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)
Chicken Parmesan Recipe
Chicken Parmesan Recipe – a classic American-Italian dish. This chicken parmesan is crispy on the outside, juicy on the inside, topped with delicious tomato sauce, mozzarella cheese and lots of parmesan cheese. If you like chicken parmigiana follow this recipe to learn how to make the best crispy chicken parmesan.
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Ingredients:
For the sauce:
1 Onion
3 Garlic cloves, crushed
2 tablespoons Olive oil
28oz (800g) Tomato sauce/marinara
Salt to taste
Pepper to taste
1 teaspoon Oregano
For the chicken:
2 Chicken breasts
1 cup (125g) Flour
2 Eggs, beaten
1½ cup (180g) Breadcrumbs
1/4 cup (23g) Parmesan cheese, grated
For the topping:
Basil
8oz (225g) Mozzarella cheese
2oz (60g) Parmesan cheese
For serving:
Pasta of your choice
Parmesan cheese
Directions:
1. Make the sauce: heat olive oil in a medium sized pan. Add chopped onion and sauté for 5-6 minutes, until slightly golden. Add crushed garlic and sauté for 1-2 minutes.
2. Add tomato sauce, salt, pepper, oregano. Simmer for 5-6 minutes. Set aside.
3. Make the chicken: preheat oven to 425F (220C).
4. Cut each chicken breast into two pieces. Place each piece of chicken breast between two sheets of plastic wrap. Use a mallet or a rolling pin to pound the breasts until they are about ¼ inch (1/2cm) thick. Season the chicken breasts with salt and pepper. Set aside.
5. Set up three wide and shallow bowls/plates. In the first bowl place flour, in the second beat eggs with pinch of salt, in the third bowl mix breadcrumbs, salt, pepper, paprika and parmesan.
6. Dip the chicken breasts in the flour, then dip in the beaten eggs, then cover every cutlet with breadcrumb mixture.
7. Heat 1/2 cup olive oil and 1/2 cup canola oil in a large skillet or pan on medium-high heat. Fry the chicken until golden, about 2 minutes on each side. Place the chicken on a paper towel.
8. Place chicken in a baking dish and top each chicken breast with about 1/4-1/3 cup of tomato sauce. Then, top each chicken breast with fresh basil, mozzarella cheese and sprinkle some parmesan cheese on top.
9. Bake for 15-20 minutes, or until cheese is melted bubbling and golden.
10. While the chicken is in the oven make the pasta: to a large pot filled with water add 1 tablespoon of salt and bring to a boil. When water is boiling, add the pasta and cook according to package directions.
11. Add 1 cup of pasta cooking water and add to remining tomato sauce, scook over low heat for 2 minutes. Drain the pasta and add to the sauce. Grate some parmesan cheese and toss to combine.
12. Serve and enjoy!
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INGREDIENTS
2 eggs
2 skinless chicken breast
1 cup mozzarella
1 cup Parmesan
1 cup seasoned panko bread crumbs
1 tsp dry basil
1 tsp dry parsley
1 tsp garlic
1 tbsp creole seasoning
salt and pepper to taste
1/2 cup onion
1 cup marinara
oil for fry
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no, seriously this was insane!!
I challenge you guys to make this it is soooooooo good and if you make it pls send me a DM on insta!
Thank you guys for all of the amazing support and this has been so fun!!
Sauce
15 oz can diced tomatoes
1/2 onion
4 cloves garlic
2 tbsp tomato paste
1tsp oregano
1/4 tsp red pepper flakes
Salt and pepper to taste
Other ingredients
1-2 chicken breasts
1 cup panko breadcrumbs
1/2 cup grated parm
oregano to taste
1-2 eggs
2 tbsp water
2/3 cup AP flour
1/3 cup Olive oil
Salt and pepper to taste
Mozzarella cheese
Basil
1) in a pot over medium heat add olive oil and sauté onions and garlic for 4-5 minutes. Then add tomato paste and cook for 1 minutes next add diced tomatoes,oregano, pepper flakes
And salt & pepper to taste simmer stir if occasionally for 15-20 minutes.
2) Butterfly your chicken breast and season with salt and pepper
3) in 3 different bowls add 1 breadcrumbs, parm, oregano, and pepper
2 eggs and water
3 AP flour salt & pepper
4) dredge your chicken in flour then egg, then breadcrumbs.
5) in a large skillet heat olive oil over medium heat and fry your chicken 2-3 minutes on each side or until 165f
6)then remove and top your chicken with sauce and cheese then torch or broil until cheese is melted, then serve with basil and enjoy!!!
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Chicken Parmesan-Stuffed Garlic Bread
Chicken Parmesan-Stuffed Garlic Bread
Servings: 3-4
INGREDIENTS
1 chicken breast, boneless & skinless
2 cups flour
4 eggs, beaten
2 cups seasoned breadcrumbs
1 cup oil, for frying
1 large baguette
10-12 mozzarella slices
Marinara sauce
Garlic Butter
⅓ cup melted butter
3 cloves garlic, minced
1 tablespoon parsley, chopped
1 tablespoon Parmesan, grated
PREPARATION
1. Slice the chicken breast into 1-cm thick strips.
2. Place the flour, eggs, and breadcrumbs into 3 separate bowls.
3. Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the breadcrumbs, coating it completely.
4. Repeat with the remaining chicken.
5. Heat the oil in a pan over medium heat to 350˚F/ 180˚C and Preheat oven to 350°F / 180˚C.
6. Fry the breaded chicken strips until both sides are golden brown. Remove from heat and drain on a paper towel.
7. Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips.)
8. Hollow out the insides of the baguette pieces with a knife.
9. Lay two slices of mozzarella on top of each other with a 1-inch overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
10. Push the rolled chicken strips into a baguette piece.
11. Slice the stuffed baguette pieces into 1-inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
12. In a small bowl, mix together ingredients for garlic butter.
13. Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
14. Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
15. Remove the foil and serve with marinara!
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