Chicken Parmigiana | Emeril Lagasse

Emeril’s family and friends go crazy for his mouthwatering Chicken Parmigiana. Pounded chicken breasts are breaded and pan fried in olive oil until golden. Then topped with marinara sauce and covered with cheese, they go into the oven until they’re cooked through and the cheese melts. Served with pasta, this meal cooks up with a BAM!

CHICKEN PARMIGIANA
SERVES 2

2 (6-ounce) skinless, boneless chicken breasts, patted dry
Emeril’s Essence (recipe follows)
½ cup all-purpose flour
1 large egg, beaten
1 cup fine dry unseasoned bread crumbs
2 cups jarred marinara sauce, plus more (heated) for serving with pasta, if desired
2 tablespoons olive oil
½ cup grated mozzarella cheese
2 tablespoons finely grated Parmigiano-Reggiano cheese
Cooked pasta, for serving (optional)

Preheat the oven 350 degrees. Place chicken breasts between 2 pieces of plastic wrap, about 3 inches apart. Using the smooth side of a meat mallet, pound until they are all an even thickness. Remove from plastic and season chicken on both sides with Essence. Set three shallow pans side by side. Place the flour in one, the egg in another, and the breadcrumbs in the third pan. Season flour with 1 teaspoon Essence, whisking to incorporate.

Working with one breast at a time, dredge both sides of the chicken in flour and shake to remove any excess. Then dip in egg to coat, and then into breadcrumbs coating evenly and shaking to remove any excess. Transfer to a plate. Repeat the process with remaining chicken breast.

In a small saucepan over medium-low heat, warm the marinara sauce.

Set a large nonstick skillet over medium heat and add olive oil. When the oil is hot, place breaded chicken in the pan and cook until golden brown, 1 ½ to 2 minutes per side.

Spread ¼ cup marinara sauce over each chicken breast, and top each with ½ cup mozzarella and 1 tablespoon Parmesan-Reggiano. Transfer skillet to oven and cook until the cheese is bubbly and lightly browned in spots and the chicken is just cooked through, 12 to 14 minutes.

Add some marinara sauce to a platter, spreading evenly. Remove chicken from oven and transfer to platter. Chicken may also be served over cooked pasta with marinara sauce, if desired.


EMERIL’S ESSENCE

MAKES ⅔ CUP

2 1/2 tablespoons paprika
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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