CHICKEN OR VEAL PARMIGIANA
A hard grating cheese is a must when it comes to the breading mixture for this chicken or veal Parmigiana, but Parmesan isn't the only option-we like a salty, robust Pecorino Romano.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h25m
Number Of Ingredients 10
Steps:
- Bread and fry the cutlets: Combine breadcrumbs, Pecorino Romano, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge cutlets in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.
- Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry cutlets until golden, 3 to 4 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)
- Assemble the dish: Preheat oven to 375 degrees. Spread 3/4 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a single layer of cutlets on top. Top with 1 cup sauce, covering each piece. Sprinkle with mozzarella and Pecorino Romano. Cover with foil. Bake until bubbling, about 10 minutes. Uncover; bake until cheese melts, about 2 minutes more.
VEAL PARMIGIANA
This is like my Chicken Parmesan, but this one goes into the oven to cook. We love this one a lot too! I serve boiled Parsleyed potatoes with this.
Provided by MizzNezz
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix breadcrumbs with 1/3 cup parmasan.
- Dip veal in egg, then breadcrumbs.
- Brown in hot oil.
- Place in 8in baking dish.
- Saute onion in skillet, add salt,pepper,italian seasoning,and tomato sauce.
- Top veal with mozzarella.
- Pour tomato mix over all.
- Sprinkle with 3 T parmesan.
- Bake at 375* for 30 minutes, or until bubbly.
CHICKEN PARMIGIANA
Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
- Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
- Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
VEAL PARMIGIANA
Steps:
- Position a rack in the center of the oven. Preheat the oven to 350 degrees. Combine the bread crumbs, 1/2 cup of the Parmesan cheese, fresh herbs, salt and pepper in a pie plate. Set aside. In a shallow bowl, whisk the eggs and water. Set aside. On a plate, spread the all-purpose flour. Coat the veal scallops with the flour and shake off the excess. Dip in the egg mixture and then coat with the bread crumb mixture, patting with your fingers to make the crumbs adhere.
- Heat olive oil in a large skillet over medium-high heat. Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to a plate and blot with paper towels.
- Lightly oil a flameproof baking pan or shallow baking dish. Spoon into the pan 1/2 cup of the tomato sauce. Arrange the veal scallops over the sauce, slightly overlapping them. Sprinkle with 4 tablespoons of the Parmesan cheese. Cover with the remaining tomato sauce. Top with the mozzarella slices and the remaining Parmesan cheese. Cover the pan with aluminum foil and bake until heated through, 20 to 30 minutes. If you wish to brown the top, remove the foil and run the dish briefly under a broiler.
CHICKEN PARMESAN
A classic Italian-American Parmesan - a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese - is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan's tang. Baked until brown-edged and bubbling, it's classic comfort food - hearty, gooey and satisfying. Although chicken or veal cutlets are the standard, boneless, skinless chicken thighs make a more flavorful alternative. Pork or turkey cutlets work nicely here, too.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
- Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
- Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
- Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
- Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
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Chicken Parmesan (or Veal Parmesan) Veal or Chicken Parmesan is an Italian cuisine staple. Veal cutlets (or chicken breasts) are lightly pan fried, then bake in the oven smothered in sauce and melty cheese. Parmigiana is a fast weeknight meal that is authentic Italian! Go Go Go Gourmet. 42k followers.
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The chicken or veal. Because Italian-American joints are on the wane (while more “authentic” Italian restaurants are proliferating), you’re better off cooking at home if you want good chicken or veal parm. You’ll want a lot of surface area for crumbs, sauce, and cheese; thinness also makes for quick cooking. For chicken, you want boneless skinless chicken breasts, and for veal, buy ...
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THE SURPRISING STORY OF PICCATA, MARSALA, AND PARMIGIANA
A quintessential chicken or veal parmigiana encompasses everything we love about Italian food in one bite: the juicy interior of the chicken or veal, the crisp coating of fried breadcrumbs on the meat’s exterior, the bright and slightly sweet flavor of the rich tomato sauce, and the silky texture of the slightly browned cheese. Here at Frankie Bones, we’ve raised the whole game by using ...
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Veal or Chicken Parmesan is an Italian cuisine staple. Veal cutlets (or chicken breasts) are lightly pan fried, then bake in the oven smothered in sauce and melty cheese. Parmigiana is a fast weeknight meal that is authentic Italian! If you love authentic Italian food, chances are you’ve ordered chicken or veal parmesan in a restaurant a time ...
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PARMIGIANA - WIKIPEDIA
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From en.wikipedia.org
From en.wikipedia.org
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Veal parmigiana is an Italian-American classic that is a favourite here as well, though you may be more familiar with the Australian pub classic, chicken schnitzel parmigiana. Much of the preparation for veal parmigiana can be done ahead, like making the tomato sauce and crumbing the veal. If you're really pressed for time, buy the veal already crumbed from the butcher and …
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CHICKEN PARMIGIANA
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