Chicken Parmesan for Two
What’s better than a huge batch of chicken Parmesan? A very small batch.
Why This Recipe Works
Instead of setting up a three-step breading station (flour, egg, and bread crumbs) for just two servings of chicken Parmesan, we streamlined the process by whisking the flour into the egg. A simple tomato sauce played multiple roles—we layered it with melted cheese over the cutlet, we dressed a side of pasta with it, and we saved the rest for another use.