Mike’s Favorite Chicken Parmesan

ByJulie

I’m a bit of a Food Network addict.  With the Cooking Channel out, I split my time a little more evenly, but I can’t stop.  I love the recipes and I have my favorite chefs.  

Hi Alton Brown!!  You’re super awesome and brilliant!!
 
One day, a long long time ago, I saw Emeril making Shrimp Parmigiana.  Yum!  I made the recipe for my dad and step-mom.  It was kind of a lot of work since I was still a new-ish cook, but it tasted great.

 

Chicken Parmesan 1
 
When Mike and I started dating I cooked for him a lot.  He lived with two bachelor type friends and they rarely cooked anything except boxed mac n cheese.  I knew I would score easy points with my food skills.  One day I made him Chicken Parmesan.  I used the same spice mix and method for the chicken as Emeril used for his shrimp.  Mike freaked.  He told his roommates all about dinner.  He had me make the chicken again the very next week.  This time I made enough for everyone to try it.  There were rave reviews all around.
 
I’m giving the recipe that won my man’s heart…and stomach.  Feel special. 
 
 
Chicken Parmesan 2.1
Essecnce from Emeril Lagasse

Mike's Favorite Chicken Parmesan

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 boneless, skinless chicken breasts, butterflied
  • ½ cup all-purpose flour
  • 1 egg
  • ½ cup milk
  • ¾ Panko bread crumbs
  • ¼ cup Parmesan cheese, fershly grated
  • 1 tablespoon salt, plus more for water
  • 2 tablespoons Essence, divided
  • ½ cup vegetable oil
  • 1 pound penne pasta
  • 1 jar of your favorite spaghetti sauce, divided
  • Fresh mozzarella cheese, cut into slices
  • Fresh basil, torn into pieces (optional)
Emeril's Essence:

Method
 

  • Mix Essence ingredients together in a small bowl; set aside. Store unused essence in an air tight container.
  • Bring a large pot, filled halfway with water, to a boil over high heat. Generously salt boiling water and add pasta. Reduce heat to medium-high and cook until al dente, stirring occasionally. When ready, drain pasta. Toss with all but 1 1/4 cups of pasta sauce and set aside.
  • Set up your dredging stations: Station 1 – On a plate: flour mixed with 1 tablespoon salt & 1 tablespoon Essence / Station 2 – In a bowl: egg and milk whisked together / Station 3 – On a plate: Panko bread crumbs, Parmesan, and 1 tablespoon Essence mixed together
  • Preheat oven to 350 degrees F.
  • Heat oil over medium heat in a cast iron skillet. Dredge one chicken breast in the flour, then in the egg mixture, and finally in the bread crumb mixture. Place carefully into hot oil. Repeat with other chicken breast.
  • Cook chicken for 4 to 5 minutes per side, until golden brown crust forms and chicken is cooked through.
  • In a 11″ x 8″ baking dish, add 1/2 cup of pasta sauce and roll it around the bottom of the dish to coat. Place chicken breasts on top of sauce in baking dish. Top with remaining pasta sauce. Layer chicken with mozzarella cheese, as much as you like. Place chicken into preheat oven and bake for 12 minutes.
  • Turn oven to broil. Cook chicken until cheese begins to bubble and get brown spots.
  • Remove chicken from oven and plate over pasta. Top with torn basil leaves.

Tried this recipe?

If you made this recipe, leave a comment and star rating to let others know how it turned out.
 
 
I highly recommend and big loaf of french bread to snack on while you cook and serve along with dinner.  So GOOD!!
Or you can make Homemade Garlic Knots like the ones above.
Chicken Parmesan

I’m Julie, the creator of White Lights on Wednesday, where I share simple, reliable comfort food and retro recipes. From easy desserts to party-ready appetizers, these are recipes you’ll come back to again and again.

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17 Comments

  1. I think I just gained 4 pounds staring at this oh my gosh scrumptious dish! Julie- you are killin me with the good stuff. 🙂 Another one I am so making! Unbuttoning my top button on my jeans already! – Jen

    Reply

  3. Oh and it's going to get worse. I started planning out the blog for the rest of they year – yes I'm crazy like that. I have so many recipes I haven't gotten to that I'm just slotting things in as I worth through each month. Five words – Fresh Ricotta and Egg Ravioli.

    Reply

  13. Yay! We love having you all for the Chef challenge. Thanks so much for the invite, and congrats on your first linky party! I'll add you to my weekly link up list.

    Reply

  15. Julie,

    Thanks for linking up to last weeks Creative Thursday! This recipe sounds so yummy, I'm going to have to try it this week. Hope to see you back again this Thursday. Have a great week.

    Michelle

    Reply

  16. Julie,

    Thanks for linking up to last weeks Creative Thursday! This recipe sounds so yummy, I'm going to have to try it this week. Hope to see you back again this Thursday. Have a great week.

    Michelle

    I don't know why my profile didn't show up on the above post, so I am re-posting 🙂

    Reply

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