What are the usual rules for a Valentine’s Day meal?
No stinky cheese?
Nothing with too many little green bits that get stuck in your teeth?
No sauce that gets all in your gums and stains you fluorescent?
It’s hearty and easy to make (especially if you cheat like me and use sauce out of a jar). I love chicken parmigiana. And how can anyone not love me on a day that I fry up some garlic, herb, and cheese infused chicken? Matériellement impossible!
Adapted from Ina Garten
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg
3/4 cup bread crumbs (I stuck a day old slice of wheat bread in a food processor. Fresh bread crumbs! Incredibly easy)
1 clove of garlic
1/4 freshly grated Parmesan, plus extra for serving
1/2 teaspoon Italian seasoning
2 slices of soft white cheese (mozarella, Jarlsberg, really anything you like)
Good olive oil
1/2 pound pasta, cooked al dente (I used organic whole wheat penne)
Your favorite marinara or tomato basil sauce
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. (I used a frying pan covered in saran wrap LOL)
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the egg with 1 tablespoon of water. On a third plate, combine the bread crumbs, Parmesan, and Italian seasoning. Grate garlic into into bread crumb mixture. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 2 tablespoons of olive oil in a large saute pan and cook chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Turn heat on very low and place a slice of cheese on top of each chicken breast and cover. Cook for about 30 seconds until cheese is melted. Serve with pasta and sauce on the side.
Eat! Get sauce on your face, cheesy garlic in your breath, and orange tomato stained teeth. :)