Last weekend, I help Lisa make Chicken Parmigiana for the family dinner. We got the recipe right off the back of the breadcrumb container!
We started by browning onions and garlic in some EVOO.
Then we added a 28 ounce can of diced tomatoes and a pinch of sugar, salt and pepper.
While the sauce simmered for about 30 minutes, we started working on the chicken + breading. I broke one egg into a bowl with a splash of milk and then added equal parts of bread crumbs and grated parmesan to a separate bowl.
Then, we beat the chicken flat to thin it out,
dipped the chicken in the egg wash,
and covered it in the breadcrumb mixture.
We put each piece into a hot pan with EVOO and let them brown on eight minutes per side.
Even though the recipe said you could add the sauce to the pan you browned the chicken in, we decided to put it in a baking dish since our flattened pieces were so large.
We covered the dish with all of the homemade tomato sauce.
And we added some mozzarella to the top before placing it into an oven until the cheese started melting.
Right before pulling it out, we turned on the broiler to brown the cheese a bit.
This was soooo good.
I think I liked it more than other recipes I’ve tried because we used diced tomatoes–I usually just grab a jar of pre-made sauce, but this recipe definitely seemed lighter. I’ll be making it again!