1 cup Italian bread crumbs
1/3 cup grated Parmesan
¼ tsp season salt
1/8 tsp pepper
1 cup milk
½ cup fresh Parmesan
1 16 oz box of spaghetti noodles
1 15oz can of tomato sauce
1 14.5 oz can of Italian diced tomatoes.
2 packets of spaghetti sauce seasoning (McCormick is a good choice.)
1 medium sized pot
1 large pot
1 Frying pan
1 cookie sheet, lined with aluminum foil
2 medium bowls or round cake pans.
Alternatively, you could skip the sauce steps and substitute some type of premade sauce. While this particular method of making the sauce adds a few extra steps, it is a family favorite and produces an arguably superior end product.
Some items on this list may not be necessary depending upon individual circumstances, such as easy open cans negating the need for a can opener, or shredded fresh Parmesan negating the need for a grater, etc.
Use the can opener to open the tomato sauce and diced tomatoes, and place the contents into the medium sized pot.
Fill the tomato sauce can about 2/3 of the way with water, and add this to the tomato sauce.
Using a cooking spoon, stir the spaghetti seasoning into the tomato sauce.
Heat the sauce on low heat until the sauce begins to bubble, stirring periodically to prevent the sauce from scorching.
Fill the large pot about 2/3 of the way with water.
Lightly salt the water, and then heat it over medium-high heat.
While the sauce and water is heating, prepare the breading mixture by combining the breadcrumbs, Parmesan, seasoned salt and pepper in a small bowl or cake pan. Mix well.
The cake pan is useful because it provides a large flat surface that lends well to evenly coating the chicken breast.
In a separate bowl (or cake pan), combine the 2 eggs and the cup of milk, mixing them well.
Grate ½ cup of the fresh Parmesan cheese using the cheese grater, and set aside for later.
Place the cutting board on a sturdy flat surface.
Trim any excess fat from the chicken.
Cut the chicken breasts in half crosswise by placing one hand on the top of the chicken, and then carefully cutting into the side of the chicken. See image.
This is a dangerous step. Be sure you are aware of where your fingers are, and do not try holding the chicken by the sides.
Tenderize the chicken by using the spiked side of the meat mallet, hammering it with a little less force than one would use to drive a nail through wood.
Be sure you distribute your blows evenly across the chicken breast. If you hammer one spot too much, you risk tearing the chicken or beating it too thin. If this occurs, it will be harder to work with in the dipping and breading phase. You want the chicken to be about ¼ – ½ inch thick. See image.
Place the chicken into the dipping mixture, making sure to cover both sides of the chicken breast.
Remove the chicken breast from the dipping mixture and allow any excess liquid to drip off. Place the chicken breast into the breadcrumb bowl, and flip the chicken breast to ensure that all sides are covered evenly. See image.
Add a cup of olive oil to the skillet and heat it over medium high heat until the oil begins to shimmer. You know it is shimmering when you begin to see the wavy lines in the oil. See image.
Warning: Do not overheat the oil. Placing chicken into excessively hot oil may cause a violent reaction, resulting in splatter and potential burns. If the oil starts smoking, it is too hot. Turn off the stove, and allow it to sit and cool until it stops smoking. NEVER throw water into hot or burning oil!
Add the chicken to the frying pan and cook it on one side for about a minute, and then flip it over and cook the other side. The chicken will be done when it is a nice golden color. See image.
Remove the chicken and place it onto the foil lined cookie sheet.
Add a scoop of the sauce onto each of the chicken breasts.
Cover the chicken with a slice of provolone cheese, and sprinkle the freshly grated Parmesan on top. See image.
Place the baking sheet into the oven, and bake the chicken for 8 to 10 minutes, or until the cheese is melted and internal temperature is 165˚.
While the meat is baking, add the spaghetti noodles to the boiling water.
If the water isn’t yet boiling, you can speed up the process by covering the water with a lid. If your pot isn’t big enough for the noodles to be completely submerged, break the noodles in half while they are still in the box by grabbing the box by the ends and pushing the middle of the box into the counter’s edge until the noodles break. See image.
Cook the noodles for 7-8 minutes or until tender.
Pour the noodles and water into a strainer, and allow any excess water to drain out of the noodles.
Shaking the noodles while they are in the strainer can speed of the draining process.
Return the noodles to the large pot, and drizzle a little olive oil over the top of the noodles, mixing the noodles to distribute the oil.
This will help prevent the noodles from sticking together, and it will add good flavor to the noodles.
When the chicken and noodles are done, serve the chicken with noodles and sauce. You should now have a delicious plate of Chicken Parmesan and spaghetti with sauce. Enjoy your meal!