Cotoletta alla parmigiana (chicken Parmesan) – Emilia Romagna

Cotoletta alla parmigiana (chicken Parmesan) - Emilia Romagna
 
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This recipe is a favourite with children the world over. We ate this dish with family friends on a scorching summer night in Modena. We dined in a town square watching the locals leaning out half naked from their windows desperate for hint of breeze. Between us we had 5 children who eagerly (and silently) gobbled down tortellini followed by chicken Parmesan and declared it the best meal ever.
Some people like to top it with tomato sauce, mozzarella and/or provolone cheese, more grated Parmigiano-Reggiano and basil before they bake it.
Author:
Recipe type: Main Course (Secondo)
Cuisine: Emilia-Romagna
Serves: 4
Ingredients
Instructions
  2. Preheat the oven to 225C. Mix on a plate 70 grams of Parmigiano-Reggiano with the breadcrumbs.
  4. On a separate plate place the eggs, 15 grams of Parmigiano-Reggiano cheese, salt and pepper.
  6. Mix together.
  8. If the chicken breasts are thicker than 2 cm thick then place between two pieces of cling film and pound with a meat mallet to 2 cm.
  10. In a large frying pan over medium heat, melt the butter. Put a chicken breast into the egg mixture, turning to coat both sides .
  12. Place the chicken in the breadcrumb mixture, turning to coat both sides. Repeat with a second chicken breast.
  14. When the butter has stopped foaming, add the chicken breast to the pan, 2 breasts at a time cooking until a deep golden brown, about 3 minutes. Turn and repeat on the other side.
  15. Place a paper towel on a plate and remove the cooked chicken to the plate. Repeat the process with the 2 remaining chicken breasts.
  16. Place all 4 chicken breasts on a baking tray lined with a rack and bake for about 10 minutes, until the chicken is cooked through. Remove from the oven and let rest for 5 minutes. Serve immediately while hot.