Recipe: Chicken Parmesan

 Chicken Parmesan

This is a delicious recipe from Magnolia Table: Volume 2.

2 boneless, skinless chicken breasts 

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 large eggs

1 tsp. garlic salt

1 sleeve (30-40) buttery crackers, crushed

4 oz. Parmesan cheese, grated (about 1 cup)

2 tbsp. olive oil

1 tsp. fresh lemon juice

1/2 cup mayo

1 tbsp. chopped fresh parsley (optional)

Preheat the oven to 400 degrees.

(I cut the chicken breasts in half to make thinner.).  Season with salt and pepper.

In a medium bowl, whisk together the eggs and garlic salt until combined.  In another bowl, combine the crackers and 1/2 cup of the Parmesan. Dredgs each chicken breast in the egg mixture, then in the cracker mixture, and set the chicken aside on a plate.

In a large skillet, heat 1 tbsp of the oil over medium heat.  Add 2 pieces of the chicken and cook until the cracker coating is crispy and golden brown, 3 or 4 minutes on each side.  Remove to a sheet pan or baking dish.  Repeat with the remaining 1 tbsp. oil and chicken breasts.

Transfer the sheet pan to the oven and bake until the chicken is cooked through or a thermometer registers 165 degrees, 8-10 minutes.

Meanwhile, in a medium bowl, combine the remaining 1/2 cup Parmesan, the lemon juice, and mayo.

When the chicken is done, smear it with the mayo/Parmesan topping and turn on the broiler.  Broil until the cheese is bubbling and golden, about 3 minutes.

Sprinkle with the parsley, if desired, and serve hot.

Tip:  Serve with pasta and marinara sauce.