LIGHTER CHICKEN PARMESAN WITH SIMPLE TOMATO SAUCE
Such a delicious chicken dish!! If you are tight on time, you can substitute 2 cups of your favorite plain tomato sauce for the simple tomato sauce. Two cups of fresh bread crumbs can be substituted for the panko (they will shrink as they toast). Because these cutlets are breaded, one cutlet per person is plenty - but try to buy the largest chicken breasts you can to ensure good size portions.
Provided by Chef mariajane
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Adjust an oven rack to the middle position and heat the oven to 475°F.
- Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 20 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the parmesan.
- In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt and 1/2 teaspoons pepper together. In a third shallow dish, whisk the egg whites and water together.
- Line a rimmed baking sheet with foil, place a wire rack on top and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip in the egg whites, and finally coat with the bread crumbs. Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.
- Spray the tops of the chicken with the vegetable oil spray. Bake until the meat is no longer pink in the center and feel firm when pressed with a finger, about 15 minutes.
- Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet; top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce and parmesan separately.
- FOR SIMPLE TOMATO SAUCE: Pulse the tomatoes in a food processor until mostly smooth, about ten one second pulses; set aside.
- Cook the garlic, tomato paste, oil and pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes.
- Stir in the puréed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes.
- Off the heat, stir in the basil and season with salt and pepper to taste. Cover and set aside until needed.
Nutrition Facts : Calories 282.8, Fat 10, SaturatedFat 3.6, Cholesterol 53.1, Sodium 766, Carbohydrate 25, Fiber 3.7, Sugar 8.1, Protein 24
CHICKEN CUTLET PARMESAN WITH TOMATO SAUCE
This recipe is one of my all time favorites. I adapted it from 365 Ways To Cook Chicken. Serve with buttered spaghetti (or rice) and a tossed salad. I personally think this dish is better (and cheaper) than Parmesan Chicken in an Italian restaurant.
Provided by MrsJ492
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the sauce first.
- Heat oil over medium heat in a medium-sized saucepan.
- Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
- Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
- While the sauce is reducing, prepare the chicken breasts.
- Preheat oven to 350 degrees.
- Combine bread crumbs and Parmesan cheese in a plate.
- Place egg in shallow bowl.
- Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
- Heat oil over medium heat in a large frying pan,
- Add coated chicken breasts.
- Cook until lightly browned, about 5 minutes per side.
- Arrange chicken breasts in a single layer in an oven proof baking dish.
- Pour tomato sauce over chicken.
- Top with mozzarella cheese.
- Bake until cheese is melted and bubbly, approximately 15 minutes.
CHICKEN PARMESAN
With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 500 degrees F.
- Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
- Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
- In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
CHICKEN CUTLETS WITH BURRATA AND MELTED BABY TOMATO SAUCE
Scott Conant tested the recipes in his newest cookbook, Peace, Love, and Pasta, in a way he never has before: in his home kitchen, surrounded by his family. The Chopped judge wrote the entire book during quarantine. "It really represents this transition I've had over time, from cooking all my meals in restaurants to cooking at home for my children," he says. Instead of filling the pages with complicated, chef-y recipes, he decided to share takes on Italian-American classics, like these chicken cutlets with burrata and tomato sauce - a simple twist on chicken parm. "The flavors are so vibrant," Scott says. And because the cutlets are cooked on the stove, not baked, they're faster than classic chicken parm, too!
Provided by Scott Conant
Categories main-dish
Time 1h30m
Yield 4 servings, plus 3 1/2 cups of melted baby tomato sauce
Number Of Ingredients 20
Steps:
- In a shallow bowl, combine the flour and a pinch of salt. In a second shallow bowl, beat the eggs with a splash of water and a pinch of salt. In a third shallow bowl, combine the panko, oregano, grated Parmigiano-Reggiano, red pepper flakes and a pinch of salt. Lightly sprinkle salt over the chicken thighs, then dredge 1 seasoned chicken thigh in the flour, making sure to coat both sides evenly. Shake off the excess flour, then dip the thigh into the seasoned egg wash, making sure to coat both sides evenly. Let the excess egg mixture drip off, then dip the thigh into the panko mixture, pressing down to coat the chicken thoroughly with the breadcrumb mixture on both sides. Set aside and repeat with the rest of the chicken.
- Heat the oil in a large sauté pan set over medium heat and add the breaded chicken cutlets, working in batches if necessary. Cook until the breading is golden brown on the bottom, 7 to 9 minutes, then flip and add the butter and thyme to the pan. Cook the second side of the cutlets until golden brown, basting with the browning butter, 3 to 4 minutes. Remove the cutlets to a paper towel-lined plate and lightly sprinkle salt over each one. Repeat until all the cutlets have been fried.
- Divide the cutlets among four dinner plates. Spoon melted baby tomato sauce over the top, then add a few spoonfuls of burrata on top of the tomatoes. Season with additional salt to taste and serve immediately.
- In a sauté pan, heat the oil slightly over low heat. Add the garlic slices, oregano and red pepper flakes and sauté for 30 seconds. Before the garlic has taken on any color, add the cherry tomatoes to the pan, turn the heat up to medium high, season with a pinch of salt and continue to sauté as the tomatoes release their juices. Once the juices and the pectin from the tomatoes have combined with the oil and have started to form a nice sauce (about 8 to 10 minutes), stir in the basil. Remove from the heat and adjust the seasoning with salt. Serve immediately, or store in an airtight container in the refrigerator for 4 to 5 days until ready to use.
PARMESAN CHICKEN CUTLETS
Toss grated Parm into panko for crisper, better-tasting chicken cutlets. Want nuggets? Just cut the chicken into smaller pieces before breading.
Provided by Bon Appétit Test Kitchen
Categories Chicken Kid-Friendly Quick & Easy Dinner Parmesan Breadcrumbs Bon Appétit Sugar Conscious Cheese Week Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
- Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere. DO AHEAD: Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
- Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.
TUSCAN FARMHOUSE CHICKEN CUTLETS WITH RED SAUCE
I started out with fried chicken and veggies in mind for lunch. Then things changed. What I thought would be my take on Chicken Parmesan did not have any Parmesan Cheese in it so it could not be. Parmesan Chicken it may not be, but it surely is not lacking in flavor. I used my homemade lasagna sauce recipe (adjusting...
Provided by Diane Atherton
Categories Pasta
Time 50m
Number Of Ingredients 24
Steps:
- 1. SAUCE: Heat oil in a medium size sauce pan over a medium heat. Add onion, bell pepper and garlic; cook until tender
- 2. Add diced tomatoes with juice, tomato sauce and seasonings. Bring to a boil, reduce heat and simmer 15 minutes covered. Uncover and contine to simmer another 15 minutes, stirring occassionally until thickened. Taste test, add add'l seasoning if desired.
- 3. PREPARING CHICKEN: Pound chicken to about 1/4 inch thickness. NOTE: If chicken breast are large, you can pound to 1/4 inch thickness and slice in 1/2 for 2 servings.
- 4. Set up 3 bowls for battering: 1st bowl combine flour and salt and pepper to taste. 2nd bowl beat eggs with 2 tablespoons milk. 3rd bowl panko bread crumbs, italian seasoning and a sprinkle of salt if desired.
- 5. In a large skillet heat about 2 tablespoons olive oil and 1 tablespoon butter over a med/high heat, closer to a med heat than a high heat. Add more as needed.
- 6. Rinse chicken and pat dry. Dredge in flour mixture 1st, then dip in egg mixture and last dredge in panko bread crumbs.
- 7. Fry until a nice golden brown on both sides. Add add'l olive oil and butter as needed. NOTE: You are not deep frying, just keep pan nicely coated.
- 8. Line an appropiate size pan with foil; place cutlets in pan. Spoon a small about of sauce over chicken (2 to 3 tablespoons). Top with a slice of mozzarella cheese (or 2 to 3 tablespoons of shredded). Place under broiler in oven until cheese melts (about 2 minutes). NOTE: I put rack on 3rd level from broiler.
- 9. Place pasta on plates, spoon some of the sauce over pasta, top with a chicken cutlet and spoon more sauce over chicken. Enjoy!
TOMATO CHICKEN PARMESAN
A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!
Provided by vero_cn81
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
- In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
- Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 31.2 g, Cholesterol 167.6 mg, Fat 22.5 g, Fiber 3.1 g, Protein 44.3 g, SaturatedFat 10.2 g, Sodium 1249 mg, Sugar 7.2 g
CHICKEN PARMESAN
A classic Italian-American Parmesan - a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese - is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan's tang. Baked until brown-edged and bubbling, it's classic comfort food - hearty, gooey and satisfying. Although chicken or veal cutlets are the standard, boneless, skinless chicken thighs make a more flavorful alternative. Pork or turkey cutlets work nicely here, too.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
- Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
- Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
- Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
- Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
SIMPLE CHICKEN PARMESAN
Simple Chicken Parmesan is the perfect dish to lure kids into the kitchen - what kid doesn't like chicken tenders and spaghetti? And this dish is loaded with mini cooking lessons. With one simple recipe, kids learn how to boil pasta, mince garlic, grate cheese, make tomato sauce, and pound, bread and saute cutlets. Bonus: This recipe makes twice the sauce needed, so freeze half for another meal.
Provided by USA WEEKEND columnist Pam Anderson
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
- Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
- Bring 2 quarts of salted water to a boil in a large soup kettle.
- In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
- Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
- Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
- Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
- Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.
Nutrition Facts : Calories 714.7 calories, Carbohydrate 67.4 g, Cholesterol 125.8 mg, Fat 29.2 g, Fiber 6.2 g, Protein 45.6 g, SaturatedFat 6.4 g, Sodium 655.2 mg, Sugar 2.9 g
CHICKEN CUTLET PARMESAN
Mark Strausman of the Campagna restaurant, in New York City, promises that this fried chicken stays crispy even after it's baked in the sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Using a meat tenderizer or a heavy skillet, pound chicken breasts between two sheets of plastic until flat, about 1/4 inch in thickness. Place milk, flour, eggs, and breadcrumbs in separate shallow baking dishes. Season eggs with a pinch of salt. Dip each breast in the following order: milk, flour (shake off excess), eggs, and breadcrumbs (press down firmly while coating with breadcrumbs).
- In a large skillet, melt butter with olive oil over medium-high heat until sizzling. Arrange chicken breasts in the pan without crowding, cooking in batches if necessary. Reduce the heat, and cook chicken until golden brown and juices run clear when poked with a sharp fork, 3 to 5 minutes per side. Remove to a baking sheet lined with paper towels; pat off excess oil.
- Place 1/2 cup of the warm tomato sauce in the bottom of a 9-by-13-by-2-inch baking dish. Add 3 cooked breasts to the baking dish; cover with 1/2 cup of the tomato sauce and half of the sliced mozzarella. Repeat with the remaining chicken breasts and sauce; top with mozzarella. Transfer to broiler, and broil until the cheese is melted and golden brown, about 5 minutes. Remove from the broiler, and serve immediately.
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BREADED CHICKEN PARMESAN WITH TOMATO SAUCE I PANNING …
From panningtheglobe.com
5/5 (2)Total Time 1 hr 10 minsCategory Main CourseCalories 706 per serving
- Preheat oven to 350ºF. Open the cans of tomatoes and set aside. Put oil, garlic and red pepper flakes into a large, nonreactive pot. Turn the heat to medium. Keep watch. As soon as the garlic starts to sizzle, stir it around for 20-30 seconds, but don’t let it brown. Pour in the tomatoes and salt. As soon as everything starts to bubble, turn the heat down to a simmer. Cook sauce for 20 minutes, uncovered. If you like your sauce chunky, use the back of a wooden spoon to break up the tomatoes. If you like your sauce smooth, puree in a food processor or use an immersion blender to puree the sauce in the pot. Just before using, stir in slivered basil.
- While the sauce is simmering, pound the chicken breast halves by putting one half breast into a large ziplock baggie, unsealed. Using a meat mallet or a heavy rolling pin, pound the breast gently and evenly, 12-20 times, starting at the middle and working towards the edges, until you get an even thickness of about 1/2 to1/4 inch. Repeat with the remaining chicken.
- Set out a large plate and pour the flour onto it. Next to that put the eggs into a wide shallow bowl and whisk them. Next to the eggs put a large plate with the breadcrumbs on it. Season the chicken breasts with salt, to taste, on both sides. Then dredge with flour. Shake off the excess. Then dip the breast into the egg and coat both sides, allowing the excess to drip off. Then press the breast into the crumbs to coat both sides. Put the breaded chicken onto a plate and repeat the process with the rest of the chicken.
- Heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Place two of the chicken breast in the pan and cook for one to two minutes per side, just until you get a nice golden brown crust. You may need to add a bit more oil, if the pan seems too dry when you flip the chicken over. Transfer browned chicken to a platter, add 2 more tablespoons of oil to the pan and brown the rest of the chicken.
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