The first step to make chicken parmigiana is the sauce. Chicken parmesan is served with a simple tomato sauce. To make it:
For quicker cooking (not to mention more surface area for yummy breading), use a meat mallet to pound chicken to about 1/4-inch between pieces of plastic wrap. The plastic wrap keeps any raw meat juices from getting on kitchen surfaces. Discard the plastic wrap as soon as you're finished to prevent cross-contamination.
Find two shallow bowls for your egg mixture and bread crumb mixture (Note: pie plates work well).
It's almost time to start cooking! The last step before adding your chicken to the skillet is to dip each piece first in the egg mixture, then into the crumb mixture to fully coat the chicken. Let excess crumbs fall back into your dish for the remaining breasts.
To cook your chicken Parmesan recipe:
Add the finishing touches to your easy chicken Parmesan recipe to make it look pretty enough to be pictured in a magazine:
Chicken Parmesan presentation tips:
For a baked chicken Parmesan recipe you only need to tweak the cooking method and cooking time. Make as directed above through Step 4 (dipping in egg mixture and bread crumb mixture), then:
Why bake chicken parmesan? It does take longer to bake chicken Parmesan than to cook it in a skillet, but it avoids extra fat from the oil or butter you put in the skillet, so calories and fat are a bit reduced using the baking method.