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.
PARSNIP PUREE
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
- Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.
CHICKEN PARMESAN WITH SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
- Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
- Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
- Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
- Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
- Top the chicken with parmesan and basil. Serve with the spaghetti.
PAPRIKA-PARMESAN BUTTER
Categories Condiment/Spread Dairy No-Cook Low Carb Summer Bon Appétit
Yield Makes about 1/4 cup
Number Of Ingredients 8
Steps:
- Mix all ingredients in small bowl until blended. (Can be made 2 days ahead. Chill. Use at room temperature.)
SIMPLE PARSNIP PANCAKES
This recipe is so simple and delicious. There is no added sugar and it is gluten- and dairy-free. Great as part of a breakfast or brunch. These are savory and delicious on their own without any condiments but feel free to experiment.
Provided by Catherine Boynton
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
- Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 14.7 g, Cholesterol 137.6 mg, Fat 13 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 2.4 g, Sodium 641.1 mg, Sugar 4.4 g
PARSNIP & PARMESAN SOUP
Make and share this Parsnip & Parmesan Soup recipe from Food.com.
Provided by Peester
Categories Vegetable
Time 11h
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to gas mark 6.
- Simmer the parsnips in plenty of boiling lightly salted water for approximately 3 minutes or until just soft.
- Drain and put back into saucepan.
- Add 25g of parmesan and stir well covering the parsnips.
- Put the olive oil into a roasting tin and put into the oven for about 5 minutes.
- Add the parsnip and cheese mixture to the hot roasting tin and add the butter.
- Bake for about 45 mins turning regularly.
- Drain the leftover oil from the tin into a saucepan and cook the onion gently in this until soft.
- Stir in the flour and cook for 1 minute.
- Add the stock stirring constantly. Bring to the boil.
- Add the parsnips to the soup and simmer for 10 minutes with a lid on.
- Add the remaining parmesan. (You can always add more if you want to afterwards).
- Puree the soup in a blender. Return to the pan and add the cream and salt and pepper to taste.
Nutrition Facts : Calories 300.2, Fat 19.4, SaturatedFat 8.8, Cholesterol 38.1, Sodium 1041.3, Carbohydrate 21.2, Fiber 4.8, Sugar 6.2, Protein 11.1
CHICKEN PARMESAN
Make and share this Chicken Parmesan recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken to flatten.
- Salt and pepper to taste.
- Dip chicken in egg; then in bread crumbs.
- Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
- Remove from skillet.
- To skillet add spaghetti sauce.
- Heat thoroughly.
- Add chicken.
- Place slices of mozzarella on top of chicken.
- Sprinkle with parmesan.
- Cover and cook until cheese is melted.
- Serve with a side of spaghetti. Optional, garnish with chopped parsley and more parmesan cheese.
Nutrition Facts : Calories 454, Fat 24.8, SaturatedFat 12.8, Cholesterol 176.8, Sodium 963.5, Carbohydrate 19.8, Fiber 2.4, Sugar 6.9, Protein 36.4
PARSNIP PATTIES
These parsnip patties are really tasty, the sweetness and intense flavor really come through in this recipe. and a nice change from potato patties. The recipe may be doubled if desired.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 21m
Yield 4 patties
Number Of Ingredients 13
Steps:
- In a medium bowl, beat the egg.
- Stir in milk.
- Add in the flour; mix until well combined.
- Add in the grated parsnips, red bell pepper, onion, the garlic and the dried dill (if using).
- Season with salt and pepper (or cayenne pepper).
- Form into 4 patties.
- In a skillet, fry the patties over med-low heat, until golden brown on the outside, and cooked through.
PARMESAN PASTA
No time to make Grandma's slow-simmered spaghetti sauce? In times like these, this easy 20-minute Parmesan Pasta is your best, most delicious bet.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook spaghetti in large saucepan as directed on package; drain. Cover to keep warm.
- Melt butter in same pan on medium heat. Add garlic; cook and stir until tender. Add spaghetti; toss to coat.
- Add cheese; mix lightly. Top with tomatoes and parsley.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 4 g, Protein 14 g
BUTTERED PARSNIPS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Peel and trim off the ends of each parsnip.
- Cut the parsnips crosswise into one-inch lengths. Cut each piece lengthwise into half-inch-wide slices. Cut each slice into half-inch rectangular strips. There should be about 3 1/2 to 4 cups.
- Place the pieces in a saucepan and add cold water to cover and salt to taste. Bring to a boil and let cook 3 to 4 minutes.
- Drain the parsnips and put them in a skillet. Add the butter. Saute briefly and serve.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 3 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 272 milligrams, Sugar 5 grams, TransFat 0 grams
PASTA PANCETTA
A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.
Provided by kempcooking
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
- Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g
PARSNIP FRITTERS
A great replacement for potato patties, there is never any left. You can also double the recipe and make then like tater tots and serve as an appetizer. You can also kick them up just add a little cayenne or make a spicy yogurt sauce to go with them.
Provided by Dancer
Categories Vegetable
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Beat all ingredients together well.
- Drop by spoonfuls into heated butter or margarine, and brown quickly on both sides.
PARMESAN AND PEPPER PASTA
I like to eat this pasta after it's been refridgerated - it helps bring out the flavors and kick that the red pepper olive oil adds. However, it's still good when it's hot! *By the way - I had to guess on the number of servings and the size. Usually I use half of this amount and it makes two fairly generous servings!
Provided by whit1487
Categories Peppers
Time 5m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring water to a rolling boil and add a dash of salt and the pasta.
- While the pasta cooks for 8-10 minutes (depending on desired firmness), chop peppers into small chunks. Chop the tomato into about 16 different segments - any smaller, and they will get lost when you mix all the ingredients together.
- Sprinkle peppers and tomato with garlic powder, salt, and pepper.
- Remove pasta from heat, drain water, and empty into a different container. Set aside.
- Using the same pot (this makes sure you get the most flavor, so don't switch pots), put in half a tablespoon of red pepper olive oil and let it coat the bottom. Dump in half of the chopped peppers; stir them in the oil to make sure they are coated.
- Let the peppers cook for about 5 minutes (or until tender), stirring occasionally to make sure they aren't sticking to the bottom. Then empty them into the container with the pasta.
- Add another half tablespoon of red pepper olive oil to the pan, let it coat the bottom, and let the other half of the peppers cook for about 5 minutes. Then empty them into the pasta container as well.
- Add the last half tablespoon of red pepper oil to the pan and let it coat the bottom. Add the tomato chunks. Let them cook for 2-3 minutes.
- Pour the pasta and peppers back into the pot with the tomatoes and stir.
- Add pasta sauce, parmesan cheese, and pesto. Mix until the pasta is evenly coated.
- Add oregano, basil, and pepper. Mix.
- Refrigerate until cold or eat it now! :).
- It will keep for several days if refrigerated in a tupperware container.
Nutrition Facts : Calories 374.5, Fat 3, SaturatedFat 1, Cholesterol 3.3, Sodium 768.5, Carbohydrate 72.6, Fiber 4.4, Sugar 4.7, Protein 14.2
PARSNIP & PANCETTA PASTA WITH PARMESAN & BUTTER
Make and share this Parsnip & Pancetta Pasta With Parmesan & Butter recipe from Food.com.
Provided by sugaree
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan fry pancetta and rosemary in 2 tbl butter for two minutes.
- Add the garlic and parsnips and cook about three minutes until the pancetta starts to turn golden and the parsnips soften.
- Meanwhile, cook pasta and drain reserving about a cup of the cooking water.
- Mix the pasta with the parsnip & pancetta. Add the remaining butter and parmesan.
- Add a little of the cooking water to make the pasta creamy.
Nutrition Facts : Calories 608.9, Fat 18.7, SaturatedFat 10.9, Cholesterol 47, Sodium 395.4, Carbohydrate 86.6, Fiber 3.8, Sugar 3.2, Protein 22.3
GRAMA'S PEPPERY PARSNIPS
This one is for people who like parsnips, and even those who think they don't.
Provided by charisue
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Place the parsnips into a saucepan, and cover with water. Bring to a boil, turn down the heat, and simmer until parsnips are tender, 15 to 20 minutes. Drain well, pat the parsnip pieces dry with paper towels, and set aside.
- Melt butter in a skillet over medium heat, and place the parsnips into the hot butter in an even layer. Sprinkle with salt and black pepper (I use quite a bit). Cook parsnips until lightly golden brown on both sides, 5 to 8 minutes per side.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 20.6 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 5.6 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 31.9 mg, Sugar 5.5 g
PARSNIP PUDDING
I love the taste of the humble parsnip not just in soups. This pudding goes very well with stews and roast meat or chicken.
Provided by PetsRus
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Clean the parsnips, cook, steam or microwave until they are soft.
- Mash them with the milk and butter, then add a good grating of nutmeg and the flour, then the chopped onion and the egg, and then add the salt and pepper and check the seasoning.
- Transfer this to a greased ovenproof dish and sprinkle the cheese on top.
- Bake for 30 to 40 minutes, the cheese might not brown or melt being Parmesan, it will make more of a thin crust, if you like melted cheese on the top, add little flecks of butter to the Parmesan, or choose a different cheese.
MAPLE ROASTED PARSNIPS
Make and share this Maple Roasted Parsnips recipe from Food.com.
Provided by katew
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 200 C.
- Line a baking dish with non stick baking paper.
- Place parsnips, salt, pepper and oil in baking dish.
- Toss to combine.
- Roast for 30 minutes, pour over syrup.
- Roast for another 15 - 20 minutes till cooked through and golden.
Nutrition Facts : Calories 432.8, Fat 18.7, SaturatedFat 2.6, Sodium 26.5, Carbohydrate 67.5, Fiber 11, Sugar 34.8, Protein 2.7
NEW & IMPROVED CHICKEN PARMESAN
I love chicken parm, especially when it's made with fresh mozzarella, which it almost never is in restaurants. Of course, at home we can use the real stuff, but it can be pricey. So I tried something new--a cheese spread using ricotta fortified with sharp Cheddar.
Provided by Chef John
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 34m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.
- Gently pound chicken breasts between 2 layers of plastic until each breast is evenly thick. Place breasts on a plate and season 1 side with kosher salt and black pepper. Sprinkle with flour; press flour to coat the entire surface and help it adhere. Turn and repeat on second side with salt, pepper, and flour.
- Brush excess flour from plate; place the chicken breasts back on the plate. Pour beaten egg over the breasts and coat each side. Cover bottom of a second plate with half the bread crumbs. Transfer chicken to the bread crumbs. Push crumbs up sides of chicken. Sprinkle on the remaining crumbs and thoroughly coat each side.
- Heat 1/2 inch olive oil in a skillet over medium-high heat. Cook chicken until crispy and golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
- Mix ricotta and Cheddar cheese together in a bowl. Stir in salt, black pepper, cayenne, and olive oil. Spread half the cheese mixture on each breast without extending all the way to the edges. Dust with Parmigiano-Reggiano cheese and drizzle with olive oil.
- Bake on center rack of preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- To serve, ladle the heated marinara sauce in a wide circle on warm plates. Place chicken in center and sprinkle with chopped parsley.
Nutrition Facts : Calories 1009.8 calories, Carbohydrate 85.1 g, Cholesterol 258.7 mg, Fat 45.9 g, Fiber 6.6 g, Protein 60.8 g, SaturatedFat 15.2 g, Sodium 2073.1 mg, Sugar 13.9 g
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