Snowed in for the weekend, freezing, hungry and what the hell I’m not going to the gym for a couple of days. Chicken Parmigiana time! You can try to upscale this dish as much as you want, but in the end chicken parmigiana is still chicken parmigiana. I prefer to trash this dish up as much as I can by using salty crappy store mozzarella while exploiting the use of a large sheet pan to caramelize the perfectly oozing cheese with tomato sauce. For as long as I can remember this particular dish has always been Italian comfort food. When preparing it I tend to play heavily into that.
- 2 pounds thinly pounded chicken cutlets
- 2 cups plain bread crumbs
- 1/2 tsp salt
- 5 grinds ground pepper
- 1 tsp garlic granules
- 3/4 cup grated parmigiana
- 2 large eggs beaten
- basic tomato sauce
- 1 large block Polly-O or Calabro whole milk Mozzarella (Yeah I know) cut thin
- olive oil
Pound out the chicken breasts until they are roughly 1/4 inch thick. Combine breadcrumbs, salt, pepper, garlic granules, 1/2 cup of parmigiana in a mixing bowl. In a separate mixing bowl beat 2 eggs. Working with one cutlet at a time coat with egg, transfer to the breadcrumb mix. Make sure breading is applied to each side pressing it firmly into the chicken. Shake off and transfer to a cutting board. Repeat this process for each.
Over medium-high heat add 1/8 of inch of olive oil into a large skillet. Before the oil is smoking add enough chicken to the pan as it will hold without overlapping. Fry each side until golden brown and transfer to a cooling rack.
Preheat oven to 375. Ladle enough sauce to coat the bottom of a large sheet pan. Place chicken on the sheet but leave enough room on the corners and in between pieces as to maximize cheese surface area. Spoon enough sauce on top of each to cover. Sprinkle with remaining grated parmigiana and then an even layer of mozzarella over the top.
Bake for 25 minutes on the middle rack. Allow this molten inferno of cheese to rest for ~10 minutes before eating.