Chicken Parmesan

Tyler is the chicken parmesan Maestro at our house. This dish was his brainchild and it is by far the best chicken parm I have ever had. I think the secret is in pounding the breasts thin, it provides a better crumb to meat ratio making each bite much more flavorful. You will have to forgive us as there is no hard and fast recipe for this just some suggestions and a little guidance.

2 breasts of chicken, pounded 1/4 thick

3 pieces of FRESH bread

various herbs.

we like rosmary, sage, and thyme,

but made it last night with only rosemary and Italian flat leaf parsley.

Kosher salt (1/2 to 1 tsp)

fresh cracked pepper

2 eggs, beaten to break up the yolks

1/2 pound dried spaghetti

1 Tbs. butter + 1 Tbs. evoo

jar of tomato sauce

shredded mozz. (maybe 1/2 pound)

So here are the few heretical tricks that will improve your chicken parm. Use fresh breadcrumbs. No need to toast. The fresh crumbs coat the chicken better and make the whole dish more moist. Also be sure to coat your chicken in breadcrumbs first then dip it in the egg wash - not the other way around like your mamma did it. This creates a better and more consistent coating of breadcrumbs where most of the flavor in the dish comes from.

Now the step by step.

We cut off the top crust of our bread because it was decorated with oatey bits we didn't want in our meal. The bread then went into the Cuisinart along with the needles of 2 maybe 3 sprigs of rosemary and a handful of Italian parsley. Rosemary is a fairly forward tasting herb so start small and add more if the crumbs need it. To this add the 1/2 tsp of salt and 1/4 tsp (approx) of fresh cracked black pepper and blast the whole mess in the Cuisinart until the mix is pulverized. Warm your butter and oil in a skillet large enough to accomodate all your chicken, and preheat your oven to 350F. Crack your eggs in a bowl that will accomodate a piece of chicken and transfer your breadcrumbs to a plate. When the butter in the pan is producing small bubbles you are hot enough to begin. Coat both sides of your chicken in the crumbs then dip it in the egg mix and put it in the skillet. Repeat for the second fillet. You will only be cooking the chicken long enough to brown the crumbs and set the egg. Flip the breasts once taking care not to pull away the yummy breadcrumb coating. You may want to cut your fillets in half before coating them to make the whole prospect of flipping easier. We find we can only eat half a breast of chicken anyway. Meanwhile add a little tomato sauce to the bottom of a baking dish, just enough to cover. When the chicken is browned transfer it to the baking dish, cover with more sauce, and a generous portion of cheese. Cooking time in the oven will vary, but we find that 20-25 minutes is usually enough. There is nothing wrong with cutting into a piece of chicken to check it - unless you are trying to impress someone with presentation. And then, you are probably trying too hard. If you are checking, remember to always check the thickest part of the fillet.

The rest of the dish is fairly straightforward for anyone who has ever made spaghetti with red sauce. Boil your water, cook your pasta, drain, and toss with a little oil to prevent it from sticking together while it waits to be served up. It's all in the timing. But starting you water when the chicken goes into the oven should be good timing for everything.