BEST CHICKEN PARMESAN
This easy, best chicken Parmesan has a crispy crust, juicy interior, zesty marinara sauce, and a crusty golden layer of gooey cheeses. It is served with rigatoni pasta.
Provided by Culinary Envy
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 31
Steps:
- Heat a large skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Stir in chopped basil at the last minute.
- Bring a large pot of lightly salted water to a boil while sauce is cooking. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
- Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/4-inch thickness.
- Prepare a breading station with 3 large mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
- Dredge each piece of chicken in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining chicken and set on a plate.
- Heat about 1 inch canola oil in a large cast iron skillet over medium-high heat until hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese.
- Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes. Serve with marinara sauce and rigatoni.
Nutrition Facts : Calories 1167.6 calories, Carbohydrate 139.4 g, Cholesterol 188.9 mg, Fat 38.9 g, Fiber 7.6 g, Protein 63 g, SaturatedFat 8.7 g, Sodium 1527.8 mg, Sugar 7.4 g
CHICKEN PARMIGIANA
Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
- Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
- Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
CHICKEN PARMESAN
My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
- Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
- Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g
CHICKEN PARMIGIANA
This is a favorite dish in our family. I came up with this dish myself because the traditional version takes forever to make. I just throw a few ingredients together, pop the dish in the oven and forget it.-Robin Stevens, Cadiz, Kentucky
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the chicken in a greased 8-in. square baking dish. In a small saucepan, bring the tomato paste, water, garlic and seasonings to a boil. Pour over chicken. , Bake, uncovered, at 400° for 15 minutes. Sprinkle with cheeses; bake 10-15 minutes longer or until a thermometer reads 165°.
Nutrition Facts : Calories 240 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 994mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 23g protein.
CHICKEN PARMIGIANA
This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
- Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
- Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
- Heat grill to High and cook the chicken for 5 mins each side, then remove.
- Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
- Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
- Serve with vegetables or salad and some pasta or potatoes, if you like.
Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.31 milligram of sodium
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
CHICKEN PARMIGIANA
This is a very nice dinner for two. Serve it with your favorite pasta and tossed greens.
Provided by Candy
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
- Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
- Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 44.9 g, Cholesterol 184.1 mg, Fat 18.3 g, Fiber 5.6 g, Protein 43.5 g, SaturatedFat 7.6 g, Sodium 1309.5 mg, Sugar 17.2 g
GIADA'S CHICKEN PARMESAN
Giada presents her take on this classic Italian dish.
Provided by Giada De Laurentiis
Categories cheese,chicken,dinner,herbs,Italian,lunch,tomatoes,vegetables
Time 1h40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 500ºF.
- 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 PARMESAN
An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.
Categories Chicken Tomato Broil Kid-Friendly Quick & Easy Dinner Mozzarella Parmesan Pan-Fry Bon Appétit Peanut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Place breadcrumbs and flour in 2 separate shallow bowls. Whisk eggs and milk in a medium bowl. Season chicken with salt and pepper. Dredge in flour, shaking off excess. Coat with beaten egg mixture, allowing excess to drip back into bowl. Coat with breadcrumbs, pressing to adhere. Place on a large plate or rimmed baking sheet.
- Heat 2 tablespoons oil in a large skillet over medium heat. Working in 4 batches, cook thighs until chicken is golden brown and cooked through, about 4 minutes per side; transfer to a paper towel-lined plate. Wipe skillet clean and add 2 tablespoons oil between batches.
- Preheat broiler. Lay 4 cutlets on a foil-lined baking sheet; spread each with 2 tablespoons pesto, top with a slice of cheese, and sprinkle with red pepper. Top with remaining cutlets and cheese. Broil until cheese browns, about 4 minutes.
- Divide sauce and chicken among shallow bowls and top with Parmesan.
CHICKEN PARMESAN
Make and share this Chicken Parmesan recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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. Optional, garnish with chopped parsley and more parmesan cheese.
Nutrition Facts : Calories 454, Fat 24.8, SaturatedFat 12.8, Cholesterol 176.8, Sodium 963.5, Carbohydrate 19.8, Fiber 2.4, Sugar 6.9, Protein 36.4
CHICKEN PARM
Make and share this Chicken Parm recipe from Food.com.
Provided by Mcab001
Categories Poultry
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- marinate chicken for a couple of hours in buttermilk.
- combine bread crumbs, spices and parm.
- Working one at a time, coat both sides of chicken in buttermilk, then dip into crumb mix.
- For chicken - fry in pan until cooked. put moz on top to melt. Top with tomato sauce.
- For eggplant, dip in buttermilk, coat with crumbs. spray with nonstick oil, place on baking sheet. Bake at 400 F for 15 minutes Turn them over & spray with cooking oil. Bake for 15 min more. Put moose on top & bake till melted. Top with tomato sauce.
Nutrition Facts : Calories 180.8, Fat 5.7, SaturatedFat 3, Cholesterol 15.9, Sodium 912.4, Carbohydrate 24.5, Fiber 6.7, Sugar 9.6, Protein 10.2
CHICKEN PARMESAN
This classic Italian dish starts out with two breast halves split in half -four pieces. Once flattened, they easily make four servings. From Cuisine.
Provided by Bev I Am
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Flatten chicken breasts with a mallet to 1/4" thick.
- Season with salt and black pepper.
- Dip into eggs.
- Dredge chicken in bread crumbs.
- Saute chicken in olive oil in a large skillet coated with a non-stick cooking spray.
- Cook over medium-high heat until lighly browned, about 3-5 minutes per side.
- Combine the marinara and broth then pour over chicken.
- Bring to a boil, cover and reduce heat to low.
- Simmer 5 minutes; turn chicken.
- Sprinkle chicken with both cheeses.
- Cover and simmer 5 minutes, or until cheese is melted.
- Serve with cooked angel hair.
Nutrition Facts : Calories 455, Fat 20.5, SaturatedFat 7.1, Cholesterol 167.7, Sodium 1594.4, Carbohydrate 34.6, Fiber 1.6, Sugar 19.5, Protein 32.1
CRISPY CHICKEN PARMESAN
The Best Chicken Parmesan with a deliciously crispy breadcrumb coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! This is here best Chicken Parmesan you will ever make! Simple to make and worth every minute. If you love a crispy crumb coating vs soggy crumb, look no further!
Provided by Karina
Categories Dinner
Time 45m
Number Of Ingredients 20
Steps:
- Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
- Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).
- When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
- Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).
- Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley.
- Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
- Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
- Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.
Nutrition Facts : Calories 560 kcal, Carbohydrate 25 g, Protein 31 g, Fat 36 g, SaturatedFat 11 g, Cholesterol 139 mg, Sodium 203 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CHICKEN PARM
This chicken is moist and saucy with great Parmesan flavor. Whenever I take it to a potluck, it disappears quickly and people often request the recipe.-Cara Flora, Kokomo, Indiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a shallow 3-qt. baking dish that has been coated with cooking spray. Bake, uncovered, at 400° for 20 minutes. Combine mayonnaise, cheese, oregano and pepper; spread over chicken. Sprinkle with paprika if desired. Bake 20 minutes more or until chicken juices run clear.
Nutrition Facts : Calories 183 calories, Fat 3g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 371mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
CHICKEN PARMESAN
This is an easy Chicken Parmesan recipe that i got from my aunt years ago. It is simple and easy to make on the days that work just seems to be the last thing i want to do. Cook time includes time that chicken cooks on stove.
Provided by DebbiF
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breasts between two pieces of plastic wrap and pound out to 1/2" thickness using a mallet or rolling pin.
- Combine bread crumbs, 1/4 cup parmesan, oregano, basil and cayenne in a pie plate.
- Coat each breast in the flour, shaking off any excess flour.
- Dip each breast in the egg and then into the bread crumb mixture.
- Set coated chicken aside on a plate.
- Heat oil in a large non-stick skillet.
- Carefully add chicken to pan, cooking two pieces at a time.
- Cook until golden on both sides.
- Spread one cup of the tomato sauce in the bottom of a baking dish and top with golden chicken breasts.
- Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses.
- Bake in a 375 degree oven for 20 minutes or until cheese is bubbly.
- Serve hot with spaghetti and tomato sauce.
Nutrition Facts : Calories 689.8, Fat 31.1, SaturatedFat 11.1, Cholesterol 212.7, Sodium 1566.4, Carbohydrate 50.2, Fiber 4.7, Sugar 8.5, Protein 51.2
CHICKEN PARMO
Make homemade chicken parmo, with breaded chicken and a cheesy béchamel topping. A great dish for lunch or dinner, serve with salad or your favourite sides
Provided by Adam Bush
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the chicken breasts between two pieces of baking parchment and use a rolling pin to bash out to a 1cm thickness.
- Fill three shallow bowls with the plain flour, beaten eggs and breadcrumbs. Dredge each chicken breast through the flour first, then the beaten egg and finally in the breadcrumbs, patting to coat them well, then put on a lightly oiled baking parchment-lined baking tray. Spray each of the chicken pieces with a little more oil and put in the oven for 40 mins until brown, crispy and cooked through.
- Meanwhile, make the béchamel. Melt the butter in a saucepan and, once foaming, add the plain flour and cook for 2-3 mins, stirring well. Gradually add in the milk, while whisking, only adding more once the last lot has been fully absorbed. Simmer for 5 mins until you have a thick, smooth white sauce. Season, grate in the nutmeg and add in ¾ of the red leicester. Once the cheese has fully melted, remove from the heat.
- Once the chicken is cooked, remove from the oven and heat the grill to high. Spoon the béchamel sauce over both of the chicken breasts and sprinkle over the remaining cheese. Grill for 1-2 mins until bubbling and golden and serve with a salad, if you like.
Nutrition Facts : Calories 825 calories, Fat 41.3 grams fat, SaturatedFat 22.5 grams saturated fat, Carbohydrate 54.9 grams carbohydrates, Sugar 7.7 grams sugar, Fiber 1.2 grams fiber, Protein 58 grams protein, Sodium 1.85 milligram of sodium
BEST CHICKEN PARM RECIPE
One of my favorite Italian dishes will always be Chicken Parm. Sadly too many restaurants fail at making this dish the way it should be made. Keep reading to see how easy it is to make a Chicken Parm that will blow away your favorite Italian restaurant's version.
Provided by Chef Dennis Littley
Categories Entree
Number Of Ingredients 9
Steps:
- Place the chicken breasts on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap and using a meat hammer lightly pound the chicken breasts (see notes).
- Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs.
- Coat the chicken breasts with the seasoned flour. Then place in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them.
- Heat a large saute pan on high heat and add about a half an inch of vegetable oil. Carefully place the breaded chicken cutlets into the oil using tongs. Add as many as you can into your pan without crowding them. Let them saute until they get a nice golden brown color. Using tongs turn them over and saute the other side until golden brown.
- Drain the fried chicken cutlets on baking racks over sheet pans (or baking sheets).
- Place the fried chicken cutlets in a baking dish. Top each cutlet with about ⅓ cup of spaghetti sauce, covering the chicken cutlet.
- Add two ounces of shredded mozzarella cheese on top of the marinara sauce.
- Sprinkle the chopped parsley on top of the mozzarella cheese.
- Bake at 350 degrees F for 20 minutes or until the cheese is nicely melted.*make sure the fried chicken cutlet has reached a minimum internal temperature of 165 degrees F
- Remove from the oven and serve immediately with your favorite pasta.
Nutrition Facts : Calories 747 kcal, Carbohydrate 69 g, Protein 63 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 247 mg, Sodium 1431 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
CLASSIC CHICKEN PARMIGIANA
Make midweek easier with our family-friendly chicken parmagiana. Ideal for freezing for busy week nights, the recipe is also easily doubled
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
- Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.
- To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
- Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they're from the freezer, until the mozzarella is melted and bubbling, then serve.
Nutrition Facts : Calories 405 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
CHICKEN PARM PIZZA
Make and share this Chicken Parm Pizza recipe from Food.com.
Provided by Arlyn Osborne
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Line the inside of a 10-inch springform pan with plastic wrap.
- Mix the Italian seasoning, onion powder, garlic powder, salt, pepper and paprika together in a bowl. Add the ground chicken and mix to combine.
- Spray your hands with nonstick spray and press the mixture into an even layer in the prepared pan. Fold plastic over to cover and freeze until solid, 6 hours to overnight.
- Add the flour and garlic powder to a sheet pan and mix to combine.
- Add the panko and bread crumbs to another sheet pan and mix to combine.
- Beat the eggs with water and add to a sheet pan.
- Add about 1 inch of oil to 12-inch cast iron skillet and attach a thermometer. Heat to 375°F.
- Preheat the broiler.
- Unwrap the chicken disk. Dredge in the flour, then egg, then breadcrumbs.
- Carefully add the coated chicken to the oil. The oil will drop significantly, but try to keep the heat around 300°F Fry for 3-4 minutes per side, carefully flipping over with tongs.
- Drain on a paper towel lined sheet tray.
- Transfer the patty to a wire rack on top of a sheet pan. Spread the marinara sauce over, sprinkle with the mozzarella and the grated parmesan. Top with your favorite pizza toppings.
- Broil for 1-2 minutes until the cheese is melted and bubbly.
SPEEDY CHICKEN PARM
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 20
Steps:
- For the couscous: Heat the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until lightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Cover and reduce the heat to low and cook for 12 to 15 minutes, or until all of the broth has been absorbed. Remove from heat and set aside, covered, for 5 minutes.
- For the chicken: Place the chicken between two sheets of wax or parchment paper and, using a meat mallet, rolling pin or a small skillet, lightly and evenly pound until 3/4-to 1-centimeter (generous 1/4-inch to 1/2-inch) thick, then cut into two equal portions and set aside. If making the dish for four, continue with a second chicken breast.
- In a shallow dish, beat together the egg, mayonnaise, Italian seasoning, garlic powder, salt and pepper. In a separate shallow dish, combine the ground Parmigiano-Reggiano cheese and breadcrumbs. Working with one piece of chicken at a time, dip the chicken into the egg mixture to coat, then toss in the breadcrumb mixture, pressing firmly to adhere the coating to the chicken.
- Heat a large nonstick skillet over medium to medium-high heat. Heat the oil and add the chicken. Cook for 4 minutes per side, or until golden brown and cooked through to 165 degrees F (75 degrees C), adjusting the heat as necessary. Remove the chicken to a plate to rest.
- For the tomatoes: Heat a medium skillet over medium heat. Add the oil and tomatoes, season with salt and pepper and cook, stirring frequently, until they begin releasing some juices, about 3 to 4 minutes. Add the garlic, cook for an additional minute. Stir in the basil and red wine vinegar, to taste.
- To serve, remove the lid from the couscous and give it a stir to loosen. Divide the couscous onto plates and top with the chicken and sautéed tomatoes. Garnish with additional Parmigiano and fresh basil.
More about "chicken parm food"
CHICKEN PARMIGIANA - THE ITALIAN CHEF
From italianchef.com
5/5 (1)Author Holly HooperServings 4Total Time 40 mins
- Spread the seasoned flour out in a tray or a plate, beat the eggs in a shallow bowl, and spread the bread crumbs out in a tray or plate.
- One at a time dredge the cutlets in the flour on both sides, shaking off the excess, dip them in the eggs then dredge in the breadcrumbs, making sure to coat well.
CHICKEN PARMESAN RECIPE - DANIEL HUMM | FOOD & WINE
From foodandwine.com
5/5 (2)Category Chicken BreastServings 6Total Time 4 hrs 45 mins
- Make the sauce In a large saucepan, heat the olive oil. Add the onion, garlic and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until soft, about 20 minutes. Add the tomatoes, basil, thyme and bay leaf and cook over low heat, stirring occasionally, until thickened and reduced by half, about 3 hours. Discard the herb sprigs and bay leaf and pass the tomato sauce through a food mill into a heatproof bowl. Season the sauce with salt.
- Meanwhile, make the béchamel In a small saucepan, combine the milk, garlic and thyme and bring just to a simmer over moderate heat. Remove from the heat and let stand for 10 minutes, then discard the garlic and thyme sprigs. In a medium saucepan, melt the butter. Add the flour and cook over moderate heat until a thick paste forms, 3 to 5 minutes. Very gradually whisk in the warm milk until smooth. Simmer over moderate heat, stirring, until thick and no floury taste remains, 5 to 7 minutes. Season the béchamel with salt.
- Make the chicken In a large baking dish, whisk the flour with the cornstarch, garlic powder, oregano, cayenne and 1 1/2 teaspoons each of salt and pepper. In another large baking dish, beat the eggs. Spread the breadcrumbs in a third large baking dish. Season the chicken breasts all over with salt and pepper. Coat the chicken in the flour mixture, then dip in the beaten egg and dredge in the breadcrumbs, pressing to help them adhere. Transfer to a large baking sheet.
- Preheat the oven to 425°. Line a large baking sheet with parchment paper. In a large saucepan, heat 3 inches of oil to 350°. Add 1 chicken breast to the saucepan and fry over moderately high heat, turning once, until an instant-read thermometer inserted in the thickest part registers 155°, about 7 minutes. Transfer to the baking sheet. Repeat with the remaining chicken breast.
CHICKEN PARM (THAT ANYBODY CAN MAKE) - RECIPES
From more.ctv.ca
Servings 4Total Time 35 minsCategory Dinner
- Put each individual breast into a resealable bag. I use a rolling pin to pound the breasts down into a flatter version of themselves. Put the panko in a large bowl with ALL the spices. Mix well.
- Beat the eggs in a separate bowl big enough to dip the chicken breasts into without making a complete mess. Dip each piece, shake off the excess egg, then dip into the panko and cover them complete. Set them on a sheet pan covered with some parchment paper . . . you HAVE to have some parchment, otherwise it’s a nightmare to clean!
- Put the chicken in the oven for 18 to 20 minutes. Remove the chicken at that point and cover each breast with a dollop of tomato sauce (from a jar of your favourite spaghetti sauce) and a big handful of the mozzarella and Parmesan. Put them back into the oven for five to six minutes. (Then I like to put them under the broiler for 60 seconds at the end to get the cheese kind of burned. Well not quite…you don’t have to do this last step, unless you love that almost crispy and golden cheese as much as I do.)
EASY CHICKEN PARMESAN - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (29)Calories 1045 per serving
CHICKEN PARMIGIANA - WIKIPEDIA
From en.wikipedia.org
Main ingredients chicken breast, tomato sauce, …Place of origin United StatesAlternative names Chicken Parmesan
CHICKEN PARMO RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 4
THE BEST CHICKEN PARMESAN RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (1)Total Time 9 hrs 30 minsCategory Entree, MainsCalories 694 per serving
7 BEST CHICKEN PARMESAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 5 mins
- Basic Chicken Parmesan. This simple baked chicken parmesan uses jarred pasta sauce to keep things speedy, plus both mozzarella and Parmesan cheese for maximum gooeyness.
- Stuffed Chicken Parmesan. For an even more decadent dinner that takes hardly any extra time, stuff your chicken breasts with cheese before assembling your chicken parmesan.
- Chicken Parmesan Sandwich. Whether for a hearty lunch or football food, a chicken parm sandwich is another favorite way to eat this dish. The breaded and fried chicken is topped with a bit of sauce and cheese and finished in the skillet.
- Skillet Chicken Parmesan. No oven needed for this stovetop chicken parmesan—everything is done in the skillet, from crisping up the breaded chicken to melting the cheese topping.
- Baked Chicken Parmesan. This entire recipe is cooked in the oven—even the breaded chicken. The dish starts with cheesy breadcrumbs for extra flavor and calls for freshly grating your own Parmesan cheese, which really makes a difference.
- Grilled Chicken Parmesan. If you're craving all of the flavors of chicken parm but looking for a lighter, healthier version, this summery grilled take on the dish of chicken, tomatoes, and cheese is sure to fit the bill.
- Panko-Breaded Chicken Parmesan. Coating thinly-pounded chicken breasts in panko breadcrumbs before skillet-frying gives the chicken a crispy exterior that can hold up to the red sauce and cheese that rounds out this classic chicken parmesan.
- Chicken Mozzarella. Even though this recipe goes by a different name, many of us will recognize it as the chicken parmesan of our childhoods. If you're craving plenty of ooey-gooey cheese pulls with every bite, try this homestyle baked chicken dish seasoned with familiar herbs.
- Slow Cooker Chicken Parmesan. Making chicken parmesan in your slow cooker will cut down on the steps that are required when cooking a traditional chicken parm.
EASY CHICKEN PARMESAN RECIPE - HOW TO MAKE BEST CHICKEN PARM
From delish.com
4.5/5 (43)Calories 478 per serving
- Preheat oven to 400º. Make chicken: Prepare breading station with three large mixing bowls: one bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour.
- In a deep cast-iron skillet over medium-high heat, add 1/4" oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through.
- Meanwhile, make marinara: In a medium pot over medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes. Add in tomatoes and water, season with salt, pepper, and red pepper flakes, and let simmer, 10 minutes.
- Pour sauce into a 9"-x-13" baking dish and place chicken in sauce. Top with mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
ULTRA CRISPY CHICKEN PARMESAN RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.7/5 (21)Total Time 1 hrCategory Main CourseCalories 855 per serving
- Prepare the chicken. Use a sharp knife to slice each chicken breast in half horizontally, to create a thin cutlet.
- See photos. You should end up with 4 thin pieces of chicken that are the same shape as a chicken breast, just thinner.In a small bowl, combine 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Sprinkle it over the chicken and rub it onto all the edges.In a medium bowl, whisk together 2 eggs and 1/2 cup buttermilk.*Add the chicken to the egg mixture and let marinate for about 15-30 minutes, or up to 24 hours.
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From thespruceeats.com
Ratings 398Calories 807 per servingCategory Entree, Dinner, Lunch
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