Classic Chicken Parmesan
Chef Lou prepares a plate of Classic Chicken Parmesan in the kitchen.
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Classic Chicken Parmesan
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Chicken Parmigiana | Emeril Lagasse
Emeril’s family and friends go crazy for his mouthwatering Chicken Parmigiana. Pounded chicken breasts are breaded and pan fried in olive oil until golden. Then topped with marinara sauce and covered with cheese, they go into the oven until they’re cooked through and the cheese melts. Served with pasta, this meal cooks up with a BAM!
CHICKEN PARMIGIANA
SERVES 2
2 (6-ounce) skinless, boneless chicken breasts, patted dry
Emeril’s Essence (recipe follows)
½ cup all-purpose flour
1 large egg, beaten
1 cup fine dry unseasoned bread crumbs
2 cups jarred marinara sauce, plus more (heated) for serving with pasta, if desired
2 tablespoons olive oil
½ cup grated mozzarella cheese
2 tablespoons finely grated Parmigiano-Reggiano cheese
Cooked pasta, for serving (optional)
Preheat the oven 350 degrees. Place chicken breasts between 2 pieces of plastic wrap, about 3 inches apart. Using the smooth side of a meat mallet, pound until they are all an even thickness. Remove from plastic and season chicken on both sides with Essence. Set three shallow pans side by side. Place the flour in one, the egg in another, and the breadcrumbs in the third pan. Season flour with 1 teaspoon Essence, whisking to incorporate.
Working with one breast at a time, dredge both sides of the chicken in flour and shake to remove any excess. Then dip in egg to coat, and then into breadcrumbs coating evenly and shaking to remove any excess. Transfer to a plate. Repeat the process with remaining chicken breast.
In a small saucepan over medium-low heat, warm the marinara sauce.
Set a large nonstick skillet over medium heat and add olive oil. When the oil is hot, place breaded chicken in the pan and cook until golden brown, 1 ½ to 2 minutes per side.
Spread ¼ cup marinara sauce over each chicken breast, and top each with ½ cup mozzarella and 1 tablespoon Parmesan-Reggiano. Transfer skillet to oven and cook until the cheese is bubbly and lightly browned in spots and the chicken is just cooked through, 12 to 14 minutes.
Add some marinara sauce to a platter, spreading evenly. Remove chicken from oven and transfer to platter. Chicken may also be served over cooked pasta with marinara sauce, if desired.
EMERIL’S ESSENCE
MAKES ⅔ CUP
2 1/2 tablespoons paprika
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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The Crispiest Chicken Parmesan Ever! | Chicken Parmesan!
#shorts #chickenparmesan #crispy
Crispy Chicken Parmesan
Ingredients:
2 Chicken Breasts
2-3 Cups Corn Flake Bread Crumbs
1-2 Cups Flour (Sub Gluten Free Flour)
4 Eggs
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Italian Seasoning
1 Tsp Red Pepper Flake
Parmesan cheese
Mozzarella cheese (optional)
Salt and Pepper
Vegetable Oil For Frying
*Butterfly the chicken breasts and pound with a mallet until all parts of the chicken are evenly thin.
*Grab 3 separate large bowls. In the first bowl add: Flour, salt, and pepper. To the second bowl: Corn flake bread crumbs, salt, pepper, garlic powder, onion powder, red pepper flake, and Italian seasoning. In the 3rd bowl, crack eggs and add 1 Tbsp of water, whisk until combined.
*Season chicken with salt and pepper on both sides. Bread chicken in the following order: flour, egg, then breadcrumbs. Set chicken aside until ready to fry.
*In a cast iron skillet heat vegetable oil to 350 degrees Fahrenheit. Fry chicken for about 4 minutes a side or until golden brown. (Internal temperature needs to reach 165 degrees when fully cooked)
Sauce Recipe:
2-3 Tbsp Olive Oil
2-3 Tbsp Shallot (finely diced)
2 Tbsp Garlic (minced or finely chopped)
1/2 Tsp Red Pepper Flake
1/3 Cup White Wine
28oz Tomato Purée (San Marzano if possible)
1 Cup Fresh Basil Leaves
Salt and Pepper (to taste)
Sugar (to taste)
*For the sauce, start with a large sauce pan on medium/low heat. Add shallots, garlic, and red pepper flakes. Sauté until fragrant and translucent. Season with salt and pepper to taste. Cook for 5 minutes.
*Add white wine and let reduce by 1/2 then add tomato purée and basil. Season with a little more salt, pepper, and sugar to taste (sugar to cut the tartness of the tomato purée)
*Simmer and cook sauce for 20-30 minutes minimum.
*Place chicken on a wire rack and top with sauce and freshly grated parmesan cheese. (Optionally you can add shredded mozzarella) Place under the broiler for about 5 minutes or until cheese is melted and slightly browned. (Watch closely so it does not burn)
*Serve with some pasta and a salad on the side.
Enjoy!
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Easy CLASSIC Chicken Parmesan Recipe
You are in for a treat with this classic Chicken Parmesan recipe which is always a crowd pleaser! These parmesan-crusted chicken breasts are topped with homemade marinara sauce and tons of cheese! Chicken Parmesan is as good as it gets for comfort food!
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The Best Chicken Parmesan Recipe | Chef Jean-Pierre
Hello There Friends! I am finally bringing you my take on a Chicken Parmesan! Chicken Parmesan can be one of the easiest dishes to prepare in the kitchen. With a little effort in making a good Marinara Sauce and preparing the Chicken Milanese, you are going to be golden when making this Chicken Parmesan! Let me know what you think in the comments below.
RECIPE LINK:
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VIDEOS LINKS:
Chicken Milanese:
Marinara Sauce:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Basil Olive Oil:
❤️ Herbs de Provence Olive Oil:
❤️ Silicone Baking Mat:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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