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.
SOUTHERN FRIED CHICKEN PARMESAN
Look closely and you will see the secret to this gooey chicken Parmesan. Instead of a thin chicken cutlet, we've thrown in a juicy piece of homemade southern fried chicken. This might be the ultimate comfort food.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Whisk together the buttermilk, red pepper flakes and 1 tablespoon salt in a large bowl. Add the chicken, cover, and refrigerate for at least 2 hours up to overnight.
- Preheat the oven to 350 degrees F and line a baking sheet with a cooling rack. Add enough vegetable oil to a large Dutch oven or pot, fitted with a deep fry thermometer, so that it is filled a little less than halfway. Heat over medium heat until 350 degrees F.
- Meanwhile, bring another large pot of salted water to a boil. Whisk together the flour, Italian seasoning, 2 teaspoons salt and 2 teaspoons pepper in a large bowl.
- Remove the chicken from the buttermilk, one piece at a time, letting the excess drip off and drop into the flour. Rotate and toss chicken in the flour until completely coated. Add the breaded chicken to the oil in batches of 2 to 3 pieces. Fry until light golden brown on all sides, 3 to 4 minutes per side, then remove to the prepared rack. Repeat with the remaining chicken. Top each piece of chicken with 2 tablespoons of the sauce, a slice of mozzarella and some Parmesan. Bake until the cheese is melted and bubbly and the internal temperature of the chicken is 165 degrees F, about 25 minutes.
- Meanwhile, add the spaghetti to the boiling water and cook according to the package directions. Heat the marinara in a small saucepan.
- Pour 1 1/2 cups warm marinara onto the bottom of a serving platter. Transfer the chicken to the platter. Serve with the pasta topped with the remaining sauce, a sprinkle of Parmesan and a basil leaf.
NO BREADING BAKED CHICKEN PARMESAN
My family loves this recipe. I use perdue perfect portions boneless skinless breasts and ragu extra meat spaghetti sauce when making this. This is quick and easy to make. There are never any leftovers.
Provided by bmcnichol
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Combine parmesan cheese, parsley, basil and oregano in a baggie.
- Wash each breast with water and put in cheese mixture.
- Spray 11 x 13 pan wih olive oil cooking spray.
- Make sure each piece is coated with cheese and place each breast in pan and dump remaining cheese mixture on top.
- Cook for 20-25 minutes until chicken is done.
- Top with spaghetti sauce and then add mozzarella cheese.
- Bake unitl cheese is melted, about 5 minutes.
- Serve with a side of spaghetti, salad and garlic bread.
Nutrition Facts : Calories 365.1, Fat 18.9, SaturatedFat 10.1, Cholesterol 127, Sodium 823.7, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 44.3
CRISPY UN-FRIED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
- Preheat the oven to 425 degrees F.
- Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
- Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
- Bake until the chicken is golden brown and cooked through, about 40 minutes.
RAGAND#250;ANDREG; NO FRYING CHICKEN PARMESAN
A great recipe for a classic dish with a twist that will help you save time. What could be better?
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat.
- 2. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes.
- 3. Pour Pasta Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with hot pasta.
AIR-FRYER CHICKEN PARMESAN
Quick, simple and oh-so-tasty, this air-fryer chicken parmesan recipe is the perfect weeknight dish to have on hand. It's just as crispy as the classic, if not crispier! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat air-fryer to 375°. In a shallow bowl, lightly beat eggs. In another shallow bowl, combine bread crumbs and Parmesan cheese and pepper. Dip chicken in egg, then coat with crumb mixture. , Place chicken in a single layer on tray in air-fryer basket. Cook until a thermometer reads 165°, 10-12 minutes, turning halfway through. Top chicken with sauce and cheese. Cook until cheese is melted, 3-4 minutes. If desired, sprinkle with basil.
Nutrition Facts : Calories 416 calories, Fat 16g fat (7g saturated fat), Cholesterol 215mg cholesterol, Sodium 863mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 49g protein.
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