My Moms Parmesan Chicken Recipes

MY CHICKEN PARMESAN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
• Beat egg and half-and-half thoroughly in a shallow bowl. Mix seasoned break crumbs, panko crumbs, Parmesan cheese, and parsley in another bowl. Dip floured chicken tenderloins into beaten egg, let excess egg drip off, then press chicken into crumb mixture to coat. Let chicken stand for 10 minutes to set coating.
• Heat olive oil in a large skillet over medium heat; cook chicken tenderloins until the juices run clear, chicken is no longer pink inside, and coating is golden brown, about 5 minutes per side.
• Bring water and 1 tablespoon salt to a boil in a large pot; stir angel hair pasta into boiling water. Cook pasta, stirring occasionally, until cooked through, about 5 minutes. Drain.
• Pour 3/4 cup marinara sauce into prepared baking dish; top sauce with cooked angel hair pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins over sauce. Sprinkle Italian cheese blend over chicken.
• Bake in the preheated oven until cheese topping is melted and bubbling, about 10 minutes.

MOM'S CHICKEN PARMIGIANA

Steps:

• To make the chicken cutlets, heat 1/3 cup olive oil in a heavy 10-12 inch skillet over medium-high heat until shimmery.
• Gently pound out chicken breasts to flatten slightly.
• Combine breadcrumbs, parmesan cheese, salt, and pepper in a wide, shallow bowl.
• Whisk egg and water in another shallow bowl.
• Spread 1/4 cup flour on a plate.
• Coat the chicken with the flour and shake off the excess. Dip in the egg mixture and then coat with the breadcrumb mixture, patting with your fingers to make crumbs stick.
• Add the chicken to olive oil and cook until lightly browned, 2-3 minutes. Using tongs, turn the cutlets and cook 2-3 minutes more. Add a little more oil if the pan looks dry. Blot the chicken with paper towels.
• To make the parmigiana; melt butter in a medium pan. Saute onions and add garlic for about 1 minute. Add tomato sauce and paste. Slowly add paste until you get desired thickness, you may not need all of it. Add italian seasoning and oregano. Cook over medium heat until hot.
• Preheat oven to 350 degrees. Grease a 13x9 inch pan or shallow baking dish.
• Spoon 1/2 cup of tomato sauce into the bottom of the pan. Arrange the chicken cutlets over the sauce, slightly overlapping them. Sprinkle with grated parmesan cheese.
• Spoon 1 cup of tomato sauce over the top of cutlets. Top with mozzarella cheese slices and 1/2 cup parmesan cheese.
• Cover the pan with aluminum foil and bake until heated through, about 25 minutes. Take foil off and bake another 5 to brown the top.
• Serve over your favorite pasta!