Greetings! Being that this was our Sunday dinner, and also that I had several bags of cheap chicken in the freezer that I have not yet had a chance to can, I decided that chicken was in order for our evening meal.
Chicken Parmigiana was always something that my grandmother made. She would spend the better part of an afternoon making this lovely Italian dish. She would first clean and cut the chicken into cutlets, Pound them into thin fillets, and then lovingly dredge in flour, egg, and bread crumb that was seasoned with herbs, spices and lots of Parmesan cheese. Then she would set out to shallow fry all those delicious cutlets in hot oil on the stove. Keeping the finished chicken in a warm oven. Once that was finished, she would lay the chicken in a baking pan, top with sauce that was homemade from home grown tomatoes and top with mozzarella cheese that was most likely the product of a neighbors kitchen or the deli down the street. Back into the oven until warm and bubbly and melty. Served along side a giant portion of dressed pasta and either fresh green salad or green beans or squash or all of the above and mounds of Italian bread, she heartily served all of her family. If you left her table hungry it was your own fault.
Today I will show you how to make chicken parmigiana my way. We will keep grandmother’s version in mind, but we will scale back the process without losing any of the flavor. You can, of course do it grandmother’s way, but this is just as delicious and you can spend the afternoon playing a board game with your kids instead of slaving of a hot pan of sizzling oil.