CLASSICO CHICKEN PARMESAN
Meet your new favorite chicken Parmesan recipe! It's as simple as can be and as delicious as the one found in your favorite Italian restaurant.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, beat egg in pie plate until blended. Combine cheese and bread crumbs in separate pie plate. Dip chicken, 1 tender at a time, into egg, then cheese mixture, turning to evenly coat both sides of each tender with each ingredient.
- Heat oil in large skillet on medium heat. Add chicken; cook 3 to 4 min. on each side or until done. Meanwhile, cook pasta sauce in saucepan on medium-low heat until heated through, stirring occasionally.
- Drain pasta; place on platter. Top with pasta sauce and chicken.
Nutrition Facts : Calories 580, Fat 22 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 160 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 40 g
CLASSIC CHICKEN PARMESAN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
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
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
CLASSICO CHICKEN PARM PIZZA
Combine two family favorites with our CLASSICO Chicken Parm Pizza. Much like a traditional pizza with tomato sauce, basil and mozzarella cheese, the secret to CLASSICO Chicken Parm Pizza are the Parmesan-style chicken strips and red pepper. That little something extra really makes this pizza pop.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place flour in shallow dish. Beat eggs in separate shallow dish until blended. Combine Parmesan and bread crumbs in third shallow dish.
- Heat oil in large skillet on medium heat. Meanwhile, dip chicken, 1 strip at a time, in flour; then eggs, then bread crumbs, turning to evenly coat both sides of each strip with each ingredient. Add chicken, in batches, to hot oil; cook 3 to 4 min. on each side or until done and golden brown on both sides. Drain on paper towels. Cool slightly.
- Heat oven to 425°F. Cut chicken strips in half or into thirds. Unroll pizza dough onto baking sheet sprayed with cooking spray; spread with pasta sauce to within 1/2 inch of edges. Top with remaining ingredients.
- Bake 10 to 15 min. or until edge of crust is golden brown and cheese is melted.
Nutrition Facts : Calories 490, Fat 27 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 890 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 6 g, Protein 22 g
CLASSIC, UPGRADED CHICKEN PARMESAN RECIPE BY TASTY
While the delicious medley of rich tomatoes, melty mozzarella cheese, and crispy crunchy chicken sounds like an Italian speciality, it is actually an American dish that was invented by immigrants. Based on an Italian classic, Mezzaluna alla Parmigiana, or eggplant Parmesan, this Italian-American staple came from a lack of eggplant being grown in the United States, as well as an American preference for meat, particularly chicken. These tips, tricks, and techniques from a Michelin Star-trained chef will make this a version of chicken Parm a staple in your kitchen as well.
Provided by Matt Ciampa
Categories Dinner
Time 45m
Yield 1 serving
Number Of Ingredients 24
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!
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