Classic Chicken Parmigiana Recipes

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CHICKEN PARMIGIANA



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

Steps:

  • 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.

CHICKEN PARMIGIANA



Chicken Parmigiana image

This is a very nice dinner for two. Serve it with your favorite pasta and tossed greens.

Provided by Candy

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 2

Number Of Ingredients 6

1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
¾ (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
  • Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
  • Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 44.9 g, Cholesterol 184.1 mg, Fat 18.3 g, Fiber 5.6 g, Protein 43.5 g, SaturatedFat 7.6 g, Sodium 1309.5 mg, Sugar 17.2 g

CLASSIC CHICKEN PARMESAN



Classic Chicken Parmesan image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 skinless, boneless chicken breasts (about 10 ounces each)
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 15-ounce can tomato puree
1/2 cup plus 2 tablespoons grated parmesan cheese
1/4 cup finely chopped fresh basil
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
3 large eggs
1 1/4 cups grated mozzarella cheese (about 6 ounces)

Steps:

  • Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomato puree, then rinse out the can with 1 cup water and add to the pot. Simmer until the sauce just thickens, about 10 minutes. Whisk in 1/4 cup parmesan and the basil. Spread 1/2 cup of the sauce in a 3-quart flameproof baking dish. Preheat the broiler. Meanwhile, combine the flour and 1/2 teaspoon each salt and pepper in a shallow dish. Beat the eggs with 1/4 cup parmesan in another shallow dish. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Dredge 2 chicken cutlets in the flour, tapping off the excess, then dip in the egg mixture. Carefully lay in the skillet and fry until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to the baking dish. Add the remaining 2 tablespoons olive oil to the skillet and repeat with the remaining 2 chicken cutlets. Add to the baking dish. Combine the mozzarella and the remaining 2 tablespoons parmesan in a bowl. Sprinkle half of the cheese mixture on the chicken, then top with the remaining sauce and the remaining cheese mixture. Broil until the cheese melts, about 2 minutes.

Nutrition Facts : Calories 830, Fat 56 grams, SaturatedFat 26 grams, Cholesterol 307 milligrams, Sodium 1428 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 53 grams

BASIC CHICKEN PARMIGIANA



Basic Chicken Parmigiana image

-Heather Sauter, Silver Spring, Maryland

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 17

2 small onions, chopped
2 tablespoons olive oil
8 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes
2 teaspoons each dried basil, thyme and oregano
1/2 teaspoon pepper
1/2 cup 2% milk
1 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons salt-free herb seasoning blend
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter, cubed
1 cup shredded part-skim mozzarella cheese
Hot cooked spaghetti

Steps:

  • In a large saucepan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, tomatoes, basil, thyme, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Meanwhile, place the milk, flour and egg in separate shallow bowls. In another shallow bowl, combine the bread crumbs, Parmesan and herb seasoning. Dip chicken in milk; roll in flour. Dip in egg; coat with crumb mixture. , In a large skillet, brown chicken in butter over medium heat until golden brown and a thermometer reads 170°. Sprinkle with mozzarella. Cover and cook 3-4 minutes longer or until cheese is melted. Serve over spaghetti; top with sauce.

Nutrition Facts : Calories 756 calories, Fat 33g fat (15g saturated fat), Cholesterol 227mg cholesterol, Sodium 2032mg sodium, Carbohydrate 68g carbohydrate (19g sugars, Fiber 6g fiber), Protein 49g protein.

CHICKEN PARMIGIANA



Chicken Parmigiana image

This is a favorite dish in our family. I came up with this dish myself because the traditional version takes forever to make. I just throw a few ingredients together, pop the dish in the oven and forget it.-Robin Stevens, Cadiz, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (4 ounces each)
1 can (6 ounces) tomato paste
3/4 cup water
2 garlic cloves, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, optional
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Place the chicken in a greased 8-in. square baking dish. In a small saucepan, bring the tomato paste, water, garlic and seasonings to a boil. Pour over chicken. , Bake, uncovered, at 400° for 15 minutes. Sprinkle with cheeses; bake 10-15 minutes longer or until a thermometer reads 165°.

Nutrition Facts : Calories 240 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 994mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 23g protein.

PINO LUONGO AND MARK STRAUSMAN'S CHICKEN PARMIGIANA



Pino Luongo and Mark Strausman's Chicken Parmigiana image

This recipe for chicken parmigiana is from "Two Meatballs in the Kitchen," the cookbook by chefs Pino Luongo and Mark Strausman.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Number Of Ingredients 10

4 boneless, skinless chicken breast halves (1 1/2 to 2 pounds total), tendons removed
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
3 matzos, finely crushed
3 large eggs
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 cup soy or grapeseed oil
2 cups Spicy Tomato Sauce
8 ounces fresh mozzarella cheese, thinly sliced and torn into pieces

Steps:

  • Preheat oven to 350 degrees.
  • Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the back of a skillet, pound chicken breasts until they are 3/8 inch thick.
  • Remove chicken from plastic wrap and set on a large plate; season with salt and pepper. Place flour and matzo each in separate large, shallow dishes. Beat together eggs and Parmigiano-Reggiano in another large shallow dish. Coat each chicken breast half evenly with flour, shaking off any excess. Then dip in egg and cheese mixture, followed by matzo to coat.
  • Heat oil in a deep large skillet over medium-high heat. When oil is very hot, reduce heat to medium and, working in batches, add chicken. Cook chicken, turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Repeat process with remaining chicken, allowing oil to reheat between batches.
  • Transfer chicken to a rimmed baking sheet. Top each breast with 1/2 cup tomato sauce and cover with mozzarella. Transfer baking sheet to oven and cook until cheese is melted and sizzling, about 10 minutes.
  • Meanwhile, preheat broiler. Transfer chicken to broiler and broil until cheese is bubbling, about 1 minute. Serve immediately.

CHICKEN PARMIGIANA



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

Steps:

  • 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, AUTHENTIC TASTING CHICKEN PARMESAN (PARMIGIANA)



Easy, Authentic Tasting Chicken Parmesan (Parmigiana) image

This is a tasty Italian favorite that I always serve with linguine. It looks and tastes just as delicious as in a restaurant and costs a lot less :)

Provided by Karen..

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs boneless chicken breasts, cutlets
salt and pepper
2 eggs
1/4 cup milk
1 1/2 cups Italian style breadcrumbs
1/8 cup grated parmesan cheese
1/2 lb sliced provolone cheese
1 (28 ounce) jar spaghetti sauce (Prego 3-cheese works great)
vegetable oil

Steps:

  • Combine eggs, milk, salt and pepper in a shallow bowl or pie plate.
  • Combine bread crumbs and parmesan cheese in a shallow bowl, plate or pie plate.
  • Dip each chicken cutlet in egg mixture and then coat completely with bread crumb mixture.
  • Heat half inch of oil in a pan over med-high heat.
  • Fry each cutlet and turn over when golden brown.
  • Heat oven to 400 degrees.
  • When cutlets are crispy and golden on both side and juices run clear, place them on a baking sheet.
  • Place a slice of provolone cheese on top of each cutlet and place in the oven.
  • In the meantime, heat sauce in the microwave or on the stove top.
  • When cheese is melted, remove cutlets from oven and spoon some sauce nicely over each one.
  • Sprinkle with grated parmesan cheese.
  • Serve with your favorite pasta and remaining sauce.

CLASSIC CHICKEN PARMIGIANA



Classic chicken parmigiana image

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

2 large chicken breasts
50g plain flour
1 egg, beaten
75g fresh breadcrumbs
15g parmesan, finely grated, plus extra to serve
4 tbsp sunflower oil
125g ball mozzarella, cut into 4 slices
300g spaghetti
2 tbsp olive oil
4 garlic cloves, finely sliced
pinch of caster sugar
splash of red wine vinegar
2 x 400g cans chopped tomatoes or passata
1 tsp dried oregano

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

HOMEMADE CHICKEN PARMIGIANA



Homemade Chicken Parmigiana image

I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious! The whipping cream gives it a creamy texture that you just can't get enough of!

Provided by Jules203

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 3

Number Of Ingredients 16

1 tablespoon butter
1 teaspoon minced garlic
⅓ cup minced onion
1 (14.5 ounce) can diced tomatoes with juice
½ teaspoon sugar
¼ cup heavy cream
salt and pepper to taste
⅓ cup fine dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
½ teaspoon dried oregano
1 egg, beaten
2 tablespoons milk
3 (5 ounce) skinless, boneless chicken breast halves
3 tablespoons olive oil
¾ cup shredded Mozzarella cheese
1 tablespoon freshly grated Parmesan cheese

Steps:

  • Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
  • Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
  • Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
  • To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

Nutrition Facts : Calories 609.2 calories, Carbohydrate 18.6 g, Cholesterol 209.1 mg, Fat 37.6 g, Fiber 2.1 g, Protein 46.4 g, SaturatedFat 14.6 g, Sodium 690.2 mg, Sugar 6.6 g

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From youtube.com


CLASSIC CHICKEN PARMIGIANA | MRFOOD.COM
Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray. In a shallow dish, beat together eggs, salt, and pepper. Place bread crumbs in another shallow dish. Dip each chicken breast into egg mixture then into bread crumbs, coating completely; set aside. Meanwhile, in a large skillet, heat oil over medium-high heat until hot ...
From mrfood.com


CHICKEN PARMIGIANA RECIPE - VINCENZO'S PLATE
2021-10-03 METHOD: Chicken parmigiana is made with the breast of the chicken, so take a piece and slice it into 2-3 pieces depending on the thickness. Place a sheet of baking paper on top of your chopping board and the slices of chicken on top. Then cover with another sheet of baking paper and press down. Beat the chicken using a kitchen mallet until ...
From vincenzosplate.com


THE BEST CHEESY CHICKEN PARMIGIANA RECIPE WITH PENNE PASTA
2022-01-18 Dip the chicken in beaten eggs. Dip the chicken into the bread crumb mixture (press to adhere). Repeat the process for all chicken breasts. Preheat oil in a large pan and brown the chicken on each side, about 4 minutes per side or until golden. Place 1 ½ cups of marinara sauce in the bottom of a 9x13 dish.
From allourway.com


CLASSIC CRISPY CHICKEN PARMIGIANA - THE LEMON APRON
2021-09-30 Assembly. Preheat the oven to 450F. Place 1 cup of the marinara sauce evenly on the bottom of a baking dish or casserole. Place the chicken cutlets evenly over the sauce, overlapping slightly if necessary. Sprinkle 2 tsp of the grated parmesan over the chicken. Spoon 1 cup of the marinara sauce over each cutlet.
From thelemonapron.com


8 CHICKEN PARMIGIANA RECIPES | RECIPELAND
8 chicken parmigiana recipes. Chicken 8046; Chicken breast 1966; Crockpot Chicken Parmigiana (0) 60 A succulent chicken dish that's so easy to make, even your crockpot can do it! Chicken Parmigiana 2 - Crockpot (2) 84 Create a succulent chicken dinner for you and your loved one with simple crockpot recipe that is hassle free! Impossible Chicken Parmigiana (3) …
From recipeland.com


EASY CHICKEN PARMIGIANA RECIPE - CHEF BILLY PARISI
2019-09-11 1. Slice the chicken breasts in half width-wise. 2. Pound out each of them slightly so that it is about a ¼ inch thick. 3. Set up your standard breading procedure. 4. Dredge the pounded-out breasts 1 at a time completely coating in the flour, then egg-wash, and finally the bread crumbs. 5.
From billyparisi.com


CLASSIC CHICKEN PARMESAN RECIPE - ADD A PINCH
Chicken Parmesan Recipe – Crispy parmesan crusted chicken breasts are topped with marinara sauce and cheeses for an easy, classic Italian favorite. Ready in 30 minutes! Ready in 30 minutes! Classic Chicken Parmesan is always a favorite Italian dish to order in restaurants.
From addp.gilead.org.il


AUTHENTIC ITALIAN CHICKEN PARMIGIANA - WHATSINTHEPAN
2019-02-09 Place ½ cup of grated Parmesan in a large plate or bowl. In the second medium bowl, whisk the egg. In the third bowl mix together bread crumbs, Italian seasoning, garlic powder, salt, and pepper. Bread the Chicken: Dip chicken breasts in …
From whatsinthepan.com


EASY CLASSIC CHICKEN PARMESAN RECIPE - YOUTUBE
Classic Chicken Parmesan is as good as it gets! This parmesan crusted chicken is smothered in marinara and melted cheese and has the juiciest chicken breast....
From youtube.com


CHICKEN PARMIGIANA OLIVE GARDEN COPYCAT RECIPE | EASY & DELICIOUS
STEP 2: PAN FRYING THE CHICKEN. Now, preheat the oven to broil or around 500°F (260°C) and prepare a sheet tray lined with tin foil.. Then, heat some oil in a cast-iron pan over medium heat.Once the oil is heated, fry the breaded chicken for about 5 minutes on each side, or until it’s fully cooked through and golden brown.. Now, set the chicken on a plate lined with a paper …
From imhungryforthat.com


CHICKEN PARMIGIANA, AN ITALIAN AMERICAN CLASSIC - SUGARLOVESPICES
2020-04-11 Tomato sauce: 1 x 796 ml can of good quality San Marzano tomatoes; 2 Tbsp e.v.o. oil; 1 clove garlic; 4 fresh basil leaves; sea salt and fresh cracked pepper; Chicken cutlets: 2 large boneless chicken breast (I use organic free-range); 4 large eggs (organic free-range too); ¼ cup half and half cream; 4 cups Italian-style bread crumbs; 1 cup Panko crumbs; fine sea salt, …
From sugarlovespices.com


CHICKEN PARMIGIANA - LIDIA
Preheat the oven to 425°F. Lightly pound the chicken breasts, just to make them an even thickness. Season the chicken with the salt and pepper. Spread flour and breadcrumbs on 2 rimmed plates. Beat the eggs in a wide shallow bowl. Dredge the chicken in …
From lidiasitaly.com


CHICKEN PARMIGIANA RECIPE - CLASSIC RECIPES
Wash chicken breasts and pat dry. Put a chicken breast half in a food storage bag or place plastic wrap over a chicken breast half; pound chicken lightly to flatten slightly to an even thickness. Repeat with remaining chicken. Set aside. Line a baking sheet with foil; spray with olive oil spray or nonstick cooking spray. Heat oven to 350 F.
From classic-recipes.com


CHICKEN PARMIGIANA RECIPE - WHAT'S IN THE PAN? | KITCHN
2019-03-06 Chicken Parmesan is an Italian-American restaurant staple, and it’s easy enough to make at home on a weeknight. It seems complicated, but with some jarred marinara sauce and sliced mozzarella cheese, this easy-to-follow recipe brings the comfort food classic to the table in about 40 minutes.
From thekitchn.com


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