Chicken Parmesan Recipe Unfortunately has become the flagship of second wave Italian American style restaurants. A word of caution – while this delightful meal has got go classy, Trust me, it could hardly be easier to whip up in your home kitchen.
While developing this recipe, I wondered: I myself wondered: why are we, citizens of the world, so enamoured with the idea of chicken Parmesan? After discussing with the food team, testing multiple variations, and summoning various Italian (-American) gods, I realized the reason is simple: It is greasy with a good burst of ‘umami’, and so perfectly crunchy, yet tender in the mouth feel. Even though we’ve covered the topic in many ways in this socialising context, this is the chosen one recipe, the monty python of recipes.
All that has been said tends to suggest that it has all smattering of the things you want with chicken Parm, period—fried cutlets squealing with crisp, a blend of mozzarella and Parm that is divine, and a sauce, vital with the basil and, having all the correct quantity of sweet. #Chicken Parmesan Recipe
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What People Are Saying:
“In this case I used this for my parents on a so called ‘romantic dinner’ to surprise them, but the instructions were very clear and even for a twelve year old it was quite easy to understand and I have to thankyou for that because there were a lot of other recipes online that were much more confusing.” – OrangePlanet
“GREAT recipe and very clear. Cooked this meal for the first time since I never cook in my entire life when I made this meal as the first meal in my college apartment. Oh man, my roommates all smiled at me. All of it was full of flavour and to look at even more fantastic if that was possible. It was very clear, simple and straightforward despite being a yummy recipe that I followed.#Chicken Parmesan Recipe
#Chicken Parmesan Recipe
Chicken Parmesan Recipe
Ingredients
- 4 skinless boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 2-3 large eggs
- 1 cup panko bread crumbs or more as needed
- ¾ cup grated Parmesan cheese divided
- 2 tsp all-purpose flour or more if needed
- ½ cup olive oil for frying or as needed
- ½ cup prepared tomato sauce
- ¼ cup fresh mozzarella cut into small cubes
- ¼ cup chopped fresh basil
- ½ cup grated provolone cheese
- 2 tsp olive oil
Instructions
Follow the Step
- You will also set aside a baking sheet and some paper towels.
- Take any chicken breast and put it down on a chopping board and then cover it with wax paper, parchment paper or plastic wrap. Tenderise the chicken neatly and uniformly to ½ inch thick using a meat bat, a rolling pin or a heavy pan. Do the same thing with the other chicken breasts left in the work surface.
- Place chicken breast between 2 sheets of plastic wrap; pat gently with a meat mallet to 1/4-inch thickness. Sprinkle lightly with salt and pepper on both sides.
- Stack three flat and shallowware plates like pie tins or cake pans. In the first dish mix the flour and 1/4 teaspoon of salt. In the second dish, combine dry ingredients: eggs and milk and mix until you have a foam. In the third dish, take breadcrumbs, half of the parmesan cheese, 1/2 teaspoon black pepper and another 1/4 teaspoon black salt.
- Coat each chicken breast with the seasoned flour, then with egg mixture making sure the chicken is not dripping wet. Last, dip the chicken in the breadcrumb termination, early and gently encouraging that it stick on the chicken. Put the chicken pieces breaded in the baking sheet.
- Select a skillet that will have enough space to accommodate all the four chicken breasts; if you have to, cook the chicken in portions.
- Pour enough oil over the base of the pan to effect a thin layer. Warm up the oil with medium heat. Previously, and bring to the same heat add the chicken and fry for 3-4 minutes each side or until browned, crisp.
- Put another sheet of paper towel on the baking tray. It is now time to extract as much oil as is possible out of the chicken; for this place the chicken onto papers that have been soaked in oil.
To Finish
- Then switch off the oven and preheat it at 350 degrees Fahrenheit (176 degrees celsius.
- Pour enough marinara sauce in order to cover the bottom of the 9×13 inch backed dish.
- Place the pan-fried crispy chicken breasts over the laid down sauce.
- After that, spoon over each chicken breast a generous tablespoon of sauce and sprinkle with several basil leaves. Last, spread the remaining parmesan cheese gently over the chicken and finish baking the chicken by insertions of a slice of provolone cheese between each chicken breast.
- Bake uncovered for 15 to 20 minutes, or until the cheese on top are slightly brown and coking thermometer insert to the thickest part of the chicken reads 165°F. Serve.
Notes
- In most chicken parmesan recipes, after you brown the chicken, you are tempted to put it back in the pan and bake with the cheese or cook until the cheese melts. That being said, everything is done in a pan here to cut prep work down to the minimum!
- Your skillet should accommodate all pieces of chicken (We used 12 inch skillet) and you will need a lid that fits the skillet to melt the cheese and keep marinara warm
If you have no lid or anything with which to tent the pan tin foil should suffice and then place them on a racked baking sheet for 375°F for 10 minutes until cheese melts - It is quite okay to heat your marinara sauce and pour it over warm chicken but I don’t because the cheese makes it warm enough.
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