Chicken Parmesan

Cut each chicken breast into two to three slices, lengthwise, depending on the size of the breast. The easiest way to do this is to securely hold down the breast with your whole hand. Use a VERY sharp knife to slice through the entire breast, about 1/3 up from the bottom. This is one of those things that just takes practice. You might want to start with just cutting each chicken breast into two pieces, until you get a feel for it.

Set up your assembly line to make the cutlets, as we call them. I like to use cake pans, as they are the perfect size. But you can use any shallow bowls (you need two). In bowl one, whisk together your two eggs, milk and salt and pepper. In bowl two, place your bread crumbs.

In a large skillet, over medium to medium high, heat enough canola oil (or vegetable oil) to cover the bottom of the pan and come up just slightly on the side. Add a couple swirls of olive oil. You are just pan frying these chicken cutlets, not deep frying. You can always add more oil later if you need it. You will know your oil is ready when you place the end of a wooden spoon into the oil, and there are little bubbles all around it.

Dip each cutlet first into the egg mixture, coating both sides well.
Then dip the cutlets directly into the bread crumbs, using a fork or spoon to pat the crumbs down onto the cutlet on both sides.

Place cutlets into the hot oil and cook for about three minutes on each side. These are pretty thin, so they cook fast. When they are done, remove them from the oil and drain the cutlets on a brown paper bag. It will absorb any extra oil. Sprinkle salt right over the cutlets while they are hot.

Continue with remaining cutlets, until they are all breaded and fried. Now these cutlets can be used for just about anything, and they taste great in a sandwich too, so make extra. My Dad always jokes that these cutlets are the reason he married my mom. My Nana and my great Italian aunts make cutlets this very same way.

Heat your tomato sauce in a pan, just until warmed through.

Preheat oven to 350 degrees F. Spread a thin layer of tomato sauce over your pan. I use a pretty large pan – 10×15 – when making this for my family. You can also use two smaller pans. Place your cutlets in the pan, over the sauce, fitting them so they are in a single layer. Cover the cutlets with more tomato sauce, make sure you spoon a little sauce in the corners and edges of the pan. Sprinkle the cheeses over the top.

Bake at 350 degrees F for about 30 minutes, until top is browned and bubbling. I like to cover with foil for 20 minutes, and then bake uncovered for the last 10 minutes. If your cheese isn’t browned enough, you can turn on the broiler in your oven for just 1-2 minutes. Let cool for about five minutes before serving.