“Heh, come over here, kid, learn something. You never know, you might have to cook for 20 guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn’t stick. You get it to a boil; you shove in all your sausage and your meatballs; heh…? And a little bit o’ wine. An’ a little bit o’ sugar, and that’s my trick.” – The Godfather
So okay, maybe cooking for 20 Italian men isn’t on your agenda anytime soon, but making this chicken parmesan should be! I sub the traditional Italian breadcrumbs for panko, and add lots of parmesan cheese! This recipe is sure to be a hit, but don’t just take my word for it, put on your nicest fedora, grab a friend, and make them a dinner that they couldn’t refuse!
The Godfather’s Chicken Parmesan
Serves 4 Mafia Members
- 4 oz of panko bread crumbs
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 4 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 egg whites
- 1/2 cup skim milk
- 1/2 cup all-purpose flour
- 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
- 4 large basil leaves
- Olive oil cooking spray
- 1 jar good-quality mariana sauce (about 3 1/2 cups)
- 3/4 cup (3 ounces) fresh or pre-shredded mozzarella cheese
- 2 tablespoons (1/2-ounce) shredded Parmesan cheese
1. Preheat the oven to 400 degrees F.
2. In a medium bowl pour in the panko crumbs, and toss with the Italian seasoning, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. In another bowl, whisk the egg whites and milk together.
4. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
5. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then the panko crumbs, shaking off excess.
6. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side.
7. Bake breasts until cooked though and crumbs are browned, about 25 minutes.
8. Top with marinara sauce, one basil leaf per cutlet, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling. Serve with a fresh green salad and garlic bread, or a side of s’ghetti for a complete meal!
Why I like this recipe:
Whenever I need a go-to comfort food, chicken parm is at the top of my list! I like this particular recipe because I believe comfort food shouldn’t necessarily make you feel like you ate your entire childhood in one setting. This recipe offers a modern take and an old classic, shying away from the traditional greasy chicken parm’s that are typical when eating out. I hope you come to love this recipe as much as I do!