I know it's spring. I know I should be fawning over fresh peas and arugula and cooking things with bright citrusy flavors. But with the last vestiges of winter weather still in the air, I decided to make the ultimate comfort food: chicken parm. Its also a very homey dish to me (I picture Italian grandmothers making this for their entire extended families on Sunday afternoons), and this being my first dinner in the apartment, I found it appropriate.
Chicken Parmesan is usually made with chicken breasts pounded thin. There were chicken tenderloins in the freezer, so I used those instead. I didn't pound them because they were already pretty thin. I decided to saute the chicken, instead of frying it, for two reasons. 1) Health: Even if you do smother it in cheese, sauteed chicken at least sounds better for you. 2) Economy: I didn't want to use an entire bottle of oil.
