Restaurant Style Chicken Parmesan Food

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.

CHICKEN PARMIGIANA

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.

RESTAURANT STYLE CHICKEN PARMESAN

Steps:

• Pour enough of spaghetti sauce to coat bottom of 9x13 pan. Beat egg in large bowl. Mix panko, parmesan, basil & pepper in another bowl. If you must, add 1/2 tsp. salt, although I think the cheese adds enough saltiness. Heat 2 Tbsp. olive oil in fry pan. Dip chicken breasts in egg, then in panko mix, then fry until golden brown in olive oil - about 3 minutes per side.
• Preheat oven to 350 degrees F. Place fried chicken breast on top of sauce in 9x13 pan. Place 1/4 cup shredded cheese on top of each chicken breast.
• Cook for 1/2 hr until cheese is browned and chicken is done on inside (cut through middle of one to check.) Serve with cooked spaghetti and remaining spaghetti sauce.

RESTAURANT-STYLE PARMESAN CHICKEN

Steps:

• CUT 3 slits on the top of the chicken breasts (if frozen thaw first) and place in appropriately sized container.
• MIX dressing and parmesan cheese.
• POUR dressing/cheese mix over chicken and marinate for at least 30 minutes. Overnight is ideal.
• PREHEAT oven to 425 degrees F.
• COVER baking sheet with foil.
• PLACE marinade breasts on foil covered baking sheet.
• POUR leftover marinade on top of breasts.
• BAKE for 20 minutes.

BEST CHICKEN PARM RECIPE

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.

CHICKEN PARM

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 PARMESAN

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).

RESTAURANT STYLE CHICKEN PARMESAN

Steps:

• 1. Butterfly the chicken breasts so the pieces are reasonably consistent in thickness. Separate tenderloin if necessary.
• 2. Scramble the eggs in a bowl
• 3. Spread 1 cup of the breadcrumbs on a plate
• 4. Heat about 1/4 inch of olive oil in a sauce pan over medium-high heat
• 5. Dip a piece of chicken in the scrambled egg, allowing excess to drip off the meat
• 6. Roll the chicken in the breadcrumbs until all sides are covered
• 7. Add chicken breast to the pan and brown on both sides - about 1-2 mins per side. Note - chicken will not be fully cooked during this step - and that's fine :)!
• 8. Repeat steps 5-7 as often as necessary to cook all chicken pieces. This will depend on the size of your pan. Note that you should change out your olive oil after every 'pan full' of chicken and add breadcrumbs to your plate as needed.
• 9. Cover a baking sheet with foil and spread a thin layer of sauce on the foil
• 10. Arrange a single 'layer' of chicken on the baking sheet
• 11. Cover chicken evenly with sauce - you want enough coverage that the chicken won't dry out, but not so much that it is 'swimming' in sauce.
• 12. Sprinkle Parmesan cheese evenly over chicken
• 13. Sprinkle shredded mozzarella evenly over chicken
• 14. Bake for 30 mins at 375. Serve with pasta side or on it's own - Makes a great sandwich too! Enjoy!!

CHICKEN PARMESAN

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.