The Sicilian hostess from that new burger place is coming over. You’re wearing your nicest buttondown shirt (first 5 buttons open). You’ve got the Sopranos on the TV. Frank Sinatra kicking on the Spotify. But this girl is expecting an expert level Italian dish, so if you want any chance of experiencing a Slippery Billy Goat (watch video for reference), you’ve gotta pull it together and come up with an Italian dish you know is going to hit. The chicken parm. It’s a staple on every Italian menu, the fall back, the failsafe. The one dish that always satisfies, no matter who you are. You look to the TV just as Tony says “those you give respect, get respect”. So respect the Chicken Parm (insert Italian hand emoji).
The Best Chicken Parmigiana Recipe:
Ingredients…
Olive Oil
Chicken Breast Cutlets
Red Sauce
Bread Crumbs
Eggs
Mozzarella
Seasoning
In another bowl, place your bread crumbs and seasoning (salt, pepper, garlic powder, oregano, dried basil).Dip the cutlets into the egg mixture, then the bread crumbs.
PRO TIP: Use one hand for the egg, and the other hand for the bread crumbs. One hand for dry, one for wet. So you make less of a mess.In a shallow pan, pour in the olive oil about a quarter inch up the sides and let it get hot, but not too hot. Wet your fingers and splash the oil, if it’s big bubbles, big sizzle and the oil is splashing, it’s too hot. You should see a few small bubbles, no sizzling.
Make sure the oil is hot FIRST, before placing the cutlets in, or else you’ll have soggy dense cutlets and no one wants that.A few minutes on each side, get it a nice deep brown, but not burnt.
Bake on 350 degrees for a few minutes until the cheese melts and spreads over the top. Right as it starts to burn, take them out, they’re done.
