My Chicken Parmesan

I have become incredibly picky when it comes to Chicken Parmesan since I started making my own. I finally got the original recipe off my old computer, just to find out that I've deviated from it a lot, so I'm providing what I do because I love it too much to go back to the original.

 

Notes:

• This is my own homemade recipe, so if it's hard to understand just let me know and I'll try to fix the problem!
• The measurements of the flour, buttermilk, breadcrumbs, and cheese are total estimates b/c this is the one recipe that I don't measure out anymore. So take them with a grain of salt and adjust to what you need. ; ) This is not a picky recipe at all.
• I always serve with a marinara sauce, on a bed of spaghetti, and with a side garlic bread; but Ina Garten serves hers with a Lemon Vinaigrette.

Yield: 2-4 servings, but can easily be adjusted

Ingredients:

• 2 sk/bn less chicken breasts (3/4 - 1 lb.)
• 1/2 cup flour
• 1 cup buttermilk
• 1/2 cup Italian seasoned breadcrumbs (I actually really like Shurfine)
• 1/4 cup Mozzarella cheese, extra for garnish
• 1/4 cup grated Parmesan cheese
• ~ 2 Tbs. Extra Virgin Olive Oil
• 2 garlic cloves, peeled and whole or minced
• salt and pepper

Special tools: Parchment paper, meat tenderizer (with flat side) or rolling pin.

Directions:

Between two pieces of Parchment paper, pound chicken breasts to a uniform 1/4" thickness.

Combine butermilk, mozzarella, and parmesan in good dish for dredging. Lay out breadcrumbs in dish or parchment paper. Set aside.

Heat oil and garlic in heavy, non-stick skillet over medium-high heat. Keep an eye on the garlic, you don't want it to burn!

Dust chicken with flour --  a thin, uniform coat and shaking off excess -- and then s&p both sides. Dip both sides of chicken in buttermilk-cheese mixture, allowing excess to drip off. Dredge in Italian breadcrumbs.

Remove garlic from oil. Saute chicken 4-5 minutes until golden brown. Turn and saute another 3-4 minutes, or until brown and chicken is cooked through. 

Tip: 

B/c my pans tend to get and stay very hot, I allow the oil to heat up on med-high heat until the first side of chicken is a light brown, then I lower the temp to med, med-low so that the chicken can cook through, without burning the outside. This is especially helpful if the breasts are large. Just don't drop it too much because you want your oil to stay hot, so the breasts don't get soggy.

Enjoy!