When Albert made a special request for chicken parm for our Chrismukkah gift exchange, I had to learn how to make it quickly. Based on all the recipes I looked at, it seemed this is the kind of dish that you can make more complicated with herbs and frying…or easy with baking and some help from the store. Obviously, I went the easy route.
The biggest thing you can do for yourself is to buy the thin pounded chicken cutlets. They’ll cook nice and quickly. Flour them, dip them in eggs, and then coat with bread crumbs. I like to add some cayenne to my flour and parmesan and dried herbs (like parsley) to the breadcrumbs. Cook the cutlets in oil for about two minutes per side, just until the bread crumbs get golden brown and you’ve locked in the flavor. Then just layer in a baking dish: Sauce goes first so the chicken doesn’t stick to the dish, then chicken, and then grated or sliced fresh mozzarella. Stick it in a 400 oven for about 25 minutes. I decided not to cover the chicken with sauce because I didn’t want it to get too soggy. Don’t worry because there should be enough in the dish to spoon back on top of the chicken when you serve it.
As Albert polished off his second piece of chicken he told me to make sure I didn’t lose the recipe. I’ll check that one off as a success.