6-8 Servings
3 large whole boneless, skinless chicken breasts (about 3 lbs. total), split and trimmed
2 cups milk (whole milk)
4 cups flour, sifted
6 large eggs, beaten
pinch of coarse salt
6 cups unseasoned dry breadcrumbs
½ cup extra-virgin olive oil
4 Tbsp. unsalted butter
2 cups Traditional Italian Tomato Sauce (recipe follows, warmed) **short-cut (don’t tell anyone, but if I’m too busy to make this I have found a very nice bottled sauce by Barillo that is just fine to use)
½ lb. fresh mozzarella cheese, thinly sliced (this is the real stuff that comes in balls, usually in the imported cheese section, make sure it has salt in it)
Using meat mallet, pound the chicken breasts between two sheets of plastic wrap until flat, about ¼ inch thickness. (this can be done 1-2 days ahead and keep in refrigerator in plastic wrap) Place the milk, flour, eggs, and breadcrumbs in separate shallow baking dishes. Season the eggs with a pinch of salt. Dip each breast in the following order; milk, flour (shake off excess), eggs, and bread crumbs (press down firmly while coating with bread crumbs).
In a large skillet, melt the butter with the olive oil over medium-high heat until sizzling. Arrange the chicken breasts in the pan without crowding, cooking in batches, if necessary. Reduce the heat, and cook the chicken until golden brown and the juices run clear when poked with a sharp fork, 3 to 5 minutes per side. Remove to a baking sheet lined with paper towels; pat off excess oil.
Place ½ cup of the warm tomato sauce in the bottom of a 9 x 13 baking dish. Add 3 of the cooked breasts to the baking dish; cover with ½ cup of the warm tomato sauce and half the sliced mozzarella. Repeat with the remaining chicken breasts and sauce, and top with mozzarella. Transfer to broiler, and broil until the cheese is melted and golden brown, about 5 minutes. Remove from broiler and serve immediately. This is the best chicken Parmesan of all time!
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