Foolproof Chicken Parmesan Food

OVEN BAKED CHICKEN PARMESAN RECIPE

Steps:

• Place the panko in a large non-stick skillet with olive oil and cook until it is golden brown, stirring frequently, 9-10 minutes. Set aside and let it cool.
• Preheat the oven to 450 F Degrees. Cover a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray it with vegetable oil cooking spray.
• Arrange 3 shallow bowls (or pie plates) side by side. First shallow dish: Mix flour, garlic powder, salt and black pepper. Second shallow dish: Place the egg whites and water and whisk until incorporated. Third shallow dish: Stir in the Parmesan cheese with, now cooled, panko.
• Pat-dry each chicken cutlet with a paper towel.
• First, dredge the cutlets into flour (shake off the excess flour), second, dip into the egg whites and then lastly, coat with panko and Parmesan breadcrumbs. Press the panko mixture to coat. Place it on the wire rack.
• Lightly spray the top of each chicken with vegetable oil spray prior to placing it in the oven. Bake for 15-20 minutes or the internal temperature of a chicken breast inserted with a thermometer reaches 165 degrees F.
• While it is baking, make the tomato sauce: Cook the oil, garlic, tomato paste, red pepper flakes in a large skillet (in medium heat), until it coats the bottom of the pan. Stir in the crushed tomatoes and season it with salt and pepper. Cook, stirring occasionally, until the sauce is thickened, about 15-20 minutes. Off the heat, stir in the basil.
• Once the chicken is cooked, remove it from the oven. Place 2 tablespoons of the tomato sauce on each chicken cutlet and top it off with 2 tablespoons (or more) mozzarella cheese. Return it into the oven and broil until the cheese melts, for 5 more minutes.
• To serve, sprinkle each chicken cutlet with ribbons of basil and Parmesan cheese.

KETO CHICKEN PARMESAN

Steps:

• Preheat the oven to 400 F. Line a baking pan or rack with parchment paper.
• In a large bowl, whisk the egg and heavy cream together.
• In another bowl, mix together the parmesan cheese, almond flour, and seasoning.
• Working with one chicken breast at a time, dip it in the egg mixture, flip it to cover both sides with the egg mixture, then transfer it to the parmesan mixture.
• Cover the chicken completely with the parmesan mixture, getting it in the folds.
• Transfer the coated breast onto the baking pan or rack. Repeat with the remaining 3 chicken breasts.
• Bake for 20 minutes, then take out of the oven.
• Spread 3 tbsp of marinara on each piece, and add the cheese on top.
• Bake for another 10-15 minutes until the cheese has melted and is a bit golden.
• Enjoy on its own or with a side of steamed vegetables.

PERFECT PARMESAN CHICKEN STRIPS

Steps:

• Cut chicken into strips and place in a glass bowl. Sprinkle garlic over top. Pour in buttermilk and stir. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Combine bread crumbs, Parmesan cheese, and Greek seasoning in a bowl. Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Pour olive oil a frying pan and heat over medium heat.
• Roll chicken strips in the bread crumb mixture and place into the hot oil. Cook until browned on the outside and no longer pink in the center and the juices run clear, 10 to 15 minutes. Reduce the heat slightly to prevent burning, if necessary. Cook time depends on how thick your strips are.

THE BEST CHICKEN PARMESAN

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.

FOOLPROOF CHICKEN PARMESAN

Steps:

• Preheat the oven to 425 degrees F.
• Working two at a time, place the chicken breasts in a gallon-size resealable plastic bag and set on a flat work surface. Pound the chicken to an even thickness with a meat mallet or the back of a small, heavy pan. Remove from the bag and repeat with the remaining chicken.
• Combine the flour and a pinch of salt and pepper in a shallow dish; whisk to incorporate. In a separate shallow dish, whisk the eggs. In a third shallow dish, combine the breadcrumbs, 1/4 cup Parmesan, dried basil, lemon zest, 1 tablespoon salt and 1/4 teaspoon pepper; stir to blend.
• Coat the chicken breasts completely with flour and shake off the excess. Dip in the eggs and then coat with the breadcrumb mixture. Place on a clean plate or tray and set aside.
• Heat the oil over medium heat in a large skillet. Pan-fry the chicken on both sides until crisp and golden, 3 to 4 minutes per side. Remove to a foil-lined baking sheet or casserole dish.
• Top each chicken breast with 1/2 cup of the marinara. Sprinkle the mozzarella and 1 cup Parmesan evenly over the top. Bake until the cheese is melted and the chicken is cooked through, 20 minutes. Top each breast with a basil leaf to serve.

CHICKEN PARMESAN BURGERS

Steps:

• Cook onion and garlic in 1 tablespoon of olive oil over medium heat until softened. Cool completely.
• Mix all patty ingredients in a medium bowl. Form into four ½" thick patties.
• Heat remaining olive oil in an oven-proof skillet over medium heat and add patties. Cook 4-6 minutes per side or until they reach 165°F. (see notes for other cooking methods)
• Meanwhile, heat marinara sauce on the stovetop or in the microwave.
• Turn the broiler on to high.
• Spoon about 1 tablespoon marinara sauce over each patty. Top each with mozzarella cheese and parmesan cheese. Broil 1-2 minutes or until cheese melts.
• Spread garlic butter on the buns and broil 1-2 minutes or until lightly toasted.
• Place a chicken patty on each bun with tomato slices if using. Top with basil if desired and serve with remaining marinara sauce.

CHICKEN PARMESAN EXPRESS

Steps:

• Place the chicken between two sheets of heavy duty plastic wrap and flatten to about 1/4 inch thickness using a meat mallet or rolling pin.
• Dip chicken in the egg and coat with breadcrumbs.
• Melt butter in a large skillet over medium heat. Add the chicken and cook for 8 minutes on each side or until chicken is fork tender and no pink remains.
• While chicken is cooking, bring water to a boil for pasta.
• When chicken is cooked, pour spaghetti sauce into pan around chicken (but not covering it). Turn heat to low and heat sauce thoroughly.
• Cook pasta according to package directions.
• Place the angel hair on a serving platter, top with the chicken breasts.
• Pour the sauce over chicken and sprinkle with the cheeses.
• Garnish with the parsley or basil.