R’s Chicken Parmigiana

R made this.

Ok, half way through, he started stressing out and I had to finish pan frying, but I’m still proud of him. It tasted really friggin’ good.

(Secretly, I’m thrilled he gets so frazzled in the kitchen. It just means my services will always be needed/appreciated.)


  • 1 lb chicken breast, scallopini
  • ~1/2 cup panko bread crumbs
  • ~1/2 cup shredded parmesan
  • 1/4 cup corn starch <— my idea
  • 1 tsp dijon mustard <— R’s idea. good call!
  • 1 egg, lightly beaten
  • salt
  • parsley
  • 1.5 cups of your favorite tomato sauce
  • oil for frying


  1. Place chicken breast on cutting board and cover with saran wrap on top. With the back of a long chef’s knife or butcher’s knife, pound all the way across breast. Rotate knife 90 degrees and pound across again. Repeat with each piece. Smoosh chicken with palm or flat of the blade until it is even thickness throughout. Set aside. Tada! Scallopini.
  2. Mix panko, parmesan, and corn starch in a flat pan/plate.
  3. Beat egg and mustard together in a shallow bowl.
  4. In a small saucepan, heat tomato sauce on simmer until it just begins to bubble. Cover and keep warm on stove.
  5. Dredge chicken in egg wash, letting excess run off. Dredge in dry mixture and pack on crumbs. Lift and lightly shake to let loose bits fall off. Heat a large skillet over high heat with 2 tbs oil (not olive oil. It smokes too much. Try vegetable oil, ghee, or avocado oil, or any other good frying oil.) When oil is hot and shimmery, add first chicken breast. Reduce heat to medium. Pan fry until golden brown, ~2-3 minutes. Make sure pan is not too hot or chicken will burn. Flip and fry other side. Begin dredging next chicken breast as you’re finishing up. Repeat.
  6. Spoon a few spoonfuls of sauce on to a plate. Spread. Plate chicken on top. Sprinkle on parsley and serve.

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