I associate Chicken Parmesan (or Chickie Chickie Parm Parm as Tom Haverford would call it) with special occasions. Whenever a family member was given the opportunity to request a meal, we would eat my Mom’s Chicken Parmesan. I love my mom’s version so much that I can no longer order the dish in the restaurants. Theirs are always over-seasoned, over-breaded, and under-sauced. Not my mom’s. Hers is simple, showcasing what Chicken Parmesan should be.

Mom’s Chicken Parmesan

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1/2 cup Italian breadcrumbs

1/4 cup grated Parmesan cheese

4 thin chicken breast cutlets

1 egg, beaten

3 tablespoons butter

1 15 oz. can Hunt’s tomato sauce

1/2 teaspoon dried oregano

1 cup shredded mozzarella cheese

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Combine breadcrumbs and Parmesan cheese. Dip chicken in egg, and then coat with breadcrumb mixture.

Melt butter in large skillet over medium-high heat. Brown chicken, about 3 minutes per side.

Combine tomato sauce with 1/4 cup water and dried oregano. Pour over chicken and reduce heat to a light simmer. Cook and cover until chicken is tender, about 12 minutes.

Turn off the heat. Sprinkle with mozzarella cheese; cover and let sit until cheese melts, 3 minutes. Serve with pasta.

Serves 4

What’s your favorite childhood meal?

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