Chicken Parmesan

January 17, 2022
Image of a quartz crystal.

It’s Monday, so it must be time for a recipe!

Mondays in our house are usually chicken nights. Hubby likes chicken wraps for lunch, so I usually make a chicken dish and cook extra for his lunches. A new family favourite is Chicken Parmesan. I had never really realized how easy it is to make. I serve it with a big green salad. Et voilà, dinner.

Chicken breasts
Sliced Provolone Cheese
Sliced Mozzarella Cheese
Parmesan Cheese
Pasta Sauce
Flour add salt and pepper to taste
Eggs beaten
Bread crumbs

First, pound your boneless skinless chicken breasts flat (I cheat and buy sliced chicken breasts).
Then dredge them in flour. I add salt and pepper to the flour.
Then dip them in the beaten eggs and coat them in bread crumbs.
Once I have had them all coated, I fry them in olive oil for 2-3 minutes aside and place them in a single layer on a baking tray.

On top of each piece, I put a tablespoon or so of sauce, a slice of both kinds of cheese, and then sprinkle the whole thing generously with parmesan cheese.

I bake it in the oven for about twenty minutes at 350 degrees and serve.
Serve with a green salad and maybe some garlic bread.

You will notice that I have not added quantities. This is because it never stays the same each time I make it. I know that I allow one piece of chicken per person (they are quite large after pounding) and one slice of each cheese per portion. The quantity of egg, flour and bread crumbs will vary depending on the portion and number of guests.


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