Skip to main content

The Best Chicken Parmesan

Ingredients


Marinara Sauce
  • 1 Tbsp olive oil
  • 1/4 cup finely chopped yellow onion
  • 2 garlic cloves, minced (2 tsp)
  • 1 (28 oz) can crushed Roma tomatoes
  • 1/4 tsp dried oregano
  • 2 fresh basil sprigs*
  • salt and freshly ground black pepper


Chicken
  • 2 (8 oz) boneless, skinless chicken breasts, butterflied and separated, and pounded to 1/2-inch thickness
  • 2 oz whole-milk mozzarella cheese, shredded (1/2 cup)
  • 2 oz provolone cheese**, shredded (1/2 cup)
  • 1 large egg
  • 1 Tbsp all-purpose flour
  • 1 1/2 oz Parmesan cheese, finely shredded (1/2 cup)
  • 1/2 cup Panko bread crumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/3 cup olive oil
  • 1/4 cup torn fresh basil


Instructions

  1. For the sauce, heat 1 Tbsp olive oil in a medium saucepan over medium-high heat. 
  2. Add in onions and saute for 2 minutes then add garlic, and saute 30 seconds longer. 
  3. Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs, then season with salt and pepper to taste. 
  4. Bring mixture to a simmer then reduce heat to low and allow to simmer 20 minutes, stirring occasionally, until thickened. Remove basil, remove from heat and cover saucepan with lid.
  5. For the chicken, while sauce is simmering, sprinkle each side of the chicken cutlet lightly with salt, let stand at room temperature 10 minutes. 
  6. Adjust oven rack 4-inches from broiler element and preheat broiler.
  7. In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Parmesan cheese, Panko bread crumbs, garlic powder, oregano and 1/4 tsp pepper. 
  8. Pat chicken dry with paper towels then working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Parmesan mixture and coat both sides with mixture, while pressing to allow crumbs to adhere. 
  9. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat. 
  10. Once oil is shimmering, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 - 3 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 - 3 minutes longer until (chicken should be about 155 degrees, it will cook just briefly in oven). 
  11. Transfer fried chicken to a baking sheet. Repeat process with remaining 2 pieces of chicken.
  12. Toss Mozzarella and provolone together and sprinkle cheese mixture in a mound over cutlets. 
  13. Broil in oven until cheese is melted (you can let it brown a little if you like) about 1 - 2 minutes (keep a close eye on it!).
  14. Remove from oven and cover each cutlet with 2 Tbsp marinara sauce. Sprinkle tops evenly with remaining 1/4 cup fresh basil and serve immediately (serve extra sauce with pasta on the side).

Recipes Source : Click Here


Labels:

Comments

Post a Comment

Popular posts from this blog

EASY SESAME CHICKEN

INGREDIENTS CHICKEN 1 large egg ($0.23) 2 Tbsp cornstarch ($0.06) 1 pinch each salt and pepper ($0.05) 1 lb boneless skinless chicken thighs ($3.23) 2 Tbsp cooking oil ($0.08) SAUCE 1/4 cup soy sauce ($0.24) 2 Tbsp water ($0.00) 1 Tbsp toasted sesame oil ($0.33) 3 Tbsp brown sugar ($0.12) 1 Tbsp rice vinegar ($0.12) 1 tsp grated fresh ginger ($0.10) 2 cloves garlic, minced ($0.16) 1 Tbsp sesame seeds ($0.8) 1/2 Tbsp cornstarch ($0.02) FOR SERVING 4 cups cooked jasmine rice ($0.70) 2 whole green onions ($0.22) INSTRUCTIONS First, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (Grate the ginger with a small-holed cheese grater). Set the sauce aside. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mi...
Post a Comment
Read more

Honey Mustard Chicken

ingredients Chicken 4 boneless, skinless chicken fillets (large chicken breasts sliced through the equator) 1/4 cup kosher salt 4 cups warm water olive oil 1 tsp EACH garlic powder, onion powder, paprika, dried parsley, salt 1/2 teaspoon pepper Pinch-1/8 teaspoon cayenne pepper Honey Mustard Sauce 1/3 cup honey 2 tablespoons Dijon mustard 2 tablespoons stone ground mustard 2 tablespoons yellow mustard Vegetables (optional)* 2 tablespoon olive oil divided salt and pepper 2 lbs. red potatoes cut into 1/2” cubes 1 lb. green beans ends trimmed up close front view of front view of honey mustard chicken and potatoes in a blue baking dish Intructions Combine warm water and kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes while you prep the rest of your ingredients. Remove chicken from the brine, rinse in cold water and pat dry. Meanwhile, whisk together honey mustard sauce ingredients in a small bowl. Remove 1/4...
Post a Comment
Read more

BAKED PARMESAN CHICKEN

Ingredients 6 chicken breasts 1 cup light mayonaise or greek yogurt I used 1/2 of each and it was delish! 1/2 cup parmesan cheese and reserve more for top 1 1/2 tsp seasoning salt 1/2 tsp pepper 1 tsp garlic powder Instructions Preheat the oven to 375 degrees and spray a 9x13 pan with cooking spray. Lay the chicken inside the pan. Mix together all ingredients. Spread the mixture evenly over each piece so that the chicken won't dry out while baking. Sprinkle the top with fresh parmesan on the top of the chicken. Bake uncovered for 45 minutes. Enjoy! Recipes Source :  Click Here
Post a Comment
Read more