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After spending 2 hours in the optometrist’s office, I was in no mood to cook. Those horrible yellow drops were making my eyes throb and burn, so we went out to dinner. We have been to Napoli’s several times before and I always order the Shrimp Linguine. Since I had just made that same dish the week before, I thought I would be a little bit more adventurous. The Veal Parmasana on the menu caught my attention. Next time I will stick with the shrimp linguine…..
My dinner was served on a massive rectangular plate. Two pieces of veal covered in sauce and then completely covered in melted mozzarella cheese sitting on a bed of spaghetti. It looked amazing, but very “thick”. The 1/4″ slices of veal were covered with a deep-fried batter that had to be 1 1/2″ thick! The batter completely masked the flavor of the veal, which is a shame. 🙁 No, I did not think to take a photo of the plate…I am still learning.
The meal may have been a bit disappointing, but their Garlic Dinner Rolls are insanely good!!! I was planning on recreating my own version of veal parmesan, but I was unable to find veal at either grocery store. Instead I am sharing my recipe for Chicken Parmesan. It is crispy and light, and definitely not deep fried! And it is so simple to prepare, maybe 30 minutes if you use a jarred or pre-made Classic Marinara Sauce…..
Place chicken breasts between two sheets of plastic wrap on a solid surface. Pound with a rolling pin until they are an even thickness…..
Place panko crumbs on a large plate and mix with the Italian seasoning and grated cheese. Set aside.
Place rice flour on a large plate, mix in salt and pepper. Set aside.
Beat eggs with water in a small bowl. Set aside.
Heat oil over medium-high heat in a large skillet. You will need more oil if you are using a stainless steel pan, less if you are using non-stick.
Dredge each chicken breast through the flour, then the egg, then the seasoned panko crumbs…..
Place in the heated skillet and cook until first side is brown and crispy. Flip to the other side and continue cooking until no longer pink inside. Test by cutting breast in the center with a sharp knife…..
Place on plate and ladle sauce over chicken. Garnish with additional grated Parmesan cheese and basil leaves…..
If you would like melted cheese, place cooked chicken on a baking sheet (one with sides) and pour on the sauce and place grated mozzarella cheese on top. Place in the oven under the broiler until cheese starts to bubble and melt…..
Enjoy!!
Chicken Parmesan
Ingredients
- 3 - 4 Tablespoons olive oil
- 1 cup rice flour brown or white
- sea salt & fresh ground pepper
- 2 large eggs beaten with 1 Tablespoon water
- 1 cup panko crumbs
- 1 cup Parmesan cheese grated
- 1 Tablespoon Italian seasoning
- 4 chicken breasts about 1 pound
- mozzarella cheese optional
- marinara sauce homemade or jarred
- 1/2 pound noodles cooked (optional)
Instructions
- Place chicken breasts between two sheets of plastic wrap on a solid surface. Pound with a rolling pin until they are an even thickness.
- Place panko crumbs on a large plate and mix with the Italian seasoning and grated cheese. Set aside.
- Place rice flour on a large plate, mix in salt and pepper. Set aside.
- Beat eggs with water in a small bowl. Set aside.
- Heat oil over medium-high heat in a large skillet. You will need more oil if you are using a stainless steel pan, less if you are using non-stick.
- Dredge one chicken breast thru the flour.
- Then dredge thru the egg.
- Then thru the panko crumbs.
- Place in the heated skillet and cook until first side is brown and crispy.
- Flip to the other side and continue cooking until no longer pink inside. Test by cutting breast in the center with a sharp knife.
- Place on plate and ladle sauce over chicken. Garnish with additional grated Parmesan cheese and basil leaves.
- If you would like melted cheese, place cooked chicken on a baking sheet (one with sides) and pour on the sauce and place grated mozzarella cheese on top. Place in the oven under the broiler until cheese starts to bubble and melt.
Notes
- The secret ingredient to this recipe is the rice flour. The rice flour sticks better than all-purpose flour, so your coating will not fall off.
- Also makes awesome chicken tenders. Cut the chicken breasts into thin strips before you cook them, and serve with sauce on the side.
- If you would like to make your own sauce, here is my Marinara Sauce recipe.
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