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Chicken Parmesan on a plate
Andre Lewis

Chicken Parmesan Tender Skillet

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 12 raw chicken breast tenders about 1 1/2 lbs total, tough tendons removed
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 tbsp water for egg wash
  • 1/2 cup fine yellow cornmeal
  • 1/3 cup finely grated Parmesan
  • 5 tbsp olive oil divided
  • 2 garlic cloves minced
  • 1 can 15 oz crushed tomatoes
  • 1/2 tsp dried oregano
  • 1/4 cup water for sauce
  • 4 oz low-moisture mozzarella grated

Method
 

  1. Pat tenders dry; add salt and pepper. Put flour in shallow dish, egg beaten with egg-wash water in another, and cornmeal mixed with Parmesan in a third. Lightly flour, egg-dip, and cornmeal-coat tenders; discard unused mixtures.
  2. Heat 2 tablespoons oil in 12-inch skillet over medium. Cook 6 tenders 3 to 4 minutes per side until golden and 165°F inside; transfer to clean plate. Repeat with 2 more tablespoons oil and remaining 6 tenders.
  3. Carefully wipe dark loose crumbs and excess oil from empty skillet with paper towels held in tongs. Reduce to medium-low; add remaining tablespoon oil and cook garlic 30 seconds.
  4. Add tomatoes, oregano, and sauce water. Simmer 8 to 10 minutes, stirring occasionally, until spoon-coating.
  5. Arrange cooked tenders over sauce with exposed edges, slightly overlapping if needed. Spoon sauce across centers; scatter mozzarella. Cover over low 2 to 3 minutes until cheese melts.
  6. Remove from heat; serve 3 tenders with sauce per portion.