Chicken Parmesan

We love chicken parmesan in this house. I probably make it every other week. I don't use a recipe for mine because I make it so often, so I've included a link to Once Upon a Chef's. After frying the chicken cutlets, she tops them with cheese and broils them individually. Then drizzles them with marinara sauce. I have always done the traditional method of frying them in oil, laying them in a sauce covered pan, topping them with marinara and cheese, and then baking them. But I have always felt they were a tad soggy. This version stays super crispy. Serve this meal with a side of spaghetti and caesar salad. (See my post for homemade version.)

https://www.onceuponachef.com/recipes/easy-chicken-parmesan.html

Notes:
Here are a couple of things I do differently:
1. I use a sprinkling of basil, oregano & parsley in the breadcrumb/parm mixture. No thyme
2. I stick with classic mozzarella, not fontina
3. I only use panko bread crumbs & always use Rao's marinara
4. Any extra COOKED chicken cutlets - par freeze them - and then warm them up in the future for salads, chicken alfredo, individual chicken parm. They come in so handy!!


Modifications:
Low Carb: skip the side pasta
Gluten Free: GF flour, panko, and spaghetti
Vegan: stick with salad and spaghetti
Pescatarian: stick with salad and spaghetti
Picky Kids: I think they’ll like this one!