By The second week of the family visit, the slower week, the one that settles into a rhythm. The first week is always arrival energy — everyone adjusting, catching up, filling in the gaps since the last visit. The second week is when it becomes just life. Breakfast together, the day's work distributed naturally, dinners that don't require planning because everyone knows what they like.
Jim and I spent two mornings fixing the fencing on the north side of the property — a project I'd been putting off all spring. We worked together with the ease of two people doing physical labor, not needing to talk much, talking when we did in the comfortable way of men with a task in front of them. He said at one point: I'm glad we're here. Just like that, no preamble. I said: so am I, Jim. We put up another section of fence.
Teddy made dinner on Thursday — his choice, his execution, start to finish. He made a chicken piccata he'd been wanting to try: pounded chicken cutlets, lemon and caper sauce, simple pasta alongside. It was excellent. Real restaurant-level work, honestly. He brought it to the table with the right kind of modesty — not false modesty, but the kind that means you know you did well and you don't need to announce it. We told him anyway. He grinned.
Sarah and I walked the property together on Friday evening, something we used to do every summer. Just walking, talking about everything and nothing, the way parents and adult children walk together when they have time and nowhere specific to be. She said: the farm looks good, Dad. It does. It does look good.
Teddy’s chicken piccata was the meal of the week — maybe the meal of the whole visit — and it got me thinking about that whole family of pan-cooked, sauced chicken dishes that feel like real cooking without being fussy about it. Baked chicken parmesan sits right in that same spirit: pounded cutlets, bright acidity, something melted and golden on top, a plate that looks like you meant every bit of it. If you want to build toward the kind of dinner Teddy pulled off, this is a worthy place to start — or to hand off to someone who’s ready to make the whole thing their own.
Baked Chicken Parmesan
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, for serving (optional)
Instructions
- Preheat and prepare. Heat oven to 400°F. Line a rimmed baking sheet with a wire rack and lightly coat with cooking spray.
- Pound the chicken. Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
- Set up a dredging station. Arrange three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 2 tablespoons of the Parmesan, garlic powder, and oregano.
- Bread the chicken. Dredge each breast in flour and shake off the excess. Dip into egg, letting the extra drip off. Press firmly into the breadcrumb mixture, coating both sides evenly.
- Sear briefly. Heat olive oil in a large oven-safe skillet or on a griddle over medium-high heat. Sear the breaded chicken 2 to 3 minutes per side until the coating is golden. Transfer to the prepared rack on the baking sheet.
- Top and bake. Spoon marinara sauce evenly over each breast. Scatter mozzarella and the remaining 2 tablespoons of Parmesan on top.
- Bake until cooked through. Bake for 18 to 22 minutes, until the cheese is bubbling and golden and the chicken registers 165°F at the thickest part.
- Rest and serve. Let the chicken rest 3 to 5 minutes before serving. Top with fresh basil if desired, and serve alongside pasta, a green salad, or crusty bread.
Nutrition (per serving)
Calories: 430 | Protein: 46g | Fat: 16g | Carbs: 22g | Fiber: 2g | Sodium: 820mg