Recipe: Chicken Parmesan


I know it sounds esoteric, but I really like making my husband a really nice dinner.  He loves Italian food, so last week, I made chicken parmesan.  It’s been a long time since I made chicken parmesan.  I love it, but it is rather time consuming, so I always pass it over for something easier.  I don’t really have a favorite chicken parm recipe: I just kind of throw things together.  The polenta is a nice change from pasta, though not necessarily any more waistband friendly.

For the chicken:

½ cup breading flour* or cornstarch

dash of cayenne

2 eggs, beaten

2 T milk

1 cup gluten-free breadcrumbs (I like Orgran or Gillian’s)

1 tsp dried basil, crushed

1 tsp dried parsley, crushed

1 tsp onion powder

½ tsp paprika

crushed red pepper: ½ tsp for a less spicy dish, if you want some heat add about 1½ tsp

salt and pepper, to taste

jar of marinara

sliced or shredded mozzarella

2 T butter

oil for frying (preferably a vegetable oil)

*My breading flour is the remnants of any left over mixes / flours in my kitchen.  It doesn’t need to rise, so the ratios don’t really matter.

For the Polenta:

3 cups chicken broth

1 cup polenta meal

¼ cup grated Parmesan cheese

2 T butter

salt and pepper, to taste


1 leek, halved and thinly sliced

1 large yellow squash, thinly sliced

2 cloves garlic, thinly sliced

The Recipe:

1. In three shallow dishes, prepare the coatings for the chicken.

Tray 1: breading flour / cornstarch, cayenne and a little salt and pepper.

Tray 2: whisked together eggs and milk.

Tray 3: breadcrumbs, basil, parsley, crushed red pepper, onion powder and paprika.

Start the polenta by putting the chicken broth on to boil.

2. Make sure the chicken tendons are removed from the breasts or tenders.  If you need to cut them out, simply grab the visible end of the tendon.  Holding a small blade, held at a low angle, pull at the tendon, separating the tendon from the meat.

Left: the three breading trays Middle: removing any tendons Right: flattening the chicken

3. Place the chicken between two sheets of wax paper and beat with a meat mallet until thin and even.  The purpose of this is to make sure the chicken cooks evenly and cooks through before the breading gets burnt.  This is especially important when using thicker chicken breasts.

4. Dredge the chicken in the breading flour then the eggs and finally the breadcrumbs.  Turn on the broiler.

5. The broth is probably boiling by now, so slowly stir in the polenta and turn down the heat to a low simmer. Keep your eye on this and stir frequently.

6. In a small saucepan, warm a little butter and olive oil.  Add the garlic, allow to sweat for a minute, then add the leeks and squash.  Stir occasionally.

Left: the veggies Right: the frying chicken and simmering polenta

7. Heat the butter and oil in a large skillet.  Cook the chicken until crisp.

8. When the chicken is cooked, pour the oil out of the pan.  Add the chicken back in.  Top with the marinara sauce and mozzarella.  Place under the broiler for 3-5 minutes, until the cheese is melted and bubbly.

9. While the chicken is under the broiler, add the cheese and butter to the polenta.


Bon Appetit!



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