I would like to make a quick note and mention the importance of salt. I tell my husband all the time, salt is used to bring out the flavor of food...not to make your food taste like salt! I like to use kosher salt, mainly because it is what was used when I worked in restaurants, but also because it has better flavor. If you have never tried it before I would recommend you pick some up from the grocery store. You can literally taste it raw and it does not have that stinging bite that iodized salt does. Kosher salt should be used two to one to iodized salt.
I also like to use fresh cracked pepper. Once a spice is ground it starts to loose it's flavor much like an opened bottle of wine. Test it for yourself...taste the pepper in your shaker, and then taste fresh cracked...totally different!
Back to the chicken parmesan...
- 1 1/2 lbs. boneless, skinless chicken thighs (you can use breast, but thigh meat is much cheaper and goes farther)
- 2 c flour
- 3 eggs
- 2 c Italian seasoned bread crumbs
- 1/4 c olive oil
- 1/2 jar prepared tomato sauce (I use Hunts, 4 cheese)
- 1 c mozzarella cheese
- 1/4 c parmesan
- kosher salt
- cracked pepper
1. Preheat oven to 350 degrees. Take each piece of chicken and pound it out with a mallet, or heavy object. (I use a can from the pantry.) Make sure to lay down plastic wrap so you don't mess up the counter. I like to place the chicken inside a large Ziploc bag and then use the same bag later to flour my chicken.
4. Remove each piece of chicken, one by one, from the four and shake off any excess you can. You don't want there to be too much flour because it won't taste good. Dip the chicken into the eggs and shake off excess and then dip into the bread crumbs. Completely cover the chicken so that no flour is visible. I like to do at least three pieces of chicken before I start placing in the pan so that there is not a long time period between each piece.