If you’re tired of Thanksgiving Day leftovers, try this: One of my all-time favorite comfort foods is chicken parmigiana. Here is an easy recipe for it. You could serve the chicken parmigiana with pasta or as a sub sandwich. 

Ingredients:

• 2 boneless, skinless, chicken breasts, cut in half (4 pieces total)
• salt
• freshly ground black pepper
• 1 large egg
• 1 cup dried bread crumbs, preferably panko
• 1/4 cup olive oil
• 4 oz. mozzarella, preferably fresh (you could also use provolone)
• 1/2 cup grated Parmigiano-Reggiano cheese
• Marinara sauce (fresh or store-bought)

Method:

1. Pound the boneless breasts to a uniform thickness of about 1/3 inch. Salt and pepper the breasts.
2. Beat the egg in a shallow bowl and place the bread crumbs in another bowl.
3. Dip the cutlets, one at a time, into the egg and then into the breadcrumbs. Use your fingers to press the crumbs onto the breasts. Set aside or refrigerate until you’re ready to cook.
4. Heat the olive oil over medium-high heat in a large skillet. The oil is ready when it begins to shimmer or a few bread crumbs sizzle in the oil.
5. Carefully place the breaded cutlets into the skillet and saute until golden, about 4-5 minutes per side. Remove the cutlets from the skillet and place on an ovenproof plate or cooking sheet.
6. Top the cutlets with sliced mozzarella and half of the Parmigiano-Reggiano.
7. Set the plate or sheet in the oven and broil the cutlets until the cheese is melted and lightly browned.
8. Serve the chicken parmigiana with your favorite pasta, risotto, polenta, etc., or as a sandwich, topped with warm marinara and the remaining Parmigiano-Reggiano.

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   Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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