The Chicken Parm Recipe That I Can’t Live Without
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Chicken Parm is truly a thing of beauty. It combines everything that is right within the food world... Crispy, Savory, Fried Chicken + Tons of Melty Cheese + Noodles on the side... I'm pretty sure they serve this in heaven. Let's #makeithappen
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Shopping List:
2 Boneless Skinless Chicken Breasts
2 eggs
1 cup Panko bread crumbs
2 cups Flour
1/2 cup grated parmesan cheese
1-2 cups cooking oil (for frying)
Fresh Mozzarella (specialty cheese section)
Fresh basil (and oregano - optional)
Salt, pepper, garlic, onion powder, Italian Seasoning
1 jar of your favorite brand marinara sauce or from scratch - below
1 lb spaghetti noodles
Sauce:
1 28oz can crushed tomatoes
3-4 cloves minced garlic
1/2 diced onion
2 tbsps tomato paste
salt, pepper, onion powder, italian seasoning (to taste)
sugar (to taste - balance natural acidity of tomatoes)
How to Make Chicken Parmesan | Tik Tok Recipe | Cooking Tik Tok | Tik Tok Quick Recipe | immiquic
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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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The Best Chicken Parmesan Recipe: How To Make Chicken Parm
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Ingredients
3 Large Boneless Chicken Breast
2 Cups Vegetable Oil
2 Large Eggs
1 Cup Italian Breadcrumbs
1/2 Cup All-Purpose Flour
1/4 Cup Whole Milk
3/4 Cup Shredded Parmesan Cheese
3/4 Cup Shredded Mozzarella Cheese
1 Cup Marinara Sauce
1 Tbs Parsley Flakes
2 Tsp Salt
1 Tsp Garlic Powder
1/2 Tsp Black Pepper
Instructions
1. Remove fat from boneless chicken breast.
2. Slice each breast in half to create 6 chicken pieces.
3. Place chicken breast in a bowl, add 1 tbs salt, and cover with cool water.
4. In a bowl, combine eggs with milk and stir in well.
5. Season chicken breast with salt, garlic powder, and pepper then massage in well.
6. Coat chicken with flour and shake off excess flour.
7. Fully coat with egg wash and drain excess egg.
8. Coat with breadcrumbs, shake off excess breadcrumbs, and sit aside for 15 minutes.
9. Place pan over medium heat and add vegetable oil.
10. After 8 minutes, add 3 chicken cutlets at a time and fry for 3 to 4 minutes per side.
11. Place all chicken cutlets in baking pan
12. Preheat oven to 350 degrees.
13. Coat each cutlet with marinara sauce.
14. Combine Parmesan and mozzarella, add to chicken, then top with parsley flakes.
15. Bake for 15 minutes.
Easy Delicious Chicken Parmesan Recipe
This classic chicken parmigiana recipe is the perfect meal for Italian food lovers looking for an easy weeknight family dinner.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Ingredients for this recipe:
• 2 9-10 ounce boneless skinless chicken breasts cut in half
widthwise
• 1 cup Bob’s Red Mill All-Purpose Flour
• 3 large eggs
• 1 ½ cups unseasoned bread crumbs
• 1 cup pomodoro sauce
• 8 ounces sliced mozzarella
• 1 cup shredded fontina cheese
• ½ cup grated parmesan cheese
• sea salt and fresh cracked pepper to taste
• fresh chiffonade basil for garnish
Serves 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Procedures:
Preheat the oven to 450°.
1. Place the sliced chicken in between to pieces of plastic wrap and pound out using a rubber mallet until each one is in between ¼” and 1/3” thick. Set aside on a plate.
2. In a medium size baking pan or bowl mix together the flour, salt and pepper and set aside.
3. In a separate second medium size baking pan or bowl whisk together, the eggs, salt and pepper until combined and set aside.
4. In a separate third medium size baking pan or bowl mix together, the bread crumbs, satl and pepper until combined and set aside.
5. Add the pounded-out chicken cutlets one by one and coat in the flour, then dredge in the egg mixture following up by coating and pressing down into the bread crumbs making sure the chicken cutlet is completely breaded. Repeat until the chicken cutlets are all breaded.
6. Add about ½ to 3/4 cup of olive oil to a large frying pan over medium-low heat and add in the breaded chicken cutlets, 1 to 2 at a time, and cook for 2 1/2 to 3 minutes per side or until golden brown. transfer to a sheet tray lined with parchment paper.
7. Evenly add the pomodoro sauce to the top of each chicken cutlet and then layer on as followed: sliced mozzarella, fontina and parmesan cheeses.
8. Bake in the oven at 450° for 20 to 25 minutes or until the cheese is melted and lightly browned.
9. Remove from the oven and garnish with fresh chiffonade basil.
10. Serve with polenta or homemade noodles tossed in melted butter.
11.
CHEF NOTES:
• You can use panko as the breadcrumbs, but it will not be of a classical nature.
• It is crucial to season each breading procedure with salt and pepper.
• You can also use canola oil or a healthier oil, just be sure to pay attention to the smoking point.
• You can finish off the chicken parmesan with chopped parsley or fresh basil.