Sacrilegious: Chicken Parm
I have always had this thing against chicken parmesan.
I feel that melted mozzarella cheese & tomato sauce does not belong on top of veal or chicken, it is just not meant to be.
It's just me. I am a food snob. I consider it pizzeria food. My brother and husband always order this dish when in a red sauce joint. They love it. I always sneer when it comes to the table.
This is not a dish that is served in Italy, it is an American thing.
Well, I am an American, so I guess it would be ok to make this and get over myself.
Here goes.
I hate to admit that this was so simple and satisfying. I see why kids and boys (men) love this dish! I am now converted! I loved this! Comfort food at its best.
Stacey Snacks "Chicken Parm" (as we call it in NJ):
~ 1 package of boneless chicken breasts (don't use the thin ones)
~ flour
~ egg
~ panko or seasoned bread crumbs
~ 1/4 cup of parmesan cheese
~ salt & pepper
~ fresh mozzarella cheese
~ tomato sauce
~ pesto
Dip your chicken breasts in the FEB mixture (flour, eggs, breadcrumbs mixed w/ cheese). Fry in oil about 4 minutes on each side until they start to get golden in color.
In a casserole dish, lay some tomato sauce (jar of your favorite sauce is fine) on the bottom.
Lay breaded chicken breasts in casserole.
Spoon some tomato sauce over the breasts (sounds provocative!).
Top with fresh sliced mozzarella cheese (the stuff in water is best). I dab the tops with some pesto.
Bake in a 350 oven for about 30 minutes until sauce is bubbling.
Serve on pasta if you like!
This was really good. Don't tell anyone!
Comments
Yes, it's American, but I've learned to not be a snob about Italian-American classics. I believe that this has become a cuisine all its own and when it's well executed, it's just as delicious as anything more authentically Italian.
I don't buy jarred tomato sauce, but I didn't want to be a TOTAL snob and give a homemade marinara sauce recipe when this meal is so simple to begin with.....if you have a good jar sauce recommendation, I am all ears!
BUT, I did it a tad differently. I cut the chicken into chucks and then did the FEB to them. Then fried them up as you would the full breasts.
Then when someone would order I would put the chicken on the roll, cover with some of my homemade 'gravy' (I could not even use jarred sauce at the little league i am such a snob!) and cover with shredded mozzarella cheese...a HUGE hit...even got a write up in the Trenton newspaper one year!