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.
THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, onion powder, flour, eggs, seasoned breadcrumb, marinara sauce, fresh mozzarella cheese, grated parmesan cheese, fresh basil, vegetable oil
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the chicken breasts in half widthwise to make 4 thin breasts.
- Season the chicken with salt, pepper, and onion powder.
- Coat the chicken in flour, then egg, and then bread crumbs.
- Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
- Transfer to a paper towel-lined plate to drain.
- Preheat oven to 450°F (230°C).
- Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
- Top with mozzarella slices and Parmesan.
- Bake for 10-15 minutes, or until the cheese is browned and bubbling.
- Serve with freshly chopped basil.
- Enjoy!
Nutrition Facts : Calories 689 calories, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
RAGAND#250;ANDREG; NO FRYING CHICKEN PARMESAN
A great recipe for a classic dish with a twist that will help you save time. What could be better?
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat.
- 2. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes.
- 3. Pour Pasta Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with hot pasta.
NO FRY CHICKEN PARMESAN
Make and share this No Fry Chicken Parmesan recipe from Food.com.
Provided by lilkittykt
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Dip chicken in egg, then bread crumbs, coating well.
- In 13x9 inch glass baking dish, arrange chicken, bake uncovered 20 minutes.
- Pour pasta sauce over chicken: then top with cheese, bake an additional 10 minutes or until chicken is no longer pink.
- Serve over hot cooked pasta.
AIR-FRYER CHICKEN PARMESAN
An air fryer can form a crispy shell on chicken Parmesan while keeping the meat inside juicy. Rebecca Abbott and Jennifer West, the authors of "Air Fryer Beginner Recipes" who run the blog Air Frying Foodie, created this recipe using a crust that combines coarse panko and fine bread crumbs with Parmesan for the most flavorful crunch. It's delicious served with pasta and tomato sauce for dinner, or sandwiched in a roll for lunch.
Provided by Christina Morales
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat an air fryer to 350 degrees using the air crisp feature. In a shallow plate, mix both bread crumbs with the Parmesan and Italian seasoning. In a bowl, whisk the eggs.
- Dip each piece of chicken in the egg, coating it evenly, and let excess egg drip off. Then press into the bread crumb mixture to evenly coat. Place the prepared chicken in the air fryer in a single layer. You may need to cook in batches. If you do, heat an oven to 200 degrees.
- Cook until the crust turns deep brown, 7 to 8 minutes. The timing depends on the air fryer. Spread 1 to 2 tablespoons marinara over each breast, then sprinkle with mozzarella. Cook until the cheese melts and the chicken cooks through, an additional 4 to 5 minutes. If cooking in batches, keep the first batch warm in the oven while preparing the next. Serve immediately with your choice of pasta and sauce.
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