this is my favorite, all-time, go-to recipe for chicken parmesan (courtesy martha stewart magazine, years ago, and as usual edited by yours truly just a bit). it is light and crunchy, thanks to the panko breading (my edit, sorry martha) and has so much delicious, italian flavor.
it’s probably the red wine vinegar… i’ll eat almost anything if it has red wine vinegar in it. or on it.
it is perfectly paired with a simply dressed pasta or – as recommended by martha herself – arugula, tomatoes, blanched green beans, and crumbled parmesan cheese topped with olive oil & vinegar.
baked crisp parmesan-romano chicken
1/4 cup extra-virgin olive oil, plus more for baking sheet
1/4 cup plus 1 tbsp red wine vinegar
1/2 tsp coarse salt
1/4 tsp crushed red pepper flakes
1/2 tsp dried oregano
2 garlic cloves, minced
3 lbs chicken breasts, pounded to flatten just a bit
1 cup panko (if you can’t find panko, you can sub plain breadcrumbs)
1/4 cup freshly grated parmesan cheese
1/4 cup freshly grated pecorino romano cheese
2 tbsp finely chopped fresh flat-leaf parsley
1/4 tsp freshly ground pepper
1. preheat oven to 400.
2. in a small bowl, whisk together oil, vinegar, salt, red pepper flakes, oregano, and garlic. pour into a large ziploc bag. add chicken to bag, seal, and let marinate in fridge for at least 1 hour or up to 8 hours.
2. in a medium , shallow bowl stir together panko, cheeses, parsley, and pepper with a fork. line a rimmed baking sheet with foil. oil lining (i highly recommend a spray olive oil – much easier & cleaner).
3. dredge each chicken piece in panko mixture to coat; shake off excess. transfer to prepared baking sheet.
4. bake chicken until cooked through, 45-50 minutes. using a spatula, loosen chicken from sheet to serve.