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
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
Combine breadcrumbs and Parmesan cheese. Dip chicken in egg, and then coat with breadcrumb mixture.
What’s your favorite childhood meal?