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Chicken Parmesan
Jul 24th, 2006



Hot! Hot, hot, hot! This weekend we huddled in the shade with occasional mad dashes through the sprinklers and food was consumed either cold or in barbecue form. The oven was turned on only once in order to make sugar syrup which was hurriedly transformed into icecream. So it feels a bit odd to be posting about chicken parmesan - fried on the stovetop and then baked in the oven until the cheese is melty. But this was prepared and eaten last week, before global warming hit Seattle.

This is a pretty straight forward recipe for chicken parmesan, from Debra Ponzek's The Family Kitchen, which I've pimped here before. I don't know why this particular recipe jumped out and begged to be prepared while previous chicken parmesan recipes have not. Maybe it was that it fit so well with the homey family scene that Ponzek paints in her book. Standing there dipping chicken in flour, I suddenly felt the urge for a cute retro apron, and maybe a martini.

I really have no notes on the preparation, the times listed in the recipe were spot-on, even though I was worried about the thick chicken breasts getting cooked all the way through. Scatter on a handful of basil, slip on some pumps, pour a martini and you're good to go.


Chicken Parmesan

4 boneless, skinless chicken breast halves (5 to 6 ounces each)
Salt and freshly ground pepper
1 cup all-purpose flour
3 large eggs, lightly beaten
2 cups panko or seasoned dry bread crumbs
1 cup canola oil
1 1/2 cups tomato sauce, warmed
1 cup grated Provolone cheese
1/2 cup freshly grated Parmesan cheese


Preheat the oven to 350°F.

Season the chicken breasts on both sides with salt and pepper.

Put the flour in a shallow bowl or on a plate, put the beaten eggs in another bowl, and spread the bread crumbs in a third. Dip the chicken first in the flour to coat on both sides and then dip in the egg to coat. Last, dip the chicken in the bread crumbs to coat. As each chicken breast is coated, set it aside on a plate.

In a large saute pan, heat the oil over medium-high heat until the oil is very hot. Drop a few bread crumbs in the oil and if they sizzle, the oil is hot enough. Cook the chicken for 2 to 3 minutes on each side, or until golden brown. Lift from the pan with tongs or a wide spatula and transfer to a baking dish large enough to hold them in a single layer. Bake for 10 minutes, or until crispy and cooked through.

Take the pan from the oven and spoon the sauce over the chicken to cover. Sprinkle with the grated cheeses. Return to the oven and bake for 5 to 8 minutes longer, until the cheese melts and the sauce is hot. Serve hot.

-The Family Kitchen, Debra Ponzek
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Comments

yeah, pictures!!!!!

yeah, recipes!

yeah, kymm po.

on the photo topic, there was a one-page refference in this month's Food & Wine. http://www.foodandwine.com/articles/shoot-first-eat-later



-posted by adm on Jul 25th, 2006
Well your kids must like this recipe!! YUM. even my timmy would eat this. (I think)

-posted by Gabriella on Aug 15th, 2006
© 2006, Kimberly Cooperrider | kymmco@excite.com