Chicken Parmesan for Two

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2. Set up a breading station by having three shallow bowls or plates. The first has the wonder flour. Sprinkle with salt and pepper and mix. The second is a bowl with the beaten egg and a tablespoon of water, salt and pepper.  Mix. The third should be a shallow bowl or plate with the Panko breadcrumbs, Italian breadcrumbs and a 1/4 cup of the Parmesan.  Add a pinch of salt and pepper and mix.  You now have your breading station ready to go.

4. Heat enough of the of oil in a large cast iron skillet to come up about 1/4 inch on the side of the skillet.  Heat on the stove until very hot but not smoking. Add the cutlets and fry until golden (about 3 minutes). Flip and fry on the other side until golden brown. About 2-3 minutes more. Place cooked cutlets on a paper towel lined plate to let drain. Immediately sprinkle them with salt while they are hot.

5. On a baking sheet lined with tin foil that has been sprayed with cooking spray, line up the fried cutlets. Top with a couple of tablespoons of the room temperature marinara sauce. Sprinkle each with 1/2 – 1 tablespoon of Parmesan cheese and top each cutlet with half of the mozzarella.

NOTE: Chicken Parmesan for Two is a classic for a reason…it is delicious. Growing up in New York City, we had some of the best Italian food, and most of it was made by my friend’s mothers, aunts, and cousins. This is a very straightforward recipe and the way I was taught to make it by a boyfriend’s Italian mom.   I’ve always made it this way and when I deviate (let’s say I bake instead of fry the cutlets), the results are good but not the same.  I’d say the only addition or change I’ve made over the years was the addition of Panko breadcrumbs (so much crunch) and the fact that you can buy already prepared, thinly sliced chicken cutlets at the stores. Years ago, I would have to pound the regular cutlets between two pieces of plastic wrap until really thin. Now, I’m able to purchase them and that work is done for me. If you can’t find the thinly cut chicken breasts, grab that meat mallet (or rolling pin or heavy pot) and get banging.  LOL  You want the cutlets about 1/4 inch thick.

These are best made fresh, but you can prepare your cutlets and fry them in the morning, and then just add the sauce and cheeses right before baking and they are still great. (Hey, that’s how they do it in the restaurants.) That will give you a big start on the meal. The same is true of my marinara sauce. Make it in advance and have it ready to go when you are. Don’t fret if you haven’t made or don’t have time to make your own sauce. A great jar of store-bought sauce works fine. My choice, like everyone else’s, is Rao’s Marinara. New York made by a well-known and established family, it is the closest most of us will ever get to eating at that famous restaurant.

Served with a side of pasta, this is a pretty traditional Italian-American-New York version of chicken parmesan.  Of course, mine is made for two but your can easily double or triple this recipe. 

To get started with this recipe, preheat oven to 350 degrees F.