Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken parmigiana. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Chicken Parmigiana is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Chicken Parmigiana is something that I have loved my whole life. They’re nice and they look wonderful.
Bobby Flay shares his recipe for Chicken Parmigiana. He begins by placing a skinless boneless chicken breast in plastic wrap and hitting it with a tenderizer to flatten it to about a half inch. The Best Chicken Parmesan recipe, made a bit healthier!
To begin with this recipe, we have to prepare a few ingredients. You can have chicken parmigiana using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Chicken Parmigiana:
- Take 2 lb Chicken Breast
- Make ready 1 1/2 cup AP Flour
- Prepare 1 pinch Salt
- Prepare 1 pinch crushed black pepper
- Make ready 2 large eggs
- Get 1 1/2 cup Panko
- Make ready 3 tbsp Olive Oil
- Get 2 cup Tomato Sauce
- Prepare About 1 cup of cheese, grated parmesan, mozarella, or both
Find answers to all your questions below. What kind of bread crumbs should I use? First, you'll need to coat the chicken in flour. This Chicken Parmigiana is proof that Comforting food doesn't necessarily have to be bad for you… serve it with a side of your favorite pasta to keep with the classic, or opt for sauteed veggies or a.
Instructions to make Chicken Parmigiana:
- You want to flatten out your chicken breast to start off. The traditional method seems to be to just pound it flat with a meat tenderizer or a heavy skillet. I like to butterfly my chicken cutlets though. If you don't plan on overcooking your chicken, it doesn't need to be pulverized, and it will stay nice and juicy. I lay the breast flat and slice into the mid-section through the thickest part, peeling it opened as I go, just like If you were planning to make stuffed chicken breast or cordon bleu.
- Prepare your dredging platters. Lay out three shallow dishes. In one, add flour, salt, and pepper, and mix it up. In the next, crack 2 eggs, and whisk them up. In the third, spread out your panko. You can use regular breadcrumbs if you can't find panko, but I love panko.
- Place a piece of chicken in the flour and make sure it is coated well. Dust it off just a bit and move it to the egg. Again, make sure it is coated well. Now, into the panko, turning and pressing down a couple of times, making sure that the whole piece of chicken is well coated. Repeat the process with your other chicken pieces. With 2 lbs of chicken breast, you'll probably get 2-3 big pieces.
- Heat olive oil in a non-stick pan. You can cook these bad Larry's on medium-low. I like to cook them pretty slow to get a good golden crisp on both sides, and by this time the chicken should be cooked mostly through depending on how thick you left your cutlets.
- Preheat your oven to 350F
- Warm your tomato sauce gently on the stove. I always make my own sauce. Check out my marinara recipe if you're interested, it's very simple.
- When your chicken cutlets are golden, arrange them in a baking platter large enough to accommodate them without any overlap.
- Spread some tomato sauce over the chicken cutlets.
- Top with cheese.
- Place in the oven for about 10 minutes. You just want the cheese to melt, and maybe, if your chicken was pretty thick, to finish cooking it through. If you're confident that your chicken is cooked through, I would recommend broiling instead, just to turn the cheese golden crusty brown. There's really no flavor like that caramel crusty cheese flavor.
Chicken Parmesan is a classic for a reason! Chicken cutlets, breaded and fried, smothered with tomato sauce, and covered with mozzarella and Parmesan cheeses are so good. Chicken Parmesan is made of components I love, like juicy chicken, savory Parmesan cheese, tangy tomato sauce, and It's with that in mind that I set out to make the best Chicken Parmigiana ever! Remove chicken breasts from the skillet and keep warm. This is a favorite dish in our family.
So that is going to wrap it up for this special food chicken parmigiana recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
