Chicken Parmesan - can never wrong

While in India, eating chicken at home on Sundays would mean Chicken Curry. My mother and the rest of the extended family on both sides (meaning Maternal and Paternal), would make blind folded Chicken curries on Sundays. It was such a routine for years and years, that the new generation has reached its saturation point. I have a terrible nausea of chicken curries now in my 30s. (My mother still makes chicken curry on sundays, with the same masala, and refuses to abandon it at ay cost).

So, thanks to my life a little away from my beloved families, and above all our little toddler who loves Chicken, Parmesan Chicken was the solution to my boredom. It is something I can never ever go wrong with and I can make plenty and plenty of servings of it. I guess a dish that the cook herself loves (no no darling, I am not a feminist!!!), always comes out the best. Crispy, golden brown crust on the outside and moist chicken on the inside, is what makes it so delectable. Time and again, it has been proved that, you can serve this at any party and it is a big hit, esp with kids.

I had seen a vidoe of Ina Garten's Chicken Parmesan, and I follow almost similar recipe with the only difference being I do not keep Parmesan always in my refrigerator. At times, I substitute it with bread crumbs and some herbs. I do not like to overpower it with ginger-garlic, or any dry rubs. It makes the chicken all the more dry. Simple steps:

Pound Chicken Cutlets in 1/2 inch slices. (in a plastic sheet of course)

Heat pan with canola oil

Dip cutlets in egg, than in a mixture of bread crumbs and shredded Paremsanano Reggiano.

Shallow fry in hot oil, being 3-4 min on each side depending on the thickeness of the cutlets.

Serve with a lettuce/arugula salad.

Voila!!!!!