Chicken Parmigiana

Recipe notes & preparation tips

Use thin-sliced chicken cutlets (available at most supermarkets) to avoid the BIG mess and time of pounding.

If pasta is to be served with this meal, it should be timed so that the parmigiana is done right when the pasta is. The pasta should be removed directly from the pot and placed into the pan. The remaining sauce can then be used with the pasta.

This recipe works best with breasts that come from slightly older chickens (such as broiler or fryer chickens). These chickens have a stronger taste but are generally tougher. The tenderizing step takes care of the toughness of the older birds though.

If you do not live in area where fresh tomatoes are grown, canned tomatoes are usually superior to the low-cost ones you will find in the supermarket.

For veal parmigiana, follow the same steps except do not tenderize. Veal is already tender enough. The veal can also be cooked for 2 minutes on each side.

Omit the tenderizing step for eggplant parmigiana.

If you want to use fresh garlic instead of powder, add it to the sauce instead of adding it to the chicken breast.

You can also try using other types of Italian cheeses such as provolone cheese or fontina cheese to add more of a "tasty kick" compared to a mild cheese like mozzarella

You may wish to use olive oil. When frying with olive oil, be sure to use a cheap solvent-extracted grade! The fancy grades can not tolerate heat. They have smoke points as low as 200°F (93°C), making for both a fire hazard and a source of smoke. Save the cold-pressed extra-virgin olive oil for a salad.