BEST CHICKEN PARM RECIPE
One of my favorite Italian dishes will always be Chicken Parm. Sadly too many restaurants fail at making this dish the way it should be made. Keep reading to see how easy it is to make a Chicken Parm that will blow away your favorite Italian restaurant's version.
Provided by Chef Dennis Littley
Categories Entree
Number Of Ingredients 9
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.
Nutrition Facts : Calories 747 kcal, Carbohydrate 69 g, Protein 63 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 247 mg, Sodium 1431 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
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.
CLASSIC CHICKEN PARMIGIANA
Make midweek easier with our family-friendly chicken parmagiana. Ideal for freezing for busy week nights, the recipe is also easily doubled
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
- Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.
- To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
- Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they're from the freezer, until the mozzarella is melted and bubbling, then serve.
Nutrition Facts : Calories 405 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
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- Cut the chicken breasts in half lengthwise, making 4 equal pieces. (They should look like large chicken tenders.) Put one sheet of plastic wrap on a cutting board, put a piece of chicken in the center of it and top with another sheet of plastic wrap.
- Grate the Parmesan in a food processor using the grater attachment to yield about 2 cups. Transfer 1/4 cup to a small bowl and mix with the mozzarella; set aside.
- Transfer the remaining Parmesan to a plate or shallow bowl. Add the garlic powder, onion powder and 1 teaspoon of the Italian seasoning and toss with your hands to combine.
- Dip one piece of chicken into the egg mixture, coating it on both sides. Press both sides of the chicken into the Parmesan mixture, pressing with your hands to help the cheese stick.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until the cheese is a nice golden brown and the chicken can be lifted easily from the skillet, 4 to 5 minutes.
- Reduce the heat to low, add the garlic to the skillet and quickly stir just to soften, about 30 seconds. Stir in the tomato sauce, sugar, red pepper flakes, remaining 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper.
- Spoon 2 tablespoons of the sauce over top of each chicken piece. Divide the reserved Parmesan-mozzarella mixture over the chicken. Broil, watching closely, until the cheese is melted and turning golden brown in spots, 2 to 4 minutes depending on your broiler.
- To serve, spoon some sauce onto a plate and top with a piece of chicken. Garnish the chicken with some basil leaves and serve with a side of pasta, if desired.
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