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 PARM
Provided by Alton Brown
Categories main-dish
Time 2h30m
Yield about 4 servings
Number Of Ingredients 22
Steps:
- Cut the butterflied and pounded breasts into 6 to 8 even pieces. Season with the salt on both sides and place on a rack set inside a sheet pan (technically we use "half" sheet pans for this). Cover and refrigerate for 30 minutes.
- Combine the breadcrumbs, potato chips, oregano, parsley and garlic powder in a gallon zip-top bag and crush into a course meal.
- Set up a breading station with three loaf pans: place the flour in the first pan, the beaten eggs in the second, and the breadcrumb mixture in the third. Set a clean wire rack inside a sheet pan to hold the breaded pieces.
- Unwrap the chicken and blot well with paper towels then dredge the chicken first in the flour (shake off the excess), then dip in the beaten eggs (again, drain the excess), and finally coat with the breadcrumbs before placing on the rack.
- Position an oven rack in the top third of the oven and crank the broiler to high. Line a clean pan with paper towels and have it standing by.
- Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in an 11-inch sauté pan over medium heat. When the butter foams, add half the breaded chicken to the pan, but don't overcrowd. Cook, undisturbed, until crisp and golden brown, about 2 minutes per side. Transfer to the clean rack, wipe out the pan and repeat with the remaining butter, oil and chicken.
- Spread 3/4 cup of the red sauce into the bottom of a a 9-by-13-inch broiler-safe baking dish or pan and broil until the sauce bubbles and begins to caramelize, about 2 minutes.
- Remove the dish from the oven and arrange the chicken pieces in a single layer. Dot the chicken with the remaining red sauce, leaving bare spots to retain some crispy bits. Scatter the fontina and mozzarella over the sauce.
- Return to the broiler until the cheese is bubbly and beginning to brown, about 1 minute to 1 minute and 30 seconds.
- Garnish with chopped flat-leaf parsley.
- Work the garlic, salt and 1/2 teaspoon extra-virgin olive oil together with a mortar and pestle until a paste forms.
- Heat the remaining 1/4 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the garlic paste and cook, stirring, until it begins to brown, about 2 minutes.
- Add the anchovies and the red pepper flakes and cook until the anchovies begin to break down, about 1 minute. (I usually use the back of a wooden spoon to crush the anchovies.)
- Add the tomatoes and break them up with the back of the spoon then submerge the Parmesan rind in the sauce. Reduce the heat to medium-low and simmer, until the sauce is almost dry, about 1 hour.
- Discard the Parmesan rind or feed it to the dog. Use the sauce immediately or store in an airtight container in the fridge. (See Cook's Note.)
CHICKEN PARM SANDWICHES
I grew up with chicken cutlets being the norm once a week. One of the first recipes I taught my nephew Blake was how to make this crispy chicken with cheese. It's one of his favorites - and auntie's, too!
Provided by Jackie Rothong
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the broiler. Place wire racks over 2 sheet pans. Cut two 12-inch sheets of plastic wrap.
- 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.
- Heat the oil and butter in a large nonstick skillet over medium-low heat.
- Meanwhile, combine the panko, all but 2 of the basil leaves and Parmigiano-Reggiano in a food processor and pulse until combined. Season with salt and pepper. Transfer the mixture to a small sheet pan or plate. Place the flour on a second small sheet pan or plate and season with salt and pepper. Whisk the eggs, mustard and 2 tablespoons of water together in a shallow bowl until combined. Season with salt and pepper.
- Begin by dipping one piece of chicken into the flour, then into the egg mixture, then into the breadcrumb mixture to coat completely. Set the breaded cutlet on one of the wire racks. Repeat with the remaining chicken.
- Raise the heat under the skillet to medium-high. Cook the cutlets in two batches until golden brown, 3 to 4 minutes per side. Transfer to the second wire rack and sprinkle with salt.
- While the chicken is frying, prepare the sauce.
- Combine the passata, garlic and reserved 2 leaves of basil in a medium saucepan over medium heat. Season with salt and pepper. Cook until warmed through, about 5 minutes. Remove from the heat.
- Place the sliced rolls on a sheet pan. Broil the rolls until just toasted, 30 seconds to 1 minute.
- Top each fried chicken cutlet with the sauce and a few slices of mozzarella. Broil until the cheese is brown and bubbly, 3 to 4 minutes.
- Place each chicken parm cutlet onto the bottom half of a roll. (If chicken is too wide, cut lengthwise and stack the chicken so it all fits.) Top with more sauce and the top buns. Slice in half and take a crunchy bite!
JASMINE'S CHICKEN PARM
Make and share this Jasmine's Chicken Parm recipe from Food.com.
Provided by Jackson L.
Categories Chicken Breast
Time 2h
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Sauce: In sauce pan add olive oil and garlic to the pan. Toast for 30 Seconds. Add crushed tomatoes, Italian seasoning and sugar.
- Preheat Oven for 430*.
- Lightly Grease Pan.
- Wisk together eggs, garlic, parsley, salt and pepper in a shallow dish.
- Cut chicken into fillets.
- Heat Olive Oil in Cast Iron Pan.
- Coat all pieces of chicken in the egg mixture, marinate for 15mins to an hour.
- Mix Panko, Breadcrumbs and Seasoning as a dry mixture.
- Dip coated chicken into the dry mixture.
- Cook chicken in batches in the olive oil.
- Check chicken temperature and make sure it is at 165*.
- Place cooked chicken on baking sheet and coat with sauce and mozzarella cheese.
- Cook until cheese is melted to desired level.
Nutrition Facts : Calories 468.4, Fat 31.4, SaturatedFat 6, Cholesterol 83.3, Sodium 1390.4, Carbohydrate 35.4, Fiber 4.1, Sugar 10.3, Protein 13.3
More about "jasmines chicken parm food"
EASY CHICKEN PARMESAN - SPEND WITH PENNIES
Web Mar 4, 2023 Instructions. Preheat the oven to 425°F. Place the flour in a shallow bowl or dish. Place the eggs in a second shallow dish and beat …
From spendwithpennies.com
5/5 (276)Calories 634 per servingCategory Chicken, Entree, Main Course
From spendwithpennies.com
5/5 (276)Calories 634 per servingCategory Chicken, Entree, Main Course
- Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish.
ULTRA CRISPY CHICKEN PARMESAN RECIPE - THE FOOD CHARLATAN
Web Feb 23, 2022 In a small bowl, combine 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle it over the chicken …
From thefoodcharlatan.com
4.8/5 (42)Total Time 1 hrCategory Main CourseCalories 855 per serving
From thefoodcharlatan.com
4.8/5 (42)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.
EASY VEGAN CHICKEN PARMESAN - SWEET SIMPLE VEGAN
Web Apr 19, 2019 Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone mat. In a medium bowl, add in the almond milk, 2 tablespoons of all-purpose flour, garlic powder, …
From sweetsimplevegan.com
From sweetsimplevegan.com
CHICKEN PARMIGIANA | RECIPETIN EATS
Web Sep 9, 2020 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 …
From recipetineats.com
From recipetineats.com
BEST CHICKEN PARMESAN RECIPE - HOW TO MAKE CHICKEN …
Web Apr 27, 2023 Marinara Sauce. Step 1 In a medium pot over medium heat, heat oil. Add onion and garlic, stir to combine, and reduce heat to low. Cover and cook, stirring occasionally, 10 minutes. Uncover and ...
From delish.com
From delish.com
NEW & IMPROVED CHICKEN PARMESAN - CHICKEN PARM …
Web Learn how to make a New & Improved Chicken Parmesan Recipe! Visit http://foodwishes.blogspot.com/2016/0... for the ingredients, more information, and many, many more video recipes. I hope you...
From youtube.com
From youtube.com
ULTIMATE CHEESY CHICKEN PARMESAN RECIPE - FOOD NETWORK
Web Set up 3 shallow bowls: one with the flour mixed with 1/2 teaspoon salt and 1/4 teaspoon pepper, the next one with the eggs, and the last one with the breadcrumbs mixed with …
From foodnetwork.com
Author Jeff MauroSteps 5Difficulty Intermediate
From foodnetwork.com
Author Jeff MauroSteps 5Difficulty Intermediate
OUR BEST CHICKEN PARMESAN RECIPES - FOOD NETWORK
Web Aug 11, 2021 The Best Chicken Parmesan Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, but we also added it to the crust for even …
From foodnetwork.com
Author By
From foodnetwork.com
Author By
PARMESAN-CRUSTED CHICKEN PARM RECIPE - FOOD NETWORK
CHICKEN SORRENTINO RECIPE | VALERIE BERTINELLI | FOOD NETWORK
Web Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place the eggplant on the prepared baking sheet. Brush with olive oil and lightly sprinkle …
From foodnetwork.com
Author Valerie BertinelliSteps 8Difficulty Easy
From foodnetwork.com
Author Valerie BertinelliSteps 8Difficulty Easy
WE TESTED 4 POPULAR CHICKEN PARMESAN RECIPES AND FOUND A …
Web Jun 22, 2021 In the end, I chose Gordon Ramsay’s and Serious Eats’ chicken Parms for the Internet faves. The two recipes that came highly recommended from food editors, …
From thekitchn.com
From thekitchn.com
7 BEST CHICKEN PARMESAN RECIPES - THE SPRUCE EATS
Web Dec 23, 2020 Chicken parmesan is one of the most common Italian-American dishes and a ubiquitous menu item at family-style Italian restaurants. It gained popularity as a dish to …
From thespruceeats.com
From thespruceeats.com
20 EASY JASMINE RICE RECIPES TO TRY THIS WEEK
Web Jun 21, 2022 Perfectly cooked jasmine rice is fragrant, tender, and fluffy, while still being slightly sticky. It’s great with any meat or vegetable dish and can be served sweet or …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
WILL CHICKENS EAT JASMINE LEAVES?
Web Apr 29, 2023 They love the grapes and it makes wonderful shade. They will nibble and prune the leaves for you too- that is OK- even people eat the leaves (google grape …
From backyardchickens.com
From backyardchickens.com
MARRY ME CHICKEN - 40 APRONS
Web Apr 6, 2023 Instructions. Preheat oven to 375° Fahrenheit. Adjust racks as needed so skillet can sit in center of oven. Place chicken breasts on cutting board and trim as …
From 40aprons.com
From 40aprons.com
BEST CHICKEN PARM RECIPES | GOOD EATS | FOOD NETWORK CANADA
Web Dec 30, 2021 boneless, skinless chicken breasts, butterflied and pounded to 1/8-inch thick 2 tsp kosher salt 1 cup (120 g) plain breadcrumbs 20 gram salt and vinegar potato chips, …
From foodnetwork.ca
From foodnetwork.ca
CREAMY GARLIC BUTTER PARMESAN RICE | EASY WEEKNIGHT RECIPES
Web May 26, 2020 Instructions. Set a dutch oven or a medium-sized saucepan over medium heat and melt the butter. Stir in garlic and cook for 3 to 4 minutes, stirring …
From easyweeknightrecipes.com
From easyweeknightrecipes.com
EASY CHICKEN PARMESAN RECIPE - THE SPRUCE EATS
Web Apr 28, 2023 For egg-free chicken parmesan, instead of eggs, use 1 cup of applesauce to coat your chicken breasts and then roll in the breadcrumbs. For dairy-free chicken …
From thespruceeats.com
From thespruceeats.com
CAN CHICKENS EAT JASMINE | FIND OUT HERE | ALL ANIMALS GUIDE
Web They need six hours of sunlight per day to flower and produce jasmine flowers. Indoor jasmine plants need to be placed in an area with bright light. The plant is best grown in a …
From allanimalsguide.com
From allanimalsguide.com
THE BEST CHICKEN PARMESAN (30 MINUTES!) - CHEF SAVVY
Web Jan 6, 2023 Add oil to a large skillet and heat over medium high heat. Once hot add in chicken two at a time to the skillet. Cook 2-3 minutes on each side or until golden grown …
From chefsavvy.com
From chefsavvy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love