Chicken Parmesan

This is my own recipe. It's very simple and you don't need to measure anything. If you like a higher ratio of parmesan to bread crumb, go for it. Serve these with high quality jarred tomato sauce - I like Cucina Antica Tomato Basil. Get some good pasta too - I like linguine.


1lb chicken tenders
1 cup (approx.) ciabatta bread crumbs* (or panko)
1/4 cup (approx.) grated fresh parmesan
1 egg
1/4 cup (approx.) all purpose flour
kosher salt
fresh cracked pepper
grapeseed oil

*dice some Whole Foods ciabatta bread, whiz in a food processor and let dry out overnight on a sheet pan


Liberally salt the chicken tenders on both sides with kosher salt. Add a little pepper too. Let it sit for at least 15 minutes. Meanwhile, mix the bread crumbs with parmesan in a single bowl. In a 2nd bowl beat the egg and add some salt as well.

Heat some grapeseed oil in a non-stick pan over medium high heat. Coat the chicken in flour then dip each piece in egg first then bread crumb and parmesan mixture. You want to really press the crumb/parmesan into the chicken so you get a good crunch. Cook on both side until golden brown and delicious.

Serve with tomato basil sauce, linguine and a snowfall of grated parmesan.