With apologies to my Italian readers- we have no Italian in our family, but my mother has been making delicious Chicken Parmigiana for many years.  I’ve tried on my own, but it was never quite right until I spoke to her and she says the key is to slice the chicken rather than pounding it.  The result is many small pieces, but it comes out so tender and yummy.

Chicken breasts
Bread crumbs
Parmigiana cheese (the finely powdered stuff)
Old Bay Seasoning
Olive oil & butter
Tomato sauce
Mozzarella cheese
Chicken broth

Start by slicing the chicken, you choose but maybe ¼” I try slicing at an angle to make the pieces slightly larger -but you will end up with lots of small pieces rather than one large serving.

Pre-heat oven to 350

Prepare a bowl with beaten eggs next to a large plate with your bread crumbs, parmigiana cheese and old Bay seasoning.  My mom seems to have skipped the flour step here and you won’t notice the difference.  *note – I’ve added the Old Bay because I just love the flavor, but my mother does not, so feel free to skip it.  Mix the bread crumbs and cheese as you like- maybe 2/3 to 1/3.

Prepare the chicken by bathing in the egg wash and coating with your bread crumb mixture.

Place a skillet on the stove over medium heat and add a combination of olive oil and butter. Working in batches, brown the chicken on both sides, removing to Pyrex baking dish when done.

From here, you can proceed two ways and often we do both.  This chicken is delicious without anything else, so we leave some bare.  For the others, dress with some pasta sauce, fresh cut mozzarella, followed by some more tomato sauce (2nd layer of sauce is key)

Add chicken broth to the baking dishes- not enough to cover but enough to keep everything moist and yummy.  Don’t be shy.

Bake 25-30 minutes or until looking good.  (You can broil the cheese batch for the last 5 minutes to crisp up the top.)