Eggplant Parmesan is a top favorite for the adults in the household, not the kids. Not yet. And, while Chicken Parmesan is enjoyed much by all but me, I do not make it often, mainly due to the labor involved.
This time, these easy Skillet Chicken Parmesan pleased the kids and the other adult taste-wise and suited me fine labor-wise.
Thinly sliced chicken breasts are breaded and pan cooked and then finished off in the same hot skillet, with oozing mozzarella for the stringy goodness.
2 chicken breasts, sliced thin, and cut in half if preferred, and marinated in red wine vinegar
Flour for dusting, egg white and Panko/breadcrumbs for coating
Mozzarella, thinly sliced
Olive oil as needed
- Drain and pat dry the marinated chicken, dust with flour, dip in egg whites and press into a plate of Panko breadcrumbs and grated Parmesan or coating
- Heat oil in a skillet, cook the chicken till crisp on both sides, remove and keep handy
- In the same hot skillet, add the tomato sauce, layer with some sliced mozzarella, add the chicken, place more mozzarella slices on top, cover and simmer till mozzarella melts
- Finish off under the broiler if preferred to get the cheese browned and crispy