Chicken Parmesan

Im old world Italian, and Chicken Parm is usually a dry, breaded, bland piece of blah. Or its americanized; overly caked with ShakeNBake blends and lost in a fat blanket of bad cheese. But this recipe is OUTSTANDING. I wasn't expecting anything special, but the coating (I use Panko Breadcrumbs and blended in my own ratio of Italian spices) was light and crispy, and the red pepper added a really nice surprise kick to the dish. I followed the directions to a T and was just so pleased. So was my boyfriend who "stays away from Chicken Parm". Still quick and simple, but by no means ordinary. This recipe made into the family recipe box!

Absolutely delicious. Additionally, I seasoned chicken with sea salt and Publix garlic powder with parsley. Substituted marinara sauce instead. To served along side this delicious entre, I placed the chicken over a bed of wheat angel-hair pasta which was only tossed with a little of each: olive oil, light margarine, garlic/parsley powder, Italian dressing, dash of sea salt; and Spinach with roasted garlic and garlic bread sticks. Yummy!! Told husband this was at least valued as an $15 meal in the restaurant. He replied, "if not more." I smiled:-)

This is a really good & easy recipe. I make my own marinara sauce using fresh herbs. I think that may be somewhat key to having good results. I don't bother with egg whites either. I just use the whole egg. I've probably made it 5 times now and it's turned out great each time.

Forget all other recipes for Chicken Parmesan. So delicious! I added a little extra oregano, basil, garlic salt, and grated parmesan to my breadcrumbs.

This recipe was very very yummy. I tripled the recipe, and I ended up with way too much breadcrumb mixture and too many egg whites. Also, I didn't add as much ground red pepper as was called for.