My Chicken Parmesan Recipe was inspired by a recipe from my friend Meaghan or “Murph”as we like to call her. We met many years ago when we were neighbors in an old 1920’s “Melrose Place” type apartment building. I had several friends that lived there too. It felt a little like an adult dormitory. Someone was always cooking or shaking up a cocktail to share.
Murph and I bonded over our almost daily coffee talks. At night I would whip up something in my kitchen and anyone who was hungry would swing by. I would share this duty with a couple other friends of mine, Nathan and Richard. My time at “The Court” (as we affectionately called it) was a little bit of magic.
About once a month Murph would take a turn at dinner. She would make a version of this Chicken Parmesan. Man oh man it was good. There was always a full house when it was Chicken Parmesan night!
It’s been a couple years since I had the pleasure of eating Murph’s Chicken Parm because she moved back to New York for school. The other night I was trying to think of something to cook and remembered her Chicken Parmesan. Mmmmm! That sounded so good. I shot her text and asked her to school me about her signature dish.
Here is an excerpt from the beginning of her recipe: Ok so my recipe isn’t that difficult – it’s love that goes into it. haha. So I get some chicken tits and pound them out somewhat thin…
Haha! Man oh man, do I miss Murph! Never at a loss for words! So, here is my take on her dish. Now, you go get some chicken tits and get to poundin’ mmkay!
Recipe note: I broke this into two recipes. One for the Chicken Parmesan Recipe and one for the Spaghetti Sauce Recipe. I recommend making the sauce first.
Serves: 6 to 8 people
- 2 eggs
- 1 cup cottage cheese
- 2 cups panko bread crumbs
- 1 cup shredded parmesan cheese
- 1 tbsp minced garlic
- 1 pkg Italian dressing seasoning
- 3 large chicken breasts
- 1 gallon size baggie
- 6 Provolone or mozzarella cheese slices
- 1 cup vegetable oil
- 5 basil leaves chopped - garnish
- Add 2 eggs and 1 cup of cottage cheese to a blender - give it a good blend. You want the cottage cheese curds to smooth out and mix with the eggs. It doesn't take much! Pour into a medium mixing bowl.
- In another mixing bowl add panko bread crumbs, parmesan cheese, garlic and Italian dressing seasoning - mix.
- Grab a gallon size baggie and put one of the chicken breasts inside. Don't zip it. Use a meat pounder to "pound" the chicken into about a uniform ½" thickness. Cut in half and set aside. Repeat on the other two chicken breasts.
- Set up your egg and cottage cheese mixture next to the bread crumbs. Dip the chicken breast into the egg mixture and then dip into the bread crumbs. Make sure you cover the entire piece of chicken with bread crumbs. Set aside, and repeat. Don't stack the coated chicken breasts on top of each other - they could stick together and pull of the breading.
- Time to turn the oven on - set it to 350.
- In a nice sized skillet heat 1 cup of vegetable oil (medium high heat) until nice and bubbly. Add 1 coated chicken breast very carefully into the hot oil. Add another. Then add a 3rd if you have space. More than likely you will have to do several batches. You want to leave an inch or so between each chicken breast.
- Cook about 3 to 4 minutes on each side. The chicken should be nice and golden brown. Remove and place on a paper towel lined plate.
- Once all the chicken is cooked add cooked spaghetti sauce into a 9x13 pan. Add ¾ of the spaghetti sauce over the pasta. Lightly toss the noodles into the sauce.
- Arrange the fried chicken breasts over the past and sauce. Take the remaining spaghetti sauce and spoon it on top of each chicken breast.
- Add a slice of provolone or mozzarella cheese over each chicken breast.
- Cook for 15 to 20 minutes. Chicken needs to be at an internal temp of 165.
- Garnish with fresh chopped basil.
Serves: 6 to 8 people
- 12 oz spaghetti noodles
- 1 tbsp olive oil
- 1 medium yellow onion
- 2 tsp minced garlic
- 25oz spicy spaghetti sauce
- 28oz whole peeled Italian tomatoes
- 5 medium basil leaves or 2 tbsp dried basil
- 2 tsp oregano
- 2 tsp salt
- a dash of red wine (if you have it)
- Chop onion into small ¼" pieces. Put a medium sauce pan on the stove - medium heat. Add the olive oil and let heat up - then add onions and minced garlic. Saute for about 5 minutes.
- Add spaghetti sauce, whole peeled Italian tomatoes, chopped basil, oregano, salt, and wine. Cover and turn down to a medium low heat. Cook for 12 to 15 minutes - stirring about every 3 minutes.
- Turn off heat. Use a spatula to break up the whole Italian tomatoes. Cover and leave until ready to use.
- Cook spaghetti according to directions. I recommend cooking pasta al dente.