CHICKEN PARMESAN
My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
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).
Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g
EASY & FAST CHICKEN PARMESAN HERO
An easy dinner recipe for your favorite Italian dinner. Take the effort out of cooking on those busy nights. This will be your new go-to dinner I promise!
Provided by Cassandra Carillo
Categories dinner
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 or temperature recommended on frozen chicken tenders
- Bake the chicken tenders and follow instructions on the bag until cooked
- Prep the rolls and slice in half while chicken is baking
- Remove chicken from the oven and place desired amount on each roll
- Place rolls on the same baking sheet, top with sauce, and mozzarella cheese
- Place tray back in the oven at the same temperature and bake until cheese is melted.
- Slice sandwiches in half and enjoy!
CHICKEN PARM PIZZA RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, black pepper, dried oregano, garlic powder, onion powder, paprika, flour, eggs, seasoned bread crumbs, oil, tomato sauce, mozzarella cheese, grated parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a food processor, add the chicken, salt, pepper, oregano, garlic powder, onion powder, and paprika, and pulse until thoroughly combined, with no large chunks.
- Spread the mixture evenly into the bottom of a plastic wrap-lined, 10-inch (25 cm) cake pan. Fold over the excess saran wrap on top, and press it into a flat shape. Freeze until completely frozen solid, 2-4 hours.
- In 3 separate shallow dishes, distribute the flour, eggs, and bread crumbs.
- Unwrap the frozen chicken disc and dip it in the flour, shaking off any excess.
- Submerge it into the eggs, then cover it completely with the bread crumbs, pressing the bread crumbs into the chicken.
- Freeze for 15 minutes.
- Preheat oven to broil.
- Add oil to a large, deep pan halfway up the side to 400°F (200°C).
- Carefully lower the chicken disc into the oil with tongs, making sure it doesn't splash. If the bottom is getting more color than the top, flip the patty extremely carefully and fry the other side until a deep golden brown.
- Remove the chicken disc from the oil and transfer to a wire rack. Blot with paper towels to remove excess oil.
- Add the tomato sauce to the fried chicken disc, spreading it in an even layer.
- Lay the mozzarella over the sauce, then sprinkle with Parmesan over the top.
- Broil for 5-8 minutes, or until the cheese is bubbly and golden brown.
- Top with basil, slice, and serve.
- Nutrition Calories: 2086 Fat: 149 grams Carbs: 134 grams Fiber: 8 grams Sugars: 10 grams Protein: 50 grams
- Enjoy!
Nutrition Facts : Calories 1264 calories, Carbohydrate 138 grams, Fat 41 grams, Fiber 8 grams, Protein 77 grams, Sugar 12 grams
BEST CHICKEN PARMESAN
This easy, best chicken Parmesan has a crispy crust, juicy interior, zesty marinara sauce, and a crusty golden layer of gooey cheeses. It is served with rigatoni pasta.
Provided by Culinary Envy
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 31
Steps:
- Heat a large skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Stir in chopped basil at the last minute.
- Bring a large pot of lightly salted water to a boil while sauce is cooking. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
- Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
- Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/4-inch thickness.
- Prepare a breading station with 3 large mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
- Dredge each piece of chicken in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining chicken and set on a plate.
- Heat about 1 inch canola oil in a large cast iron skillet over medium-high heat until hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese.
- Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes. Serve with marinara sauce and rigatoni.
Nutrition Facts : Calories 1167.6 calories, Carbohydrate 139.4 g, Cholesterol 188.9 mg, Fat 38.9 g, Fiber 7.6 g, Protein 63 g, SaturatedFat 8.7 g, Sodium 1527.8 mg, Sugar 7.4 g
CHICKEN PARM HERO
Provided by Food Network Kitchen
Number Of Ingredients 7
Steps:
- Slice loaf in half, place on baking sheet and toast under broiler. Once toasted, rub with split garlic clove. Warm chicken in microwave oven. Once warm, place on bread. Top with sauce, cheese, and a sprinkle of oregano. Return sandwich to oven and broil until cheese bubbles. Serve hot.
CHICKEN PARMESAN HEROS
Steps:
- Make tomato sauce:
- Heat olive oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until slightly thickened, about 30 minutes.
- Prepare chicken:
- Gently pound chicken breasts to 1/3-inch thickness between 2 sheets of plastic wrap using a flat meat pounder or a rolling pin. Season with salt and pepper.
- Stir together flour, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a shallow bowl, then stir together bread crumbs and Parmigiano-Reggiano in another shallow bowl.
- Dredge chicken slices in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs until evenly coated. Transfer chicken to sheets of wax paper, arranging slices in 1 layer.
- Preheat oven to 400°F.
- Heat vegetable oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then Fry chicken 3 pieces at a time, turning over once, until golden brown and just cooked through, about 6 minutes per batch. Transfer with tongs to paper towels to drain.
- Arrange bottom halves of bread loaves on a large baking sheet and tops on another large baking sheet, all with cut sides up. Spread 1/4 cup tomato sauce on each top and bottom. Divide chicken between bottom halves. Top each (open-faced) sandwich with 1/4 cup tomato sauce and one fourth of mozzarella.
- Bake open-faced sandwiches in lower third of oven until cheese melts, about 3 minutes. When cheese begins to melt, put tops of loaves in upper third of oven and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn easily). Put tops on bottoms to make sandwiches, then slice into serving pieces.
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- Preheat oven to 350°. Prepare breading station with 3 large mixing bowls: one with bread crumbs and Parmesan mixed together, another with eggs beaten with 1 tablespoon water, and the last with flour.
- Season chicken with salt and pepper. Coat each piece of chicken in flour and shake off excess, then dip into egg and coat in bread crumbs.
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- In a shallow bowl, combine the bread crumbs, Parmesan, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
- In a large saucepan, heat 1 tablespoon of the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and stir for 30 seconds. Stir in the tomatoes, red-pepper flakes, and the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, reduce the heat, and simmer, stirring occasionally, until thickened, about 20 minutes. Remove from the heat and cover to keep warm.
- Meanwhile, in a large frying pan, heat 1/4 to 1/2 inch of cooking oil over moderate heat until very hot. Dip each chicken breast into the eggs and then into the bread crumbs, coating well. Fry in the hot oil, turning once, until golden brown and just cooked through, about 15 minutes in all. Drain on paper towels.
- While the chicken is cooking, heat the broiler. Brush the remaining 2 tablespoons olive oil over the cut-side of the rolls and toast under the broiler until golden, about 2 minutes.Spoon half the tomato sauce onto the bottom half of the rolls. Top with the chicken, the remaining sauce, and the other half of the rolls.
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