as i am classic

CLASSIC CHICKEN PARMESAN (FAMILY RECIPE)

Discover my family’s beloved chicken parmesan recipe! This Italian-American classic features tender breaded chicken, traditionally pan-fried to golden perfection, then baked with a flavorful tomato sauce, Italian cheeses, and a touch of herbs. A cherished dish we’ve enjoyed for generations, it’s truly the best I’ve ever tasted. 

INGREDIENTS

For the Chicken:

  • 3 chicken breasts, halved lengthwise to make 6 cutlets
  • 1/2 cup all-purpose flour (or gluten-free flour blend/white whole wheat)
  • 3 eggs, whisked
  • 1/3 cup olive oil

Breadcrumb Mixture:

  • 1 1/2 cups breadcrumbs
  • 1/2 cup shredded Parmesan cheese
  • 1/2 tsp each of salt and pepper
  • 2 tsp Italian herb blend (thyme, oregano, basil, rosemary)
  • 1 tsp garlic powder

For the Topping:

  • 6 slices Mozzarella cheese
  • 1 1/2 cups marinara sauce
  • 1/3 cup shredded Parmesan cheese
  • 2 tbsp fresh basil, chopped

INSTRUCTIONS

Preparation

  • Preheat oven to 425°F.
  • Tenderize the chicken: Place the cutlets in a large ziplock bag or between parchment paper. Pound with a rolling pin or smooth side of a meat hammer until they are about 1/2 inch thick. Pat dry with paper towels.

Prepare the Breadcrumbs

  • In a shallow dish, combine breadcrumbs, Parmesan cheese, salt, pepper, Italian herbs, and garlic powder.

Bread the Chicken

  • Set up an assembly line with three shallow dishes: one with flour, one with whisked eggs, and one with the breadcrumb mixture.
  • Coat each chicken cutlet in flour, shaking off excess, then dip in whisked eggs. Finally, press the chicken into the breadcrumb mixture, ensuring an even coating. Repeat for all cutlets.

Pan-Frying Method

  • Brown the chicken: Heat 3 tablespoons of olive oil in a cast iron skillet over medium heat. Brown the cutlets for 2-3 minutes per side, until golden.

Baking and Layering

  • Arrange the browned chicken in a large baking dish. Top each cutlet with a slice of Mozzarella, spoon marinara sauce over the top, and sprinkle with shredded Parmesan cheese.
  • Bake uncovered for 14 minutes. Broil on HIGH for 1 minute to melt and brown the cheese.
  • Garnish with fresh basil and serve hot.

BAKED CHICKEN PARMESAN OPTION

For a lighter version, skip pan-frying:

  • Preheat oven to 450°F. Follow steps 2-5 above.
  • Arrange breaded chicken in a generously oiled baking dish. Spray or brush with 2 tablespoons olive oil.
  • Bake for 25 minutes. Remove from oven, top with Mozzarella, marinara sauce, and Parmesan, and bake for an additional 5 minutes.
  • Broil on HIGH for 1 minute to brown the cheese. Garnish with fresh basil and serve!

Enjoy this comforting, flavorful dish your way!

SIMPLE CLASSIC POMODORO SAUCE

Let’s make Pomodoro Sauce! This easy and flavorful tomato sauce comes together in no time and is perfect for pasta, chicken, zucchini noodles, spaghetti squash, and more! It’s gluten-free, vegan, paleo, and Whole30-approved!

INGREDIENTS

  • 3–4 tablespoons olive oil (preferably extra virgin)
  • 1/2 onion, finely diced (sweet onions work well)
  • 2–3 cloves garlic, minced
  • 1/4–1/2 teaspoon red pepper flakes (optional)
  • Salt & pepper, to taste
  • 1 (28 oz.) can crushed tomatoes (fire-roasted preferred)
  • 4 tablespoons fresh basil, minced

INSTRUCTIONS

  • In a large sauté pan, saucepan, or Dutch oven, heat olive oil over medium heat.
  • Add the onion and sauté for 5-7 minutes, until soft and translucent.
  • Stir in garlic, a pinch of salt & pepper, and red pepper flakes (if using). Cook for 1 more minute.
  • Add the crushed tomatoes and fresh basil, stirring to combine.
  • Bring the sauce to a simmer, then lower the heat and let it simmer for 15-20 minutes to let the flavors meld together.
  • If the sauce becomes too thick, add a bit of water, broth, or pasta cooking water to reach your desired consistency.
  • Serve over pasta, zucchini noodles, spaghetti squash, or your choice of protein!