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Chicken Parmesan

For classic Italian comfort tonight, Chicken Parmesan recipe from the net.


 

Here is a lot of Chicken Parmesan that I love to cook in my kitchen. My dad asked me to find him the best Chicken Parmesan that is tasty. Also you should check out dinner ideas.




Chicken Parmesan Recipe

Ingredients
Sauce:
1/2 large yellow onion, grated (don't cut onion in half, just grate half of a whole onion), about 3/4 cup of grated onion
1/4 cup olive oil
2 medium garlic cloves, peeled and minced
1 can (28 oz) crushed tomatoes (we use Muir-Glen)
1 teaspoon dried oregano
Pinch of red pepper flakes
Pinch of sugar
Chicken:
4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
Salt
2 eggs
1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)
1 cup freshly grated Parmesan cheese
1/4 cup olive oil
2 Tbsp fresh basil leaves, thinly sliced
8 ounces mozzarella cheese, sliced
Method
1 First start the sauce and while the sauce is cooking you can proceed with the chicken. Heat the olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes. Add the minced garlic. Cook until fragrant, about a minute more. Then add the crushed tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered while you prepare the chicken (about 10-12 minutes).
pound chicken breasts with meat hammer or mallet
2 Preheat oven to 400°F. Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Use a meat hammer, mallet, rolling pin, or even a heavy empty wine bottle to pound or roll the chicken pieces to an even thickness of 1/4 to 1/2-inch. Sprinkle salt on both sides of the cutlets.
dip chicken cutlet into egg mixture dip chicken cutlet into breading mixture
3 In a shallow bowl (large enough to dredge the cutlets), mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.
4 Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat until the oil is shimmering (not smoking) and a piece of breading dropped into it sizzles. Working one cutlet at a time, dip the chicken cutlet into the egg mixture and then into the breadcrumbs. Working in batches as to not crowd the pan, place the dredged cutlets into the pan. Lower the heat to medium and gently fry the chicken cutlets until they are golden brown on each side, about 3 to 4 minutes per side.
saute chicken cutlets in olive oil until browned place browned cutlets on tomato sauce in roasting pan
place sauce over cutlets and top with slices of cheese bake chicken parmesan until cheese has melted and begins to brown
5 Spread enough tomato sauce to thickly coat the bottom of 9x13 casserole pan or baking dish. Once the cutlets are browned on both sides, arrange them on top of the tomato sauce in the baking dish. Spoon tomato sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/2 cup of Parmesan cheese.
6 Bake in the oven at 400°F for 10-12 minutes, or until the mozzarella begins to brown.
Serve with spaghetti and the remaining sauce, or in a large bread roll.








Chicken Parmesan Recipe

TOTAL TIME
23mins
PREP 8 MINS
COOK 15 MINS

This is one of our "I want something different tonight" favorites. So VERY good!
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INGREDIENTS Nutrition

SERVINGS 4 UNITS US
4 boneless skinless chicken breast halves
salt and pepper
1?2 cup Italian breadcrumbs
1 egg, beaten
4 teaspoons butter
2 cups spaghetti sauce
4 slices mozzarella cheese
1 teaspoon grated parmesan cheese

Pound chicken to flatten.
Salt and pepper to taste.
Dip chicken in egg; then in bread crumbs.
Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
Remove from skillet.
To skillet add spaghetti sauce.
Heat thoroughly.
Add chicken.
Place slices of mozzarella on top of chicken.
Sprinkle with parmesan.
Cover and cook until cheese is melted.
Serve with a side of spaghetti.









Chicken Parmesan Recipe

Ingredients
Chicken
500 grams chicken thighs - boneless skinless breasts work too
1 cup panko
1 sprig rosemary stem removed and minced
3 sprigs thyme - fresh stems removed and minced
40 grams Parmigiano-Reggiano grated
1/4 cup flour - all-purpose
1 large egg
2 tablespoons extra virgin olive oil

Basic Tomato Sauce
1 tablespoon extra virgin olive oil
4 cloves garlic minced
1 large onion minced
850 grams tomatoes - whole stewed
3 tablespoons tomato paste
2 teaspoons oregano - dried
1 teaspoon salt to taste
black pepper to taste
Chicken Parmesan
80 grams Mozzarella cheese grated
460 grams dried spaghetti
parsley - flat leaf minced

Instructions
Put the oven rack in the middle position and preheat to 350 degrees F (175 C). Put a cooling rack on top of a baking sheet.
In a large bowl, combine the panko, rosemary, thyme and parmigiano reggiano. Bread Crumbs for Chicken Parmesan
In a separate bowl, beat the egg until the yolk and white are well incorporated.
Generously salt and pepper the chicken on both sides, then dust with flour to coat evenly. Chicken Parmesan
Dip the coated chicken in the egg, making sure to cover the whole surface of the chicken with egg, then transfer the chicken to the bowl with the breadcrumb mixture. Coat both sides with a thick layer panko, pushing down on the chicken a bit to ensure an even coat.
Place the chicken on the wire rack, then drizzle 2 tablespoons of olive oil evenly over the chicken. Chicken Parm
Put the baking sheet in the oven. Bake chicken for 20 minutes or until an instant read thermometer reads 160 degrees F (71 C).Chicken Parmesan
While the chicken is in the oven, heat a frying pan over medium heat and add the remaining 1 tablespoon of olive oil, along with the garlic and onions. Saute until the onions are translucent and start turning brown around the edges. Onions for Chicken Parmesan Sauce
Add the stewed tomatoes, tomato paste, and dried oregano, then salt and pepper to taste. Use a spatula to break up the tomatoes into small pieces. Simmer until the sauce is thicker.
Bring a large pot of well salted water to a boil.
After removing the chicken from the oven, increase the temperature to 500 degrees F (260 C).
Pour the sauce into a casserole dish, then top with the baked chicken. Sprinkle with the Mozzarella and you can top with additional Parmesan if you'd like. Baked Chicken Parmesan
Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden brown crust on top. No-Fry Chicken Parmesan
Boil the pasta according to the package directions, drain, then toss with olive oil.
Serve the chicken over a bed of spaghetti with a sprinkle of parsley.







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