Chicken Parmesan
Ingredients
1 cup
breadcrumbs
½ cup
panko breadcrumbs
½ cup
freshly grated Kowalski's Parmesan Cheese, plus more for serving
4
boneless skinless chicken breasts, pounded to an even ½" thickness
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
½ cup
flour
2
eggs, lightly beaten
1 tbsp.
Kowalski's Unsalted Butter
1 tbsp.
Kowalski's Extra Virgin Olive Oil
16.8 oz. jar
pasta sauce (your choice of flavor)
4 slices (about 4 oz.)
Kowalski's Provolone Cheese
- prepared Kowalski's Imported Italian Organic Spaghetti (from the Global Foods Aisle), for serving
2 tbsp.
chopped fresh Italian parsley and/or fresh basil, for garnish
Directions
- Combine breadcrumbs in a shallow dish; whisk in Parmesan cheese and stir to combine.
- Place flour and eggs in separate shallow dishes.
- Season chicken liberally with salt and pepper.
- Working in batches, coat chicken in flour, shaking off excess. Dip floured chicken in egg, then coat with crumbs, pressing to adhere. Place chicken on a wire rack and let air-dry for 15 min.
- Preheat broiler.
- In an extra-large skillet, melt butter in oil on the stovetop over medium-high heat.
- Add chicken to the pan; sauté until chicken is golden-brown and cooked through, turning once (about 4 min. per side).
- While chicken cooks, heat pasta sauce on the stovetop or in the microwave.
- Top each piece of cooked chicken with a slice of provolone cheese; place on a baking sheet under preheated broiler until cheese browns and bubbles (1-2 min.).
- Divide hot noodles evenly between individual serving plates; place 1 chicken breast on top of each.
- Top chicken with warm sauce; garnish with Parmesan cheese and herbs.
