Chickenparmesan Recipes

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Chicken Parmigiana image

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper


  • Preheat oven to 400 degrees F.
  • Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  • Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.


The Best Crispy Chicken Parmesan Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, onion powder, flour, eggs, seasoned breadcrumb, marinara sauce, fresh mozzarella cheese, grated parmesan cheese, fresh basil, vegetable oil

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 cup flour
2 eggs
1 cup seasoned breadcrumb
2 cups marinara sauce
8 slices fresh mozzarella cheese
½ cup grated parmesan cheese
fresh basil, thinly sliced, to serve
vegetable oil, for frying


  • Cut the chicken breasts in half widthwise to make 4 thin breasts.
  • Season the chicken with salt, pepper, and onion powder.
  • Coat the chicken in flour, then egg, and then bread crumbs.
  • Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
  • Transfer to a paper towel-lined plate to drain.
  • Preheat oven to 450°F (230°C).
  • Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
  • Top with mozzarella slices and Parmesan.
  • Bake for 10-15 minutes, or until the cheese is browned and bubbling.
  • Serve with freshly chopped basil.
  • Enjoy!

Nutrition Facts : Calories 689 calories, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams


Chicken Parmesan image

A classic Italian-American Parmesan - a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese - is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan's tang. Baked until brown-edged and bubbling, it's classic comfort food - hearty, gooey and satisfying. Although chicken or veal cutlets are the standard, boneless, skinless chicken thighs make a more flavorful alternative. Pork or turkey cutlets work nicely here, too.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 pounds boneless, skinless chicken, turkey or pork cutlets (or use chicken thighs for even more flavor)
1/2 cup all-purpose flour
3 large eggs
2 to 3 cups panko bread crumbs, as needed
Kosher salt, as needed
Black pepper, as needed
Olive oil, for frying
5 cups Simple Tomato Sauce (see recipe)
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
1/2 pound fresh mozzarella, torn into bite-sized pieces


  • Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
  • Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
  • Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
  • Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
  • Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.


Chicken parmigiana image

This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 large, skinless chicken breasts, halved through the middle
2 eggs, beaten
75g breadcrumb
75g parmesan, grated
1 tbsp olive oil
2 garlic cloves, crushed
half a 690ml jar passata
1 tsp caster sugar
1 tsp dried oregano
half a 125g ball light mozzarella, torn


  • 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.

Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.31 milligram of sodium


Easy Chicken Parmesan image

A favorite dish, these easy cheesy, breadcrumb-coated chicken cutlets are quickly cooked on the stovetop, then topped with mozzarella and broiled on a bed of tomato sauce. Serve them over pasta or with a crisp green salad and plenty of garlic bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 8

3/4 cup plain breadcrumbs
3/4 cup grated Parmesan cheese
8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
Salt and freshly ground pepper
1 large egg, lightly beaten
2 cups jarred tomato sauce or Easy Chunky Tomato Sauce
1/4 cup olive oil
6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices


  • Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
  • Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
  • Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.


Chicken Parmesan image

The main components of this dish, the sauce and the chicken, can be prepared in advance. When you're ready to eat, simply assemble and bake this classic chicken Parmesan recipe. To prepare homemade breadcrumbs instead of store-bought, try Lucinda's simple how-to.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Pinch of crushed red pepper flakes
1 28-ounce can tomatoes, lightly pulsed in a blender or food processor
2 teaspoons coarse salt
3 pounds boneless, skinless chicken breasts (3 whole breasts, split down the middle)
1/2 cup plain breadcrumbs
3/4 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter, plus more if needed
1 1/2 pounds fresh mozzarella cheese, sliced thin


  • Heat a saucepan over medium-high heat and add 1 tablespoon of the olive oil, the garlic, and the red pepper flakes. Stir for 30 seconds. Add the tomatoes and 1/2 teaspoon of the salt. Simmer for 30 minutes.
  • Meanwhile, working on a large surface covered in baking parchment or plastic wrap, lay down the chicken breasts. Using a sharp slicing knife, cut each piece in half horizontally through the middle.
  • In a large prep pan or dish, combine the bread crumbs and 1/2 cup of the Parmesan cheese. Spread out to cover the whole bottom of the pan. Lay down as many chicken breasts as will fit on the mixture. Sprinkle salt and pepper over each piece and turn over, completely coating with the breadcrumb mixture. Repeat the process with the remaining pieces of chicken.
  • Heat a large skillet over medium-high heat. Swirl in 2 tablespoons of olive oil, along with butter, to coat the pan. Add the chicken breasts in one layer and cook until golden, about 3 minutes on each side. Remove and repeat the process for the remaining chicken, adding a little oil and butter to the pan as needed.
  • Preheat oven to 400 degrees. Spoon some tomato sauce into a greased 9 x 13-inch baking dish to cover. Layer in the chicken pieces and top with mozzarella slices. Spoon over about 1 1/4 cups more sauce, and sprinkle on the remaining 1/4 cup of Parmesan cheese. Bake until golden and bubbling, 30 to 35 minutes. Let rest for at least 15 minutes before serving.


Chicken Parmesan image

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

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil


  • 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


Chicken Parmesan image

An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.

Categories     Chicken     Tomato     Broil     Kid-Friendly     Quick & Easy     Dinner     Mozzarella     Parmesan     Pan-Fry     Bon Appétit     Peanut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 13

2 cups fine dry breadcrumbs
1 cup all-purpose flour
4 large eggs
1 cup whole milk
8 small skinless, boneless chicken thighs, pounded to 1/2" thickness
Kosher salt, freshly ground pepper
N/A freshly ground pepper
8 tablespoons olive oil
8 tablespoons prepared sun-dried tomato pesto
1 pound fresh mozzarella, cut into 8 slices
1/2 teaspoon crushed red pepper flakes
4 cups prepared marinara sauce, warmed
Finely grated Parmesan (for serving)


  • Place breadcrumbs and flour in 2 separate shallow bowls. Whisk eggs and milk in a medium bowl. Season chicken with salt and pepper. Dredge in flour, shaking off excess. Coat with beaten egg mixture, allowing excess to drip back into bowl. Coat with breadcrumbs, pressing to adhere. Place on a large plate or rimmed baking sheet.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Working in 4 batches, cook thighs until chicken is golden brown and cooked through, about 4 minutes per side; transfer to a paper towel-lined plate. Wipe skillet clean and add 2 tablespoons oil between batches.
  • Preheat broiler. Lay 4 cutlets on a foil-lined baking sheet; spread each with 2 tablespoons pesto, top with a slice of cheese, and sprinkle with red pepper. Top with remaining cutlets and cheese. Broil until cheese browns, about 4 minutes.
  • Divide sauce and chicken among shallow bowls and top with Parmesan.


The Best Chicken Parmesan image

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

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti


  • 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.

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2019-04-24  · Shortcuts for Making Chicken Parmesan. Most recipes call for boneless skinless chicken breasts, which need to be sliced in half horizontally and pounded …
5/5 (62)
Category Dinner
Cuisine Italian
Total Time 45 mins
  • Using kitchen shears, trim off any white tendons at the ends of the tenderloins. Using the palm of your hand, gently flatten the tenderloins so that they are an even 1/4-inch thickness. Season the chicken all over with 1-1/4 teaspoons of the salt and 1/2 teaspoon of the pepper.
  • In a large shallow bowl, combine the panko, 3/4 cup of the Parmigiano Reggiano, the oregano, the thyme, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Mix well, making sure there are no clumps of cheese.
  • Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Dredge the chicken in the flour, coating evenly; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time.)
  • Preheat the broiler and set an oven rack about 4 inches from the heating element. Bring the marinara sauce to a simmer over low heat. Taste and adjust seasoning to your liking (with store-bought sauce, I find a generous pinch of sugar and fresh basil go a long way). Cover and keep warm.
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2020-02-28  · Chicken Parmesan Recipe: This is the classic version of Chicken Parm. A restaurant-quality Chicken Parmesan is so easy to recreate at home (for a fraction of the price). Since this chicken is breaded and covered in sauce, it also reheats really well so you will appreciate any leftovers. This is among our family’s favorite 30-minute meals. This Chicken Parmesan Recipe …
  • Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets.* Season with salt and pepper.
  • In a shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese.
  • Dip both sides of each chicken cutlet into the flour, tapping off excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs.
  • Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan), sautéing 3-4 min per side or until golden brown and just cooked through.
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Lemon Vinaigrette (recipe follows) Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin. Combine the flour, 2 teaspoons salt, …
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2020-08-31  · This delicious Oven Baked Chicken Parmesan recipe is easy and doesn't require any frying. Because this chicken Parmesan is baked, it is healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes! 4.88 from 73 votes. Print Pin Rate. Course: Dinner. Cuisine: Italian. Keyword: Baked Chicken Parmesan, Date Night, Easy Recipes, Quick Recipes ...
  • Line a baking sheet with foil, brush foil with olive oil. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
  • Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.
  • After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
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2018-12-11  · This Chicken Parmesan recipe (aka chicken parmigiana) is a family favorite!Tender pan fried chicken breasts topped with tomato sauce and cheese baked until golden and bubbly. It’ll look like you spent hours in the kitchen but this parmesan chicken recipe …
  • Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish.
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Estimated Reading Time 6 mins
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2018-02-12  · 24 Easy Chicken Parmesan Recipes. Updated on February 12, 2018 by Food Network Canada Editors. Combine crispy breaded chicken, fresh tomato sauce and LOTS of Parmesan cheese, and you have the recipe for a comforting Italian-American …
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2019-09-23  · Preheat oven to 400°F. Pound cutlets thin: Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Use a meat hammer, mallet, rolling pin, or even a heavy empty wine bottle to pound or roll the chicken pieces to …
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2009-10-19  · Cook linguine until al dente. Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden …
Estimated Reading Time 6 mins
  • When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.Remove chicken breasts from the skillet and keep warm.Without cleaning skillet, add onions and garlic and gently stir for 2 minutes.
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Estimated Reading Time 5 mins
  • Basic Chicken Parmesan. This simple baked chicken parmesan uses jarred pasta sauce to keep things speedy, plus both mozzarella and Parmesan cheese for maximum gooeyness.
  • Stuffed Chicken Parmesan. For an even more decadent dinner that takes hardly any extra time, stuff your chicken breasts with cheese before assembling your chicken parmesan.
  • Chicken Parmesan Sandwich. Whether for a hearty lunch or football food, a chicken parm sandwich is another favorite way to eat this dish. The breaded and fried chicken is topped with a bit of sauce and cheese and finished in the skillet.
  • Skillet Chicken Parmesan. No oven needed for this stovetop chicken parmesan—everything is done in the skillet, from crisping up the breaded chicken to melting the cheese topping.
  • Baked Chicken Parmesan. This entire recipe is cooked in the oven—even the breaded chicken. The dish starts with cheesy breadcrumbs for extra flavor and calls for freshly grating your own Parmesan cheese, which really makes a difference.
  • Grilled Chicken Parmesan. If you're craving all of the flavors of chicken parm but looking for a lighter, healthier version, this summery grilled take on the dish of chicken, tomatoes, and cheese is sure to fit the bill.
  • Panko-Breaded Chicken Parmesan. Coating thinly-pounded chicken breasts in panko breadcrumbs before skillet-frying gives the chicken a crispy exterior that can hold up to the red sauce and cheese that rounds out this classic chicken parmesan.
  • Chicken Mozzarella. Even though this recipe goes by a different name, many of us will recognize it as the chicken parmesan of our childhoods. If you're craving plenty of ooey-gooey cheese pulls with every bite, try this homestyle baked chicken dish seasoned with familiar herbs.
  • Slow Cooker Chicken Parmesan. Making chicken parmesan in your slow cooker will cut down on the steps that are required when cooking a traditional chicken parm.
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2021-02-28  · Fry: Heat oil on medium high heat in a skillet to 350 degrees. Place 2 chicken breasts gently in the oil and fry on each side for 2-3 minutes. Remove and place on a wire rack. Bake: Place the fried …
Estimated Reading Time 7 mins
  • Slice each chicken breast in half lengthwise and sprinkle with salt and italian seasoning mix. Set aside.
  • Create a breading station by placing flour on a plate. In a deep dish, whisk together egg, salt and garlic powder. Mix panko breadcrumbs and parmesan in another plate.
  • Heat oil on medium high heat in a skillet to 350F. Place 2 chicken breasts (if they fit) gently in the oil and fry on each side for 2.5 minutes. Remove and place on a wire rack.
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4.5/5 (41)
Servings 6
Cuisine American, Italian
Total Time 1 hr 15 mins
  • Preheat oven to 400º. Make chicken: Prepare breading station with three large mixing bowls: one bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour.
  • In a deep cast-iron skillet over medium-high heat, add 1/4" oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through.
  • Meanwhile, make marinara: In a medium pot over medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes. Add in tomatoes and water, season with salt, pepper, and red pepper flakes, and let simmer, 10 minutes.
  • Pour sauce into a 9"-x-13" baking dish and place chicken in sauce. Top with mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
See details »

2004-01-13  · Advertisement. Step 2. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Step 3. Dip 1 chicken breast in egg …
5/5 (17)
Total Time 36 mins
Servings 2
  • Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
  • Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
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2020-09-17  · In a small bowl, combine 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle it over the chicken and rub it onto all the edges. In a medium bowl, whisk together 2 …
Servings 4
Estimated Reading Time 7 mins
  • Prepare the chicken. Use a sharp knife to slice each chicken breast in half horizontally, to create a thin cutlet.
  • See photos. You should end up with 4 thin pieces of chicken that are the same shape as a chicken breast, just thinner.In a small bowl, combine 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Sprinkle it over the chicken and rub it onto all the edges.In a medium bowl, whisk together 2 eggs and 1/2 cup buttermilk.*Add the chicken to the egg mixture and let marinate for about 15-30 minutes, or up to 24 hours.
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THE BEST CHICKEN PARMESAN. Chicken Parmesan (also called Chicken Parmigiana) is one of the most loved, most popular AND most ordered chicken recipes in the world. BUT often times, chicken …
  • Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
  • Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
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2018-09-12  · The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor. Baked Chicken Parmesan. This is an …
  • Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
  • Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
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2021-06-07  · Place Panko in a shallow dish, spreading out in an even layer. The Spruce / Ahlam Raffii. Dip each chicken breast first in the egg whites, then in the Panko. Place in the heated oil. The Spruce / Ahlam Raffii. Season chicken with salt and pepper. Let chicken cook until golden, about 4 minutes. Flip and season other side with salt and pepper.
Estimated Reading Time 2 mins
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Stuffed Chicken Parmesan is a cheesy, saucy explosion. This dish is just as easy as making regular chicken Parmesan but is somehow even more decadent. You’ll love it if you think extra cheese is always a good idea! Stuffing a chicken breast may sound complicated, but the technique is actually something any home cook can tackle and master. Make sure to look for thick chicken breasts—they ...
Servings 4
Total Time 50 mins
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Get the best and cheesiest recipes for chicken parmesan. Staff Picks. Chicken Parmesan. Chef John's Chicken Parmesan . Rating: 4.83 stars. 4332 . My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust. By Chef John. Chicken Parmigiana. Chicken Parmigiana . Rating: 4.58 stars . 1755 . This is a very nice dinner for two ...
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