I loved this recipe and it came out perfect. I purchased the thin cut chicken breasts, so I did not have to flatten them. I am not a spice person so I omitted the ground red pepper. I also used whole eggs rather than egg whites. This came out restaurant quality and I will definitely cook this again.
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!
I followed recipe to the T . I'm a newly learning cook lol:) so I tend to stay on the safe side for 1st time recipes , that being said it was still a good dish chicken was moist & tender . Next time I will defiantly add some more seasoning to breadcrumb mixture I like more flavor and I like my chicken parm a little on the crispier side so I think I will broil it for a few min too to crisp it up . Overall I would give this dish a 2.5 stars & will attempt again making some slight modifications.
This recipe looks like a no salt version unless they are assuming the salt is in the breadcrumbs. Anyway, I added 1/2 tsp salt and 1/4 tsp black pepper. I also serve this over spaghetti so I don't want to drown the chicken in sauce, just a 1/4 cup over the breasts in the last 5 min of cooking, covered with the cheeses.
PS- I disagree with the 1/4 inch thick breasts. 1/2 inch is about right. If you have thick pieces slice them down the middle and then pound down to 1/2" thick. (If you fry for 2 minutes per side- cook in oven at 375 for about 12 min.)
Serve over spaghetti with sauce and parmesan on it. Crispy and delicious!
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.