Chicken Parmesan is mistakenly considered an authentic Italian dish, but it’s (almost) as American as apple pie. In this version, panko breadcrumbs give it extra crunch and the chicken sits atop our Basic Tomato Sauce (or marinara recipe)loaded with basil.
What to buy: We started with 12-ounce chicken breasts and cut them in half to make 6 portions. Go ahead and use 6-ounce chicken breasts if you find them at your local market, though they are harder to come by these days.
Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
Game plan: For a slacker solution, you could use good-quality store-bought tomato sauce.
This recipe was featured as part of our Italian-American Favorites recipe gallery.
Beverage pairing: Kali Hart Monterey County Chardonnay, California. A good American Chardonnay for an Italian American dish. This white wine has a nice implicit fruity sweetness and a juicy acidity to make it a refreshing match for the chicken, tomatoes, and cheese.