Restaurant Style Parmesan Chicken Recipes

BEST CHICKEN PARM RECIPE

Steps:

• Place the chicken breasts on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap and using a meat hammer lightly pound the chicken breasts (see notes).
• Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs.
• Coat the chicken breasts with the seasoned flour. Then place in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them.
• Heat a large saute pan on high heat and add about a half an inch of vegetable oil. Carefully place the breaded chicken cutlets into the oil using tongs. Add as many as you can into your pan without crowding them. Let them saute until they get a nice golden brown color. Using tongs turn them over and saute the other side until golden brown.
• Drain the fried chicken cutlets on baking racks over sheet pans (or baking sheets).
• Place the fried chicken cutlets in a baking dish. Top each cutlet with about ⅓ cup of spaghetti sauce, covering the chicken cutlet.
• Add two ounces of shredded mozzarella cheese on top of the marinara sauce.
• Sprinkle the chopped parsley on top of the mozzarella cheese.
• Bake at 350 degrees F for 20 minutes or until the cheese is nicely melted.*make sure the fried chicken cutlet has reached a minimum internal temperature of 165 degrees F
• Remove from the oven and serve immediately with your favorite pasta.

RESTAURANT-STYLE PARMESAN CHICKEN

Steps:

• CUT 3 slits on the top of the chicken breasts (if frozen thaw first) and place in appropriately sized container.
• MIX dressing and parmesan cheese.
• POUR dressing/cheese mix over chicken and marinate for at least 30 minutes. Overnight is ideal.
• PREHEAT oven to 425 degrees F.
• COVER baking sheet with foil.
• PLACE marinade breasts on foil covered baking sheet.
• POUR leftover marinade on top of breasts.
• BAKE for 20 minutes.

CHICKEN PARMESAN

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli and cook until just crisp-tender. Plunge into an ice bath to stop the cooking. Drain and reserve.
• Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and reserve.
• Place the oven rack in the middle position and preheat the oven to high broil.
• Create a standard breading station in 3 separate 8-by-8-inch pans: Combine the flour, 1 tablespoon salt and 2 teaspoons pepper into the first pan. Whisk together the eggs and the milk in the second pan. Place the breadcrumbs in the third pan.
• Trim any fat from the edges of the chicken breast and place each breast between 2 pieces of plastic wrap. With a meat mallet, pound out each breast until it is an even 1/4 inch thick.
• Dredge each breasts using the standard breading: First in the flour, then in the egg wash and finally in the breadcrumbs, making sure to coat the entire breast.
• Heat a large skillet over high heat until it begins to smoke and then reduce the heat to medium. Add 2 tablespoons oil to the pan and gently place 2 breasts in the pan. Cook the chicken on the first side until the breading is golden brown, about 5 minutes. Gently turn the breasts over and cook until the breading is golden brown on the other side, about 5 minutes. Remove the chicken breasts to a pan lined with paper towels. Repeat with the remaining chicken breasts, changing the oil between each batch.
• Place the chicken breasts on rimmed baking sheets. Top each breast with 3 pieces of the broccolini and 2 slices of the mozzarella. Bake until the cheese is melted and begins to brown, 5 to 10 minutes.
• For plating: Bring the Tomato Sauce to a simmer in a large skillet. Add the pasta and cook until the pasta and sauce are hot.
• Divide the pasta and sauce among 6 plates, mounding it in the center of each plate. Place a finished chicken breast on top of each mound. Sprinkle each plate with 1 tablespoon Parmesan and 1 teaspoon chopped parsley.
• Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth.
• Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes, remove from the heat. Bring back to a simmer when you are ready to plate. Yield: 6 servings

RESTAURANT STYLE CHICKEN PARMESAN

Steps:

• Pour enough of spaghetti sauce to coat bottom of 9x13 pan. Beat egg in large bowl. Mix panko, parmesan, basil & pepper in another bowl. If you must, add 1/2 tsp. salt, although I think the cheese adds enough saltiness. Heat 2 Tbsp. olive oil in fry pan. Dip chicken breasts in egg, then in panko mix, then fry until golden brown in olive oil - about 3 minutes per side.
• Preheat oven to 350 degrees F. Place fried chicken breast on top of sauce in 9x13 pan. Place 1/4 cup shredded cheese on top of each chicken breast.
• Cook for 1/2 hr until cheese is browned and chicken is done on inside (cut through middle of one to check.) Serve with cooked spaghetti and remaining spaghetti sauce.

BEST CHICKEN PARMESAN

Steps:

• Heat a large skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Stir in chopped basil at the last minute.
• Bring a large pot of lightly salted water to a boil while sauce is cooking. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/4-inch thickness.
• Prepare a breading station with 3 large mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
• Dredge each piece of chicken in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining chicken and set on a plate.
• Heat about 1 inch canola oil in a large cast iron skillet over medium-high heat until hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes. Serve with marinara sauce and rigatoni.

RESTAURANT STYLE GARLIC PARMESAN CHICKEN

Steps:

• Sprinkle chicken with olive oil. Sprinkle chicken with ozark seasoning and garlic paste. Coat chicken in flour. Cook on high heat until browned. Add garlic, white grape juice, white wine, butter or low calorie substitute, and artichoke hearts. Cook on medium heat as it boils for 10-15 minutes. Add chopped bell pepper and cook until peppers are slightly softened and sauce is thick. Sprinkle with parmesean cheese once sauce is thickened.

ITALIAN CHICKEN PARMESAN

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat egg white until foamy. Dip chicken into beaten egg white, then roll in crumb mixture; place in a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear., Meanwhile, in a small saucepan, combine the cornstarch, Italian seasoning, sugar, garlic powder, Worcestershire sauce, pepper and tomatoes until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve chicken and sauce with pasta if desired.