Skillet Chicken Parm
2 boneless and skinless chicken breasts (about 12 oz total)
Freshly ground pepper
¾ cup Italian seasoned panko crumbs
1 large egg
Warm Marinara sauce, recipe below
6 ounces fresh Italian Fontina cheese, sliced thin
For the Sauce
2 tablespoons extra-virgin olive oil
26-28 oz container Italian chopped tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt or to taste
1 teaspoon dried Italian seasoning
Prepare the sauce:
Heat the olive oil in a saucepan. Add the remaining ingredients and cook until lightly thickened, about 10 minutes. Remove from the heat and set aside.
Prepare the chicken
Cut off any fat remaining on the chicken. Place a breast between two sheets of plastic wrap. Pound lightly with a meat mallet to an even thickness. Repeat with the second breast. Season the chicken lightly with salt and pepper. Spread out the flour and breadcrumbs on two separate plates. Beat the egg in a wide shallow bowl until thoroughly blended. Dredge the chicken in flour to coat lightly and tap off excess flour. Dip in the beaten egg, hold them over the bowl, letting the excess egg drip back into the bowl. Transfer the chicken, one piece at a time to the plate of breadcrumbs, turn it to coat with breadcrumbs, patting gently and making sure that each breast is well coated with breadcrumbs. If you have time refrigerate the breaded chicken for several hours.
Heat a layer of olive oil in a wide, heavy skillet over medium-high heat until a corner of one of the coated breasts gives off a sizzle when dipped in the oil. Add the chicken pieces without touching each other. Fry, turning once, until golden on both sides and cooked through about 6 minutes. Top each chicken breast with several spoonfuls of marinara sauce. Place the sliced cheese over the sauce to cover the chicken completely. Cover the pan and turn the heat to low. Cook a minute or two until the cheese melts. Serve immediately.
Pasta with Butter, Black Pepper, and Pecorino Romano Cheese
8 oz fettuccine pasta
1 cup freshly grated pecorino romano cheese
` tablespoon coarsely ground black peppercorns
4 tablespoons butter
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta in a colander and return the pot to the stove. Melt the butter in the pot and add the black pepper. Add the cooked pasta to the pan and slowly swirl in the pecorino cheese. Mix well and serve with the chicken parm and a green salad.
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Dorothy's New Vintage Kitchen
October 30, 2019 at 9:04 am
Looks really easy and delicious!
House of Heart
October 30, 2019 at 9:20 am
Looks so yummy, I must try this!
October 30, 2019 at 10:22 am
Look delicious. Love the pasta idea.
For the Love of Cooking
October 30, 2019 at 10:23 am
I bet adding Fontina to the top is much more flavorful than regular mozzarella. It looks like a delicious meal.
October 30, 2019 at 11:57 am
It is Pam
October 30, 2019 at 10:56 am
October 30, 2019 at 12:17 pm
Very good I am going to try with pablo gluten free breadcrumbs
October 30, 2019 at 1:26 pm
Gluten-free works great.
November 2, 2019 at 5:52 am
I just tried to leave a comment on your blog about the chicken parm recipe. It may have gone into spam. Here it is again:
*”This has to be so delicious! I’m so hungry now Jovina! Thanks for sharing!Ciao,Roz”*
November 2, 2019 at 7:47 am
It is here. Thanks so much.
November 3, 2019 at 10:20 am
The chicken was the best we’ve ever had.
November 3, 2019 at 1:14 pm
Oh-wow!. Thank you so much for letting me know you liked this recipe. So glad you enjoyed it.