JUICY MEATBALLS PORK AND BEEF | MEATBALLS RECIPE
HOW TO MAKE DELICIOUS EASY JUICY PORK AND BEEF MEATBALLS PERFECT MEATBALLS RECIPE FOR THAT SUNDAY LUNCH OR DINNER.
50g Leftover bread or fresh bread
Sauce
1/2 of a Medium onion
400g Tomato purée
1/2 tsp Black pepper
Salt
1 Cup of water
1/2 Cube of beef or chicken stock or 1 tsp powder form
2 tsp Parmesan cheese
40g Red wine
2 1/2 tbsp Olive oil
Mince Mixture
300g Ground beef
150g Ground pork
1 tbsp Parsley
1 tbsp Parmesan cheese
1 Medium clove of minced garlic
1 tsp Black pepper
Salt
1 Whole egg
METHOD
-Chop the onion and set aside.
-In a pan heat olive oil on medium-low.
-Add the onion fry for 3 minutes, add wine allow the alcohol to evaporate 3 minutes.
-Add the tomato, black pepper, salt, mix well and then cover and cook for 10 minutes on low.
-In the meantime remove the edges from the bread, soak the bread in water for 5 minutes.
-Chop the parsley and chop the garlic set aside.
-In a big bowl put the pork and the beef mince.
-Squeeze out water from the bread, add to the mince, parsley, black pepper, salt, 1 tbsp Parmesan cheese , and the egg, mix thoroughly, make small meatballs put on a tray.
-To the sauce add water, stock, 2 tsp parmesan cheese, mix well and then add the meatballs cover and cook for 30minutes on medium - low heat.
-10 minutes into the cooking time, gently turn them, cover and cook for the remaining time, stir every now and then.
-They are ready, serve with pasta or with bread.
-Enjoy.
Chicken Parmigiana | Easy Chicken Parmigiana Recipe | MOLCS Easy Recipes
Chicken Parmigiana
2 lbs Chicken Cutlets - thin sliced
2 C Seasoned Bread Crumbs
3 Eggs
2 Tbsp Water
Favorite Jar Sauce
Parmesan Cheese
8 oz Mozzarella Cheese
Parsley for garnish
To make Fried Cutlets:
Put bread crumbs in bowl, in a separate bowl add eggs and water, mix. Dredge cutlets in bread crumbs, egg mixture and back into bread crumbs. Heat oil in pan,
fry cutlets until browned, flip and finish other side. Drain on paper towels.
Coat sauce in bottom of casserole dish, place chicken in dish and cover with more sauce, sprinkle on parmesan cheese and mozzerella cheese.
Bake @ 400° until cheese is melted.
Garnish with parsley.
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EASY CLASSIC CHICKEN PARMESAN Recipe
Classic Chicken Parmesan is as good as it gets! This parmesan crusted chicken is smothered in marinara and melted cheese and has the juiciest chicken breast. Chicken Parmigiana is so easy!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Chicken Parmesan (4 servings):
►1 1/2 lbs (2 large) chicken breаsts cut in half for 4 cutlets
►1/2 cup all-purpose flour
►1 tsp salt, or to taste
►1/2 tsp black pepper, or to taste
►2 large eggs beaten until frothy
►1/2 cup Italian bread crumbs
►1/2 cup parmesan cheese, shredded
►2 Tbsp extra light olive oil to sauté or as needed
►24 oz marinara sauce
►4 oz mozzarella cheese (1 cup shredded)
Easy Homemade Marinara Sauce (3 cups):
►2 Tbsp olive oil
► 1/2 medium yellow onion
►3 garlic cloves, minced
► 28 oz crushed tomatoes:
► 1/2 tsp dried oregano
► 1/2 tsp salt
► 1/4 tsp black pepper
► 1 Tbsp basil or parsley, finely minced
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Chicken Parmesan Baked Spaghetti
The best way to make chicken parmesan
The best way to make chicken parmesan - You'' love this. Check out this easy and delicious Chicken Parmesan!
Level of Difficulty: 1/5
Ingredients:
2 Chicken Breasts
1/2 cup All-Purpose Flour
1 tsp Salt
1/2 tsp Black Pepper
2 large Eggs, beaten
1/2 cup Italian bread Crumbs
1/2 cup Parmesan Cheese, grated
2 Tbsp Branch and Vine Garlic Infused Olive Oil-
24 oz Marinara Sauce
1 cup Mozzarella Cheese
1 Tbsp fresh parsley, chopped for optional garnish
Marinara Sauce:
2 Tbsp Branch and Vine Garlic Infused Olive Oil-
1/2 medium Yellow Onion, 1/2 cup chopped
3 Garlic cloves, finely minced
28 oz Crushed Tomatoes
1/2 tsp dried Oregano
1/2 tsp Salt
1/4 tsp Black Pepper, freshly ground
1 Tbsp fresh Parsley, finely minced, plus more to garnish
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How To Make The Best Chicken Parmigiana (Chicken Parmesan)
Today we're making chicken parmigiana (chicken parmesan). This is the classic dish you'd find in almost any Italian restaurant in America. Chicken parmigiana consists of crispy fried chicken cutlets with a delicious garlicky 5-minute marinara that's topped with mozzarella and Parmigiano Reggiano cheese. Enjoy!
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CHICKEN PARMIGIANA (PARMESAN)
INGREDIENTS
For the Chicken
6 thin-sliced chicken cutlets
2 cups Italian seasoned breadcrumbs - seasoned with 3 tablespoons grated parmesan
1 cup flour - seasoned with 1 tsp kosher salt and 1/2 tsp pepper
3 eggs - beaten
Olive oil - for frying
1 1/2 - 2 cups grated mozzarella cheese
3/4 cup grated parmesan cheese - divided
For the sauce
1 (28) ounce can high quality plum tomatoes - blender pulsed
½ teaspoon dry oregano
4 cloves garlic - minced
¼ cup olive oil
1/2 teaspoon kosher salt - plus more to taste
½ teaspoon crushed red pepper flakes - optional
SAUCE INSTRUCTIONS
1. In a saucepan saute the garlic in a ¼ cup of olive oil over medium-low heat for 2-3 minutes or until lightly golden. Add in the hot red pepper flakes and cook for 30 seconds more.
2. Add the tomatoes, stir together, and bring the sauce to a simmer. Season with salt and oregano.
3. Taste test it, and adjust salt and pepper if required. When satisfied set the sauce aside.
FRYING AND ASSEMBLING CHICKEN PARMIGIANA
1. Dredge the cutlets in the flour and shake off excess, then dip into the egg, and then into the breadcrumbs. Place the breaded cutlets onto parchment paper.
2. Pour the olive a ½-¾” high into a large frying pan and heat oil to 370f. The burner should be set to about medium heat and take about 5-7 minutes to get to 370f.
3. Test the oil and then fry the cutlets for 2-3 minutes per side and place finished cutlets on a wire rack so that they don’t become soggy.
4. In a nonstick baking sheet spread the cutlets out and place a few tablespoons of the sauce onto them, then a ¼ cup or so of the mozzarella cheese and finally a couple tablespoons of the parmesan cheese on top.
5. Bake the cutlets at 450 for 2-3 minutes, then broil for 30-60 seconds to melt the cheese. When finished grate some more parmesan onto the hot chicken parmigiana. Serve with the extra sauce on the side. Enjoy!
SERVE WITH:
Garlic and Oil Broccoli
Garlic Sauteed Broccoli Rabe
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