Chicken Parmesan with more Flavor
4 servings
Chicken Parmesan is a Beloved Classic Italian American dish, in this version we add Pesto to flavor the chicken, use chicken thighs in place of breasts and a light, flavored bread crumb coating.
3 to 4 chicken thighs about 1 ½ lbs., they often vary in size so leave whole if they are small, cut them in half if they are large.
Place each piece between two sheets of plastic wrap and pound out flat, place in a bowl and toss with.
2 Tablespoons of Pesto, homemade or store bought, allow to marinate in the fridge for an hour or more if possible.
Place 2 cups of,
Italian Seasoned breadcrumbs in a large bowl.
Remove the chicken from the fridge and toss with 2 Tablespoons of half and half, and then place one at a time in the crumbs and coat with the crumbs, pressing down hard to produce an even coating, place on a plate or sheet pan in a single layer and refrigerate until ready to pan fry.
Have ready,
9X13 casserole dish
24oz. or larger jar of Tomato Basil sauce.
Extra Virgin olive oil
¼ cup of grated Pecorino Romano cheese
12 oz. of sliced whole milk mozzarella
Dry Oregano leaves
When ready to fry
Coat the bottom of the Casserole with half the sauce.
Heat the oven to 375F.
Heat a large sauté pan big enough to hold all the chicken without crowding or you can fry the chicken in batches. Cover the bottom of the hot pan with a ¼ inch of EVOO.
When hot enough to sizzle when some crumbs are tossed into the Pan, add the chicken and fry, turning as they brown until brown and crispy on both sides. Remove from the pan and place directly on top of the sauce.
Place a few Tablespoons of sauce on each cutlet and sprinkle some of the Pecorino Romano on them, top with the slices of Mozzarella and sprinkle with some dried Oregano. Bake for about 20 minutes until bubbly and the cheese is just starting to brown. Serve and Enjoy with your favorite side dishes.
