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gourmet, not your father’s, chicken parmesan recipe

July 6, 2009

Who doesn’t love chicken parm.?  It’s cheesy, tasty, and sorta home cooking.  Italian style.  Sadly, however, most versions I’ve had are pretty mediocre, bastardized versions created for speed and thriftiness over taste.  And that’s too bad.  Sure, this recipe isn’t the quickest in the world.  Nor is it something most people can whip up with what’s laying around the pantry.  However, what it lacks for in weeknight cooking appeal it certainly makes up for in taste.  Try this…please.  Thank you.


3 medium sized boneless, skinless chicken breasts

1.5 cups of tomato sauce.  Homemade is much preferred.  My recipe to be published.  One day.  Maybe.

12 ozs. GOOD, fresh mozzarella (simply called mutz in my neck of the woods and surprisingly more plentiful than pompous investment bankers in BMWs)

GOOD grated parmesan or pecorino romano cheese

1 large onion, diced

4 cloves finely minced garlic

2 TBS balsamic vinegar

1 TBS dried Italian seasoning.  Can also use dried oregano.

1 TBS hot pepper flakes.  The more the merrier.

2 cups plain breadcrumbs added to a large plate

2 beaten eggs

Extra virgin olive oil

Vegetable oil

Salt and pepper to taste

Half a cup of ricotta cheese

Fresh basil

Directions, secret ingredient:

Add the onion and 2 TBS extra virgin olive oil to a skillet over medium low heat.  Add salt to taste and the pepper flakes.  Cook for 10 good minutes, occasionally mixing,  or until caramelization (the onions start to get brown ) starts.

Mix in the balsamic vinegar, garlic, and dried Italian seasoning and cook for 10 more minutes.  Remove and set aside.

Secret ingredient -a must for my chicken parm.

Secret ingredient -a must for my chicken parm.

Directions, everything else:

Butterfly (cut in half so half as thick) the chicken breasts.  I also like to tenderize the chicken with a meat tenderizer hammer thing, but this isn’t necessary.  Be sure to season each piece w. salt and pepper.

Coat the chicken in the beaten egg and then cover each piece with the breadcrumbs (breaded chicken, we’re after).

Still sorta naked

Still sorta naked

Heat a skillet over high heat and add 2 TBS each extra virgin olive oil and vegetable oil.  When just about smoking, add the chicken and flip over when brown –about 1.5 minutes.  The goal here is NOT to entirely cook the chicken but rather to brown the breadcrumbs.

Add the chicken to an oven safe dish (if looking to avoid cleaning use an aluminum lasagna tray) that’s been coated on the bottom w. some tomato sauce.

But wait.  There's more.

But wait. There's more.

To each chicken piece, in this order:

Spread 1.5-2 TBS of ricotta

Spread the secret ingredient (er, onion mixture)

But wait...I'm still not done.

But wait...I'm still not done.

Sprinkle some parmesan/pecorino romano.  I use a lot.

Add freshly cut basil

Yea yea yea....

Yea yea yea....

Douse on the tomato sauce

Top with the fresh mutz.

Place the tray in a 325 degree oven for 10-15 minutes or until fully cooked.

Bump the heat to 500 (or use your broiler) to nicely brown the cheese.

Money back guarantee -it's worth the hassel.

Money back guarantee -it's worth the hassle.

And there you have gourmet chicken parmesan.  Eat.

Serve with:

Garlic bread, pasta with olive oil and cheese, and muscle milk.

My famous chicken parmesan

My famous chicken parmesan

Baked Chicken Parmesan on Foodista

6 Comments leave one →
  1. July 6, 2009 10:54 pm

    Wow this is a great recipie. Great step by step also! I love the addition of the ricotta and your own twist that you added! Nice writing also!

  2. mark permalink
    July 7, 2009 9:20 am

    ha! muscle milk

  3. Michele permalink
    July 8, 2009 11:02 pm

    can’t wait to try it; will probably go for eggplant, though.

  4. Michele permalink
    July 12, 2009 8:18 pm

    We did try this with eggplant, and it was delicious. the “secret” ingredient and ricotta make it special. Will definitely make it again.

  5. July 14, 2009 11:30 am

    That is delicious Eric! I found you through the foodieblogroll and your blog looks great. I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set to go, Thanks!

  6. mark permalink
    July 16, 2009 2:45 pm

    This was REAL good. well done sir

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