Sometimes there is not a story. Let’s face it, we all have to eat and if I had to have a story for all the food that goes in my belly, well, I would not be eating on a regular basis. For me, not eating is not an option. If my husband* has learned anything in our relationship he knows if he keeps me warm, rested, and my belly full, there is not much else I could ever ask for. He even made this known while we attended a pre-marital workshop years ago. The others in the group laughed – they thought he was kidding. We gave each other a knowing look, and with that we breezed through the rest of the class.

I saw this recipe on America’s Test Kitchen and made it for two reasons. I was hungry and had the right ingredients hanging out in my fridge. It is one of our favorites, and over the years I have made some changes (yes, I even try to improve upon their recipes). It can be a weeknight meal with some simple boiled and oiled pasta and your favorite veg, or you can go all out and impress guests with homemade Spaghetti Sauce (post coming soon!) that has been simmering on the stove most of the day.

Make plenty, because slicing this on an angle and piling on a nice ciabatta makes for a tasty lunch the next day.

I hope you enjoy it as much as we do.

*I will be referring to my husband as Mystery Man from now on… post coming on that, too.

 

Chicken Parmesan

Ingredients:

2 – 8 Ounce Boneless Skinless Chicken Breasts

1/4 Cup All Purpose Flour plus 1 Tablespoon

1/4 Cup Parmesan Cheese (grated on the smallest holes of a box grater, or use a micro plane)

3 Large Egg Whites

1 Cup Parmesan Cheese (grated on the largest holes of a box grater)

1 Cup Romano Cheese (grated on the largest holes of a box grater)

4 Teaspoons Olive Oil

 

Preparation:

• Place chicken in freezer for about 15 minutes. Until firm, but not frozen.

• Adjust oven rack to the middle position and preheat oven to 200 degrees.

• Set up a line of three pie pans or bowls with large surface areas.

• In pan number one, whisk together 1/4 cup flour and ¼ cup micro-grated parmesan cheese.

• In pan number two whisk egg whites until slightly foamy.

• In pan number three combine 1 cup Parmesan, 1 cup Romano and remaining tablespoon flour.

• Remove chicken from freezer and slice in half lengthwise to make two thin cutlets. (Place on cutting board and press down on breasts with one hand while horizon­tally cutting the chicken with a sharp knife.) You should have 4 cutlets.

• Place chicken between two pieces of plastic wrap (or into a plastic bag) and pound with the smooth side of a meat tenderizer to an even 1/4 inch thickness.

• Heat 2 teaspoons olive oil in a nonstick skillet (12”) over medium-high heat until it shimmers.

• Place a rimmed baking sheet, seated with a wire rack, nearby.

• Using tongs, work down the line of your prepared pie pans, and work with one piece of chicken at a time.

• Coat with flour on both sides, shake off excess.

• Coat evenly with egg white mixture on both sides and let excess run off.

• Press both sides gently into Parmesan/Romano mixture

• Place 2 cutlets in the heated skillet and reduce heat to medium. Cook for 3 minutes, until cheese is golden brown.

• Flip chicken over and cook for another 3 minutes, until golden brown and no longer pink in the center.

• Remove chicken from pan and place on baking sheet with wire rack. Keep warm in pre-heated oven.

• Wipe the pan out with a paper towel. Add 2 teaspoons olive oil and repeat the cooking process until all cutlets are done.