Chicken Parmigiana

Chicken Parmigiana.

Is comfort.

Is home.

Is mom’s cooking.

Is a wholesome remedy after a long day of work.

I’m in love.

With my mom’s cooking.

And my mom.

Well, not “in love”…

But, I do love her.


That was awkward.

I can deal with awkward.

I deal with it all the time.

Like when I ran four blocks through Cedarburg the other day carrying bread in one hand and a bag of pastries in the other.

I parked far away from the Boulangerie, and well, I wanted to get home fast!

Before I not only ate my German sticky bun, but my mom’s croissant and my bro’s pain au chocolat, too.

….and the whole-grain loaf I bought was still warm, so condensation was threatening the crustiness of the bread’s exterior, inside the plastic bag.

People were looking at me funny.

But what was a girl to do?

I ran.

Arms flailing.

Drenched in sweat.

Tripping on my own flip flops.

A mess.

But I made it back to the house without devouring the morning’s breakfast. 

And the bread wasn’t soggy.

I’d call that a win.

Wouldn’t you?

I’d also call having a mother who makes dashingly good chicken parmesan a win too.

Beg your mother to make this.

Then take seconds.

It will make your mom feel like queen of the kitchen.

All mom’s want to be queen of the kitchen.

Shower her with complements.

Remember, the more you suck up to her, the better the chance she’ll make the same dish again and again in the near future 😉

Oh, and be sure to eat your greens.

Rabbit food.

Is delicioso 🙂

Chock full of vitamins and other uber-healthy stuff.

It’s why I stay sane in the midst of all the butter and sugar I take in.

Especially when faced with a giant German sticky roll.

How could I not eat the entire thing?

A blasphemy, I’m telling ya.


Eat hearty.

Eat healthy.

Oh heck!  Just eat and be happy.

Life’s too short.

‘Nuff said 🙂

Chicken Parmigiana
adapted from College Cooking by Megan and Jill Carle

1/4 c. flour

1 egg

1 c. crushed cornflakes

1 tbls water

4 boneless, skinless chicken breasts

1 (1pound 10-ounce jar prepared spaghetti sauce) — or more! I like it saucey.

1 c. shredded mossarella cheese

1/4 c. parmesan cheese

12 ounces uncooked spaghetti


Preheat oven to 375 deg F.  Lightly coat a baking sheet with cooking spray.

Place egg in shallow bowl and the flour and cornflakes onto plates (it will be easier to coat the chicken).  Add the water to the bowl with the egg and beat well.  Place the chicken breasts in plastic bags and pound to about 1/2 inch thickness with bottom of saucepan. 

Dip one of the breasts in flour till fully covered and shake off any excess.  Next, dip both sides of the chicken into the egg and immediately place in the cornflake crumbs.  Press on it gently to make sure the crumbs stick and fully coat the chicken.  Add the first chicken breast to the pan and repeat with remaining chicken.

Bake for 30 minutes or until the chicken is done according to a meat thermometer.  Place 2 tbls. of spaghetti suace on top of each, then top with mozzarella cheese.  Sprinkle parmesan on top of chicken and bake for another 8 to 10 minutes, until the cheese is completely melted.  (It might be a nice touch to put under the broiler for the last couple minutes.)

Meanwhile, make the spaghetti according to the instructions on the package.  Remember to salt the water, and don’t rinse the spaghetti when done!  The starch helps the sauce adhere to the noodles.

Heat remaining sauce on stove.

Serve by placing spaghetti into little mounds on each plate.  Pour sauce over pasta and top with chicken breast.  Sprinkle a little chopped basil on each plate, and voila!  Chicken Parmigiana 🙂

Don’t forget the garlic bread.

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