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.
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 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
OVEN FRIED CHICKEN THIGHS WITH PANKO AND PARMESAN
Make and share this Oven Fried Chicken Thighs With Panko and Parmesan recipe from Food.com.
Provided by Pinay0618
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°. Line a large baking pan with foil and lightly grease or spray with nonstick cooking spray.
- Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
- Combine the melted butter with mustard, honey or syrup, and garlic powder in a shallow bowl. In another shallow bowl, combine the panko crumbs with shredded Parmesan, paprika, 3/4 teaspoon salt, 1/4 teaspoon pepper, and parsley.
- Brush or rub the chicken thighs with the butter and mustard mixture then press all sides in the panko mixture to coat thoroughly. Place on prepared baking sheet. Bake for 40 to 50 minutes, or until juices run clear when chicken is pierced with a fork.
CHICKEN PARMIGIANA
Recipe video above. Known as Chicken Parmesan in the US, the three key things that makes this the best Parmi you'll ever have in your life are: layers upon layers on seasoning, dry brining for the most juicy chicken ever, and extra crispy chicken. Because I'll never understand why you'd go to the trouble of making crispy crumbed chicken if the whole thing goes soggy when smothered in tomato sauce!Bonus baked option in Note 10. So golden and crunchy it will blow your mind!
Provided by Nagi
Categories Mains
Number Of Ingredients 28
Steps:
- Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
- Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
- Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
- Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
- Preheat oven to 180°C/350°F.
- Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
- Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
- Transfer to plate and repeat with remaining chicken.
- Line a tray with paper towels and place rack on tray.
- Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).
- Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
- Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)
- Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
- Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
- Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
- Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)
Nutrition Facts : Calories 633 kcal, Carbohydrate 25 g, Protein 46 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 171 mg, Sodium 1705 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHICKEN THIGHS IN CREAMY GARLIC PARMESAN SAUCE
Juicy chicken thighs with crispy skin cooked in a deliciously creamy garlic Parmesan sauce. Perfect served with greens and/or rice for an easy dinner.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Season the chicken thighs generously with salt and pepper.
- Add the chicken thighs, skin-side down into a large, deep pan then place over medium-high heat. Allow to cook for 7-10 minutes until the skin is crisp and deeply golden. Flip the thighs over and cook for another 7-10 minutes until the chicken thighs are fully cooked. The thighs are done when the meat is white through to the bone or the temperature reads 75°C/165°F on a meat thermometer. Remove the thighs from the pan and set aside.
- Add the butter, garlic and thyme to the pan and cook for 30 seconds. Add the wine or stock and using a wooden spoon, scrape the sticky bits from the bottom of the pan. Pour in the cream and lemon juice.
- Allow the sauce to simmer for 5 minutes or until it coats the back of a spoon easily. Add the Parmesan cheese, stir in then add the chicken thighs. Allow to simmer for 5 minutes then sprinkle with parsley and serve.
Nutrition Facts : Calories 281 kcal, Carbohydrate 2 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 152 mg, Sodium 222 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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 THIGH PARMIGIANA
Make and share this Chicken Thigh Parmigiana recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken under cold running water and pat dry with paper towels, set aside.
- Melt margarine in a large sillet on moderately high heat.
- Cook chicken a few pieces at a time, skin side down, for 5 minutes or until golden brown.
- Return all chicken to skillet, add onion and garlic, cover skillet and cook 5 minutes.
- Uncover skillet and push chicken to one side.
- Add frozen block of spinach to skillet and sprinkle with 1/2 tsp salt and the basil.
- Cover skillet and simmer 15 minutes longer, separating the spinach with a fork as it cooks.
- Heat pasta sauce until warmed through and hold on low until ready to serve Meanwhile cook spaghetti, and drain.
- Uncover skillet and stir spinach toghether with onion and butter to mix thoroughly.
- Turn chicken skin side up and sprinkle with 1/4 cup Parmesan cheese.
- Cover skillet and simmer 10 minutes longer or until chicken is tender and thoroughly cooked.
- Remove skillet from heat.
- Arrange drained spaghetti on a large platter.
- Pour heated spaghetti sauce over pasta and top with cooked spinach mixture.
- Arrange cheese-topped chicken thighs on top and serve immediately.
PARMESAN CRUSTED CHICKEN
Parmesan crusted chicken with chicken, parmesan cheese, and breadcrumbs may only be 4 ingredients but it makes the most delicious dinner!
Provided by April Woods
Categories Main Course
Time 30m
Number Of Ingredients 5
Steps:
- Slice each chicken breast half lengthwise so you have a total of 8 long and thin chicken cutlets.
- In one bowl whisk together mayonnaise and ½ cup parmesan cheese. In a second larger bowl mix together breadcrumbs and remaining ¼ cup parmesan cheese.
- Slather each cutlet in the mayonnaise mixture, then press into breadcrumb mixture, making sure to coat chicken on all sides.
- Place chicken in a roasting pan (or lipped baking sheet) and sprinkle with garlic salt.
- Bake at 425F for 25 - 30 minutes until browned and crispy and chicken has reached a safe internal temperature of 165F.
Nutrition Facts : Calories 595 kcal, ServingSize 1 serving
CHICKEN PARMIGIANA
Steps:
- Mix flour, salt, and pepper together on a large plate.Dredge flattened chicken breasts in flour mixture. Set aside.At this time, you can start a pot of water for your pasta. Cook linguine until al dente.Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.Remove chicken breasts from the skillet and keep warm.Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
OVEN-"FRIED" PARMESAN CHICKEN THIGHS
I fixed this for my Bunco™ group just a few months ago and it was a hit. It is simple and inexpensive and uses ingredients most of us have on hand.
Provided by VLM517
Categories Oven Fried Chicken
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place melted butter in a shallow dish. Mix crushed cornflakes, Parmesan cheese, parsley flakes, seasoned salt, salt, and pepper together in another shallow bowl.
- Dip chicken thighs in butter and then in cornflake mixture. Place in a baking dish.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 410.1 calories, Carbohydrate 6.9 g, Cholesterol 130.7 mg, Fat 30.9 g, Fiber 0.5 g, Protein 25.6 g, SaturatedFat 14.4 g, Sodium 833.9 mg, Sugar 0.8 g
PARMESAN-CRUSTED CHICKEN THIGHS
Juicy chicken thighs are topped with a Parmesan-panko mixture, which ensures a crispy, crunchy crust. I normally prefer to use freshly grated Parmesan cheese in my dishes, however I find the shaker-style grated Parmesan works best in this recipe.
Provided by France C
Categories Baked Chicken Thighs
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.
- Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.
- Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 420.1 calories, Carbohydrate 5.7 g, Cholesterol 115.4 mg, Fat 30.2 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 7.5 g, Sodium 283.2 mg, Sugar 0.3 g
CROCKPOT CHICKEN THIGHS IN CREAMY GARLIC PARMESAN SAUCE (JUST 4-INGREDIENTS)
Crockpot Chicken Thighs in Creamy Garlic Parmesan Sauce with just 4-ingredients makes for an easy dump and forget Chicken dinner recipe.
Provided by Anjali
Categories Dinner
Time 2h5m
Number Of Ingredients 9
Steps:
- Grease the inside of the Crockpot with Olive Oil. Throw in the Softened Cream Cheese, Grated Parmesan Cheese, Heavy Cream, Garlic Powder, Cloves of Garlic, and Water in the pot. Stir to combine everything. Place the Chicken Thigh pieces in it.
- Season the Chicken Thigh pieces with salt, pepper, and some more grated Parmesan Cheese. Cover with the lid and slow cook on high for 2 hours or on low for 4 hours.
- Garnish with chopped parsley and serve
Nutrition Facts : Calories 706 kcal, Carbohydrate 7 g, Protein 28 g, Fat 63 g, SaturatedFat 32 g, TransFat 0.1 g, Cholesterol 244 mg, Sodium 489 mg, Fiber 0.1 g, Sugar 4 g, UnsaturatedFat 25 g, ServingSize 1 serving
CRISPY GARLIC AND PARMESAN PANKO CHICKEN THIGHS
These Crispy Garlic and Parmesan Panko Chicken Thighs are an absolute winner! Eaten hot or cold the panko breadcrumb is gloriously golden and crunchy and the thigh meat is garlicky and moist. What's not to like. Recipe is adapted from Delia Smith.
Provided by Recipe Winners
Categories Meat and Chicken
Time 1h
Number Of Ingredients 10
Steps:
- mix eggs, garlic and 1 teaspoon of salt in a large bowl
- place thighs into egg mix and coat each thigh with the mixture
- set chicken aside while you prepare your crumb mix (you can marinade the chicken for up to 48 hours)
- mix panko crumbs with parmesan, parsley and 1 teaspoon of salt and freshly milled black pepper together in a dish with sides
- remove thighs one at a time being careful not to disturb the egg and garlic already clinging to it and place on breadcrumbs
- gently press the crumbs onto thigh then turn thigh over and press crumbs gently till covered
- place thighs on a plate in a single layer until you're ready to bake them
- preheat oven to 180c (350f) on bake, not fan
- place oven shelf on one level above half way
- place oil and butter in baking dish (see notes) and place dish in the oven to heat and allow the butter to melt
- remove baking dish once oil and butter are hot and place chicken pieces into pan in one layer leaving a little room around each
- place dish into oven for 20 minutes then remove dish and turn the chicken pieces over and bake for a further 20 minutes
- remove dish from oven and pour off excess oil and butter then return to the oven for a further 5 minutes for a final crisping
- remove from oven and place chicken pieces onto some handtowel to drain for a minute or so before serving
- serve and enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 213 milligrams cholesterol, Fat 37 grams fat, Fiber 2 grams fiber, Protein 37 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1291 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
CRISPY CHICKEN THIGH PARMIGIANA
You've heard how awesome-tender, juicy and amazing-chicken thighs are. Try them tonight in a classic Italian dish.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cook and stir onions and garlic in dressing in saucepan on medium heat 3 to 5 min. or until onions are tender. Stir in tomatoes, Italian seasoning and pepper. Bring to boil. Simmer on low heat 10 min. or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
- Combine bread crumbs, 3 Tbsp. Parmesan and oregano in shallow dish. Beat egg and milk in small bowl until blended. Dip chicken in egg mixture; coat with crumb mixture. Cook chicken in hot oil in large skillet on medium heat 3 to 4 min. on each side or until done (165°F). Transfer to serving platter.
- Spoon sauce over chicken. Top with mozzarella and remaining Parmesan. Let stand 2 min. or until cheese melts.
Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 145 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
CRISPY BAKED CHICKEN THIGHS WITH PANKO AND PARMESAN COATING
Steps:
- Gather the ingredients.
- Heat the oven to 375 F. Set a rack on a large foil-lined baking sheet.
- Pat the chicken thighs with paper towels to dry them. Trim any excess fat or skin. The skin adds juiciness and flavor, but feel free to remove it if desired.
- Sprinkle the chicken pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper.
- In a small bowl, combine the melted butter with the mustard, maple syrup or honey, and garlic powder.
- In another shallow bowl, combine the panko crumbs with shredded or grated Parmesan cheese, paprika, 1 teaspoon salt, 1 teaspoon pepper, and parsley.
- Brush or rub the chicken thighs all over with the butter and mustard mixture and then press all sides in the panko mixture to coat thoroughly.
- Place the coated chicken thighs on the rack over the prepared baking sheet.
- Bake for 40 to 45 minutes or until the chicken reaches 165 F. The juices should run clear when the chicken is pierced with a fork.
Nutrition Facts : Calories 518 kcal, Carbohydrate 14 g, Cholesterol 239 mg, Fiber 1 g, Protein 44 g, SaturatedFat 12 g, Sodium 1059 mg, Sugar 2 g, Fat 33 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
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5/5 (3)Author Giada De LaurentiisServings 4Total Time 35 mins
- Heat a medium oven proof skillet over medium high heat. Add 2 tablespoons of the olive oil and heat for an additional minute. Dry the chicken thighs well with paper towel. Season evenly with the salt and add to the pan, meat side down. Cook for 5 minutes or until deep golden brown. Flip the thighs and cook for an additional 2 minutes. Add the marinara to the pan along with the water and stir to combine. Turn the chicken in the sauce to coat. Cover the pan and place the pan in the oven and braise for 15 minutes or until the chicken is cooked through.
- In a small bowl, mix together the panko, remaining tablespoon of olive oil and parmesan cheese. Remove the pan from the oven and remove the lid. Place a 1/2 piece of provolone cheese on top of each chicken thigh and press the panko mixture evenly on top. Place the chicken back in the oven under the broiler for 4 to 5 minutes or until the breadcrumbs are toasted and everything is bubbly. Sprinkle with the basil and serve.
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- Preheat your oven to 425F. Place the chicken thighs in a 8” x 8” casserole dish and cover with the hot sauce. Then set them aside.
- In a small bowl, add the mayonnaise, Parmesan cheese and garlic powder and stir to combine well.
- Spread the mayonnaise mixture over the top of the chicken making sure the top is completely covered.
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- Make the sauce In a medium saucepan, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened but not browned, about 8 minutes. Add the tomatoes, crushed red pepper, 1 tablespoon of the basil, 1 teaspoon of the oregano and a generous pinch each of salt and black pepper and cook, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 20 minutes. Stir in the butter until melted, then stir in the remaining 1 tablespoon of basil and 1 teaspoon of oregano. Season the sauce with salt and black pepper.
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- In a very large skillet, melt the butter in the canola oil until shimmering. Add 1 piece of chicken and fry over moderate heat, turning once, until golden and cooked through, about 7 minutes. Transfer to paper towels to drain. Repeat with the remaining chicken.
- Transfer the chicken breasts to a large rimmed baking sheet. Spread the sauce evenly over them and top with the mozzarella and Grana Padano. Bake for about 10 minutes, until the cheese is melted and hot. Serve right away.
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5/5 (3)Total Time 35 minsCuisine ItalianCalories 212 per serving
- Toss the Boneless, Skinless Chicken Thigh (6) in Olive Oil (to taste) and season with Salt and Pepper (to taste). Place on a sheet pan. Bake 18-20 minutes.
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5/5 (7)Category DinnerCuisine InternationalCalories 368 per serving
- Season the chicken thighs with sea salt and pepper. Fold the thigh edges under for a more tidy, round look. Place them in a baking pan.
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- 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.
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