Chicken Parmesan

Are you a fan of HGTV? If so, then you know who Joanna Gaines is. Not only do she and her husband Chip do television shows, have a whole complex of stores and eateries in Waco, Texas, and a magazine, but Joanna also has a couple of cookbooks to her name. This recipe is from her latest book, Magnolia Table Vol. 2. There are many good recipes in the book, but I thought I would give this one a try. Very easy and very delicious! I did add some mozzarella to the cheese topping at the end.

Prep:  20 minutes          Cook:  25 minutes    

  • 4 boneless, skinless chicken breasts, (about 6 to 8 ounces each)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 teaspoon garlic salt
  • 1 sleeve (40) buttery crackers, crushed
  • 4 ounces Parmesan cheese, grated (about 1 cup)
  • 2 tablespoons olive oil
  • 1 teaspoon fresh lemon juice
  • ½ cup mayonnaise, preferably Hellmann’s
  • 1 tablespoon chopped fresh parsley (optional)
  1. Preheat oven to 400 degrees.
  2. Place the chicken between two sheets of plastic wrap and use a meat pounder or heavy skillet to pound them to a 1-inch thickness to even them out. Season the chicken evenly on both sides with salt and pepper. (Barbara’s note: I purchased thick sliced chicken breasts, not cutlets, and didn’t need to do anything with them. They were thinner than 1-inch, but I thought they were perfect!)
  3. In a medium bowl, whisk together the eggs and garlic salt until combined. In another bowl, combine the crackers and ½ cup of the Parmesan. Dredge each chicken breast in the egg mixture, then in the cracker mixture, and set the chicken aside on a plate.
  4. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add 2 pieces of the chicken and cook until the cracker coating is crispy and golden brown, 3 or 4 minutes on each side. Remove to a sheet pan. Repeat with the remaining 1 tablespoon oil and chicken breasts.
  5. Transfer the sheet pan to the oven and bake until the chicken is cooked through or an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, 8 to 10 minutes.
  6. Meanwhile, in a medium bowl, combine the remaining ½ cup Parmesan, the lemon juice, and mayonnaise.
  7. When the chicken is done, smear it with the mayo/Parmesan topping and turn on the broiler. Broil until the cheese is bubbling and golden, about 3 minutes.
  8. Sprinkle with the parsley, if desired, and serve with pasta and marinara sauce.