Apparently I’m on a breaded crispy chicken kick because I decided to make the classic Italian chicken parm(esan) dish last night. Although, I have been having a craving for this on and off for the past couple weeks, I just never got around to it. Since I made the chicken katsu the night before, I think it sparked my craving even more to make another rendition of a breaded chicken meal! I’m becoming such a pro at it ;)
This is really easy to make, just like the chicken katsu. The most time is probably boiling the water and cooking the pasta, haha
1 lb. spaghetti
1 jar of tomato sauce, your choice
5 chicken tenderloins
1/2 cup all purpose flour
4 oz. Italian style breadcrumbs
Couple pinches of salt
4 shakes of pepper
1/3 cup freshly grated Parmesan cheese plus more for serving
- In a large pot, boil water and season with salt. Add in your spaghetti and cook until done. Drain well.
- While pasta is cooking, in a ziploc bag, pound your chicken tenderloins to thin fillets, one at a time, with the flat end of a meat tenderizer or in my case, I used a hammer :) Make sure to have padding underneath your ziploc bag so you don’t break your countertops lol
- In a shallow dish, add in flour, salt, and pepper. Mix around.
- In another shallow dish, beat 2 eggs.
- In yet another shallow dish, put your Italian breadcrumbs and Parmesan cheese in. Mix around.
- Assemble the shallow dishes in the following order: flour, eggs, Panko.
- In a medium skillet, turn the heat on high and add about 2 tbsp. of olive oil to the pan.
- Take one of your chicken fillets, dredge it in flour, then egg, then cover it in the Italian breadcrumb mixture.
- Test the oil to see if it’s hot by flicking some water in it. If it sizzles, you’re good.
- With tongs, put your breaded chicken in and cook on each side for about 3-4 minutes or until it’s brown (don’t burn it).
- It shouldn’t take long for the chicken to cook all the way through since they’ve been pounded out so thin.
- Before you start on another fillet, I would clear out the skillet of straggling bread crumbs. Just take a spatula and scrape them out. They’ll burn if you keep them in there for your other fillets and your house will smell like disaster :)
- Repeat until all your chicken fillets are cooked.
- While your fillets are browning in the skillet, I would take that time and warm up your tomato sauce for the pasta.
- Assemble a bed of pasta with sauce and then put a fillet of chicken on to. Sprinkle Parmesan cheese all over. You can add more sauce on top if you like it more saucy.