I made some chicken parmagiana for the first time…I’ve done veal before, but never correctly. This came out pretty good, if I do say so myself. I paired it with my favorite table wine (Concha y Toro Frontera Cabernet Sauvignon/Merlot).
For future reference:
Chicken breasts or tenderloins (I used the latter)
Eggs (beaten and salted)
Bread crumbs
Marinara or spaghetti sauce
Mozzarella cheese
Olive Oil
Beat the eggs and add salt for egg wash. Pour into a medium-sized bowl. Spread some bread crumbs into a bowl or plate. Dip the chicken pieces into the egg wash, turning over once. Place piece in bread crumbs, thoroughly coating.
Brown the chicken pieces on both sides in a pan containing heated olive oil for 3-4 minutes each side.
Place the browned chicken pieces into a pan or casserole dish. Cover with marinara or spaghetti sauce (Mezzetta® Napa Valley Bistro – Roasted Garlic Pasta Sauce is a good one). Top with a moderate portion of mozzarella cheese. Add additional cheeses (asiago, provolone, etc.) as desired.
Bake in a 375° oven for 20-25 minutes. Serve with pasta.




