THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
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
SPAGHETTI CHICKEN PARMESAN
"I like to make this yummy recipe when I have extra spaghetti sauce on hand," comments Margie Eddy from Ann Arbor, Michigan. "The herbed coating on the tender chicken gets nice and golden," she adds.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In another shallow bowl, combine egg and water. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, melt butter over medium heat. Add chicken; cook until a thermometer reads 165°, 5-7 minutes on each side. , Meanwhile, in a large saucepan, combine spaghetti sauce, garlic salt and remaining 1/2 teaspoon oregano. Cook over medium heat until heated through. Spoon over chicken; sprinkle with mozzarella cheese and remaining Parmesan cheese. Serve with pasta.
Nutrition Facts : Calories 326 calories, Fat 16g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 1696mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.
CHICKEN NOODLE PARMESAN
Make and share this Chicken Noodle Parmesan recipe from Food.com.
Provided by mailbelle
Categories Chicken
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan blend together the soups, milk, cheese, and pepper until smooth.
- Stir in the noodles and chicken, and simmer until heated through.
- Remove from the heat and serve.
PARMESAN CHICKEN NOODLE SOUP
Stir grated Parmesan into classic chicken noodle soup for a creamy finish. Pantry and fridge staples make this meal in a bowl super-convenient to put together.
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium heat. Add the fennel, carrot, onion, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
- Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the pasta. Cook until the pasta is just tender, about 7 minutes.
- Add the chicken and simmer until heated through. Remove from the heat and stir in the Parmesan and parsley. Season with additional salt and pepper and sprinkle with more Parmesan.
EASY CHICKEN PARMESAN
Save time with our Easy Chicken Parmesan! Bake chicken in spaghetti sauce to infuse your Easy Chicken Parmesan with flavor, no breading or frying required.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with pasta sauce mixture. Cover.
- Bake 30 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
- Top chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.
- Drain spaghetti. Serve topped with chicken and pasta sauce mixture.
Nutrition Facts : Calories 550, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 41 g
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