This is not by any means a traditional Chicken Parmesan as we are familiar with it in North America.
The Parmesan dishes I have had in restaurants are usually coated (actually drowning) in Tomato Sauce and served over a bed of Pasta. Always tasty, but usually more than I can eat and with more cheese and salt then I should have had.
I create a simpler version for myself and husband to eat at home. It's very easy to create and you can mix up the ingredients to suit your tastes.
Lets start with the basics, you can adjust as you wish.
One large Chicken Breast can give you 3 to 4 portions for this meal.
Total Prep and Cooking time is under 40 minutes.
We will be breading the Breasts. You will need the following for a breading.1/4 AP Flour (Whole Wheat works too) to coat the chicken
1 Egg whith 1 TBSP cold water - Whisked
1 Cup of Bread Crumbs
Add 1/4 TSP of each Oregano, Basil, Garlic Powder, Salt to both the Flour and Bread Crumbs.
The rest of the Ingredients are:
1 Chicken Breast2 Diced Roma Tomato or 1 Regular Tomato
1 TBSP Grated Parmesan Cheese (low sodium is best)
1/2 TSP Basil to finish
If you are unfamiliar with trimming, using a mallet and Breading Chicken Breasts, I have a link to a video I made. You can have a look at the process if needed.
Video Link HereYou will finish the dish in the oven. Pre-heat to 300 F.
Cut your Chicken Breast into 3 or 4 portions.
Remove the tenders and evenly divide the Breast into 2 or 3 portions.
Use a mallet to ensure the the cuts of chicken breast and the tender are of the same thickness. Approximately 1/4" each. This ensures they cook evenly as well as quickly.
Gently press the meat, use a little force but not too much, you want the meat to remain intact, not crush it.
Coat the chicken cutlets in flour first, Egg Second and finally Bread Crumbs.
Heat Olive Oil on a Medium High Heat. It's ready to cook with once it starts to bubble slightly.
Fry the first side for approximatley 2 to 3 minutes or until golden brown. Make sure you get an even coating of Oil on the Bread crumbs for colour.
Reduce heat to Medium, turn the cutlets to the unfinished side and let cook for 5 to 7 minutes longer, or until a golden brown as well.Add Diced Tomato, Basil and a sprinkle of freshly grated Parmesan
Finish in the oven, uncovered for 15 more minutes.
It's all done. Very simple to make and exceptionally fresh to eat.
Serve with a Spinach Salad, or if you wish, your preference of a side salad.
You can make this into an incredibly decadent dish by serving it on top of a plate of Spaghetti and spooning warm Tomato Sauce over it. We have had it both ways. In the Spring and Summer when I'm less inclined to make comfort food, this is a great way to serve it up.
Please enjoy!
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