Grandma Style Chicken Parmigiana
My Grandma Style Chicken Parmigiana is a family pleaser.
I love this recipe and I post it every so often because I want to be sure everyone, including my new friends, gets my recipe. It’s the best chicken parmigiana recipe you will ever make, outside of your Grandmother’s
- 2-pounds of pounded thin chicken cutlets
- 2-cups flour
- 2-cups of breadcrumbs
- 1/2-cup parsley minced
- 1/2-cup grated pecorino romano cheese
- vegetable oil for frying
- 1-lb of freshly shredded mozzarella
- 28-oz of tomato sauce preferably homemade
Set up a dredging and breading station with each of the following in large bowl
- 2-cups flour
- 2-cups of breadcrumbs seasoned with 1/2 cup minced fresh parsley,
- 1/4 cup grated romano cheese,
- 1-tsp salt and 1/2-tsp black pepper
- 4-eggs whisked
Directions for Frying the Chicken:
- Dip the chicken in the flour and shake off all the loose flour, then dip the chicken in the egg and allow the excess egg to drip off then coat with the breadcrumbs.
- Place the breaded cutlets on a plate and let them sit in the fridge for 30 minutes. This will make the beading stick
- Take your skillet and heat 1/2″ of vegetable oil. You will want to shallow fry these and add oil as needed
- Place a couple cutlets in the hot oil and don’t touch them for 2 minutes, flip and fry the other side for 2 minutes.
- Remove and place on a paper towel-lined plate.
Directions for making my “Grandma Style” Chicken Parmigiana:
- Spoon a layer of sauce in a 9×12 baking dish
- Place a layer of chicken in the baking dish
- Top with some sauce a sprinkle of Romano and some mozzarella
- Add another layer of chicken and top with Romano, sauce, and mozzarella
- Continue until all the chicken is used and top with the balance of the sauce, Romano, and mozzarella
- Cover loosely with tin foil and place in a preheated 350-degree oven for 30 minutes
- Remove foil and continue to bake for 15-30 minutes or until the sides are bubbling and cheese is melted
- Remove from the oven and let rest for 10 minutes before serving
- Cut and serve the same way you would with a lasagna
I love this recipe and once you make it so will you!