Chicken Parmesan Made With Panko Crumbs Recipes

YUMMY EASY CHICKEN PARMESAN RECIPE

Steps:

• Pat the chicken dry and cut in half, lengthwise. Pound the chicken breasts into thinner, evenly thick pieces. Season with salt and pepper.
• In medium bowl, mix together the breadcrumbs and parmesan cheese. In another bowl, beat the eggs and set aside.
• Dip each piece of chicken in egg and then dredge it in the breadcrumb/cheese mixture. Shake off any excess bread crumb coating. Repeat with the remaining pieces of chicken.
• In large skillet or frying pan, heat about 1/2 inch of oil over medium-high heat. After oil is heated, add the chicken. Cook for about 3 minutes on each side, or until the chicken is golden and cooked through. Fry in batches if needed to keep from crowding the pan.
• Remove the chicken from the oil and briefly drain on paper towels. Place the chicken on a serving platter or individual plates (even better if the platter or plates are warm).
• Serving Option 1: Top the cooked chicken with hot marinara sauce, mozzarella cheese and garnish with parsley. Serve warm.
• Serving Option 2 (oven method): If you want to have the cheese more hot and bubbly, you can bake the chicken in a preheated 350°F oven for about 5 minutes before serving. Top the chicken with the sauce and mozzarella cheese and then put in the oven for 5 minutes or until the cheese is melted. Garnish with parsley and serve warm.

BAKED PANKO CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees.
• Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
• Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
• Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
• Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.

OVEN BAKED CHICKEN PARMESAN RECIPE

Steps:

• Place the panko in a large non-stick skillet with olive oil and cook until it is golden brown, stirring frequently, 9-10 minutes. Set aside and let it cool.
• Preheat the oven to 450 F Degrees. Cover a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray it with vegetable oil cooking spray.
• Arrange 3 shallow bowls (or pie plates) side by side. First shallow dish: Mix flour, garlic powder, salt and black pepper. Second shallow dish: Place the egg whites and water and whisk until incorporated. Third shallow dish: Stir in the Parmesan cheese with, now cooled, panko.
• Pat-dry each chicken cutlet with a paper towel.
• First, dredge the cutlets into flour (shake off the excess flour), second, dip into the egg whites and then lastly, coat with panko and Parmesan breadcrumbs. Press the panko mixture to coat. Place it on the wire rack.
• Lightly spray the top of each chicken with vegetable oil spray prior to placing it in the oven. Bake for 15-20 minutes or the internal temperature of a chicken breast inserted with a thermometer reaches 165 degrees F.
• While it is baking, make the tomato sauce: Cook the oil, garlic, tomato paste, red pepper flakes in a large skillet (in medium heat), until it coats the bottom of the pan. Stir in the crushed tomatoes and season it with salt and pepper. Cook, stirring occasionally, until the sauce is thickened, about 15-20 minutes. Off the heat, stir in the basil.
• Once the chicken is cooked, remove it from the oven. Place 2 tablespoons of the tomato sauce on each chicken cutlet and top it off with 2 tablespoons (or more) mozzarella cheese. Return it into the oven and broil until the cheese melts, for 5 more minutes.
• To serve, sprinkle each chicken cutlet with ribbons of basil and Parmesan cheese.

CHICKEN PARMESAN MADE WITH PANKO CRUMBS

Steps:

• In a pie plate put the flour, parmesan cheese, garlic powder, salt and pepper. Stir to combine and set aside.
• In a second pie plate put the eggs and water. Beat together with a fork and set aside.
• In a third pie plate put the seasoned break crumbs and the panko (Japanese bread crumbs). Stir to combine and set aside.
• In a large nonstick frying pan put the oil and butter and heat over medium heat until the butter melts.
• Wash one chicken breast under cold running water and then dip in the flour mixture, covering well.
• Next, dip the chicken in the egg mixture.
• Finally, dip the chicken in the bread crumbs and then put into the frying pan.
• Repeat with 1-2 more chicken breast pieces and then fry until the chicken breasts are golden on both sides and a fork pierced into the meat shows that the meat is tender and cooked through.
• As the chicken pieces cook, remove the cooked pieces and add more to the pan until you have cooked 4-6 chicken breast pieces.
• To plate put a little marinara sauce on the plate. Top with a piece of cooked chicken. Top with some more marinara sauce, fresh chopped basil and the mozzarella cheese on the very top. Either broil in the oven or heat in the microwave just until the cheese melts.
• Serve at once with pasta on the side.
• Note: I usually either buy thin slices of chicken breast, buy chicken breast pieces that are not very fat, or pound the chicken breasts to flatten them.

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

PARMESAN AND PANKO CHICKEN TENDERS

Steps:

• Beat egg in a pie plate with water. Combine panko and Parmesan cheese in a separate dish.
• Dip each chicken tender into the egg mixture, then into the panko mixture and cover until well coated.
• Heat oil in a large skillet over medium heat. Add tenders and fry until light brown, about 3 minutes per side. Continue to fry, flipping occasionally, until golden on the outside, about 12 more minutes. Cut one open to make sure juices are running clear and chicken is no longer pink on the inside.

BAKED CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (215°C).
• In a medium bowl, combine the panko, parmesan cheese, basil, garlic powder, oregano, salt, and pepper.
• Beat the 2 eggs in a shallow dish. Dredge the chicken in the egg wash, then coat with the bread crumb mixture.
• Transfer the breaded chicken breasts to a greased roasting pan. Top the chicken with 2 small slices of mozzarella.
• Bake for 20-25 min, until the cheese and bread crumbs have turned golden brown and the chicken is cooked through, or until it has reached an internal temperature of 165°F (73°C).
• Serve with whole wheat spaghetti, marinara sauce, and a sprinkle of fresh basil.
• Enjoy!

CLASSIC, UPGRADED CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Make the red sauce: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until golden brown and nearly translucent, 5-7 minutes. Use a slotted spoon to remove the onion and garlic from the pot, leaving the oil behind. Set aside the fried onion and garlic for another dish.
• Add the oregano and thyme and cook until fragrant, 1-2 minutes.
• Add the crushed tomatoes, sugar, and salt. Bring the sauce to boil, then reduce the heat to medium and simmer for 20-30 minutes, until thickened.
• Meanwhile, make the chicken: Working 1 at a time, place the chicken thighs in a zip-top bag and use a heavy skillet or meat mallet to pound into thin, even pieces.
• Add the eggs to a shallow dish and beat with a pinch of salt and pepper.
• Add flour to a separate shallow dish and season with salt and pepper.
• In a third shallow dish, whisk together the plain and panko bread crumbs. Add the coarsely grated Parmesan cheese, garlic powder, Italian seasoning, parsley flakes, salt, and pepper and stir to incorporate.
• Season the chicken with salt and pepper. Coat each piece in the flour, then the eggs, then the bread crumbs. Set the thighs on a wire rack set over a baking sheet to rest for 10 minutes before frying.
• Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
• Heat the olive oil in a large, wide skillet over medium-high heat until it reaches 300°F (150°C).
• Working in batches if needed to avoid overcrowding the pan, fry the chicken thighs in the hot oil for 3-5 minutes per side, until golden brown. Transfer to a wire rack and season with salt.
• Transfer the fried chicken thighs to a clean baking sheet. Top each piece with ½ cup of the red sauce and the shredded Italian cheese blend.
• Bake the chicken for 5-10 minutes, until golden brown and bubbly.
• While the chicken bakes, add the spaghetti to the boiling water and cook until al dente.
• Warm the remaining red sauce in the pot over medium-low heat. Transfer the spaghetti directly into the sauce and toss well, adding a bit of the pasta cooking water as needed to help the sauce cling to the noodles. Add some of fresh basil leaves to the pasta and toss to incorporate.
• Add the spaghetti and chicken Parmesan to a serving plate. Top with the grated Parmesan cheese and garnish with more basil leaves.
• Enjoy!