Grilled Chicken Cutlet Parmigiana Recipes

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CHICKEN CUTLET PARMESAN



Chicken Cutlet Parmesan image

Mark Strausman of the Campagna restaurant, in New York City, promises that this fried chicken stays crispy even after it's baked in the sauce.

Provided by Martha Stewart

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

Number Of Ingredients 10

3 large skinless, boneless chicken breasts, (about 3 pounds total), split and trimmed of fat
2 cups milk
4 cups all-purpose flour, sifted
6 large eggs, beaten
6 cups unseasoned dry breadcrumbs
Pinch of salt
4 tablespoons unsalted butter
1/2 cup extra-virgin olive oil
2 cups Mark Strausman's Tomato Sauce Mark Strausman's Tomato Sauce, warmed
1/2 pound fresh mozzarella cheese, thinly sliced

Steps:

  • Using a meat tenderizer or a heavy skillet, pound chicken breasts between two sheets of plastic until flat, about 1/4 inch in thickness. Place milk, flour, eggs, and breadcrumbs in separate shallow baking dishes. Season eggs with a pinch of salt. Dip each breast in the following order: milk, flour (shake off excess), eggs, and breadcrumbs (press down firmly while coating with breadcrumbs).
  • In a large skillet, melt butter with olive oil over medium-high heat until sizzling. Arrange chicken breasts in the pan without crowding, cooking in batches if necessary. Reduce the heat, and cook chicken until golden brown and juices run clear when poked with a sharp fork, 3 to 5 minutes per side. Remove to a baking sheet lined with paper towels; pat off excess oil.
  • Place 1/2 cup of the warm tomato sauce in the bottom of a 9-by-13-by-2-inch baking dish. Add 3 cooked breasts to the baking dish; cover with 1/2 cup of the tomato sauce and half of the sliced mozzarella. Repeat with the remaining chicken breasts and sauce; top with mozzarella. Transfer to broiler, and broil until the cheese is melted and golden brown, about 5 minutes. Remove from the broiler, and serve immediately.

GRILLED CHICKEN MARINADE



Grilled Chicken Marinade image

Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.

Provided by Jennifer

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h20m

Yield 5

Number Of Ingredients 9

¼ cup red wine vinegar
¼ cup reduced-sodium soy sauce
¼ cup olive oil
1 ½ teaspoons dried parsley flakes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
5 skinless, boneless chicken breasts, thinly sliced

Steps:

  • Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
  • Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
  • Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g

GRILLED CHICKEN PARMESAN



Grilled Chicken Parmesan image

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breast halves
Extra-virgin olive oil, for brushing
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1 cup marinara sauce, store-bought or homemade
4 slices fresh mozzarella
4 tablespoons grated Parmesan

Steps:

  • Preheat an outdoor grill to medium-high. Make sure the grates are clean so the chicken doesn't stick.
  • Arrange a chicken breast between two sheets of plastic wrap. On a work surface, using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4-inch (6 millimeters) thick. Remove the plastic wrap and transfer to a baking sheet; repeat with the remaining chicken breasts. Brush both sides of each chicken cutlet lightly with oil.
  • Combine the salt, pepper and garlic powder in a small bowl and sprinkle evenly over both sides of the chicken cutlets. Place the chicken cutlets on the grill and cover the grill. Cook for 3 to 4 minutes. Flip and spread a few tablespoons marinara sauce over each cutlet and top with a couple pieces of mozzarella and 1 tablespoon Parmesan. Cover the grill and cook until the cheese is melted and the chicken is cooked through, 3 to 4 minutes longer. Serve hot.

THE NORTH END ITALIAN CHICKEN CUTLET PARMIGIANA



The North End Italian Chicken Cutlet Parmigiana image

From "The North End Italian" cookbook. This is meant to go with Recipe #317410, but a good jarred marinara would work. You can make your own cutlets by pounding boneless, skinless chicken breasts into thin pieces.

Provided by Kats Mom

Categories     Chicken Breast

Time 45m

Yield 4 cutlets, 4 serving(s)

Number Of Ingredients 9

2 eggs
salt and pepper
3 cups breadcrumbs, more if needed
2 tablespoons parmesan cheese, freshly grated
1/4 cup fresh parsley, chopped
1 lb chicken cutlet
olive oil (for frying)
2 cups marinara sauce
4 -8 slices mozzarella cheese

Steps:

  • Preheat oven to 350°F.
  • EGG WASH: In a medium bowl, beat eggs with salt and pepper.
  • BREAD COATING: In a semi flat dish, mix bread crumbs, grated cheese and parsley.
  • TO COAT CUTLETS: Dip cutlets in egg wash.
  • Roll in bread crumbs, bearing down to allow bread to stick to the chicken.
  • Place on a platter and let rest for about 10 minutes.
  • FRYING: Heat olive oil on medium heat in a large heavy skillet.
  • When oil is hot, add the chicken cutlets without crowding.
  • Lower the heat and cook until well browned on both sides, turning only once.
  • Continue until all the cutlets are cooked, adjusting heat so that the chicken is always sizzling, but not burning.
  • BAKING: Place the chicken cutlets, in one layer, on a shallow baking pan.
  • Top each cutlet with a spoonful of marinara and a thin slice of mozzarella.
  • Bake in the 350F oven for 15 minutes or until mozzarella turns golden brown and cutlet are cooked.
  • Serve immediately with extra sauce.

Nutrition Facts : Calories 672.9, Fat 18.4, SaturatedFat 6.8, Cholesterol 196.6, Sodium 1524.5, Carbohydrate 73.6, Fiber 4.3, Sugar 16.7, Protein 50.1

GRILLED CHICKEN PARMESAN SANDWICH



Grilled Chicken Parmesan Sandwich image

Grilling the chicken cutlet and the tomatoes makes for a playful, summery, and breadcrumb-free twist on this classic Italian-inspired, chicken parmesan sandwich.

Provided by Martha Stewart

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

Number Of Ingredients 10

6 plum tomatoes
Thinly sliced garlic
1 tablespoon olive oil plus more for brushing
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
Salt and pepper
4 split hero rolls
4 chicken cutlets
Grated Parmesan (1/2 cup total)
Thinly sliced mozzarella (4 ounces total)

Steps:

  • Core and halve tomatoes. Slip some garlic into each half, then toss with olive oil, red pepper flakes, and oregano and season with salt and pepper. Brush rolls with olive oil. Grill rolls until toasted and tomatoes until tender. Season chicken and grill one side; flip, then top with Parmesan and mozzarella. Grill until chicken is cooked through and cheese is melted. Make sandwiches with rolls, chicken, and tomatoes.

GRILLED CHICKEN PARMIGIANA



Grilled Chicken Parmigiana image

Make and share this Grilled Chicken Parmigiana recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs chicken breasts, cutlets
salt
fresh ground black pepper
extra virgin olive oil
3 -4 garlic cloves, chopped
1 teaspoon crushed hot red pepper flakes
1 small yellow onion, finely chopped
1 (28 ounce) can fire-roasted diced tomatoes (Muir Glen)
20 fresh basil leaves, shredded
1/2 cup parmigiano-reggiano cheese
1/2 lb smoked mozzarella cheese, thinly sliced
6 cups mixed salad greens
2 tablespoons red wine vinegar

Steps:

  • Heat an outdoor grill or indoor grill pan to high.
  • Season chicken with salt and pepper; drizzle with olive oil.
  • Cook 3-4 minutes on each side and transfer to a foil-covered plate to hold.
  • Place a pan on the stove over med-high heat; add in 2 tablespoons olive oil.
  • Add in the garlic, red pepper flakes, and onion; stir/saute 10 minutes.
  • Add in tomatoes; heat through 2 minutes.
  • Wilt in the basil and season the sauce with salt and pepper.
  • Preheat the broiler to high.
  • Layer the chicken with the tomato sauce in a casserole dish; top with Parmigiano and mozzarella.
  • Brown the chicken-parmesan under the broiler for 3 minutes.
  • Place the salad greens in a bowl; dress with the vinegar and 3 tablespoons olive oil; season with salt and pepper.
  • Serve the chicken parm alongside a little salad.

Nutrition Facts : Calories 665.8, Fat 36.8, SaturatedFat 15.3, Cholesterol 197.3, Sodium 1100.3, Carbohydrate 16.9, Fiber 3.2, Sugar 8.8, Protein 65.7

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