How To make Classic Chicken Parmesan
1 lb Boneless, skinless chicken
-breasts, pounded flat 2 Eggs, lightly beaten
3/4 c Italian seasoned bread crumb
1 tb Vegetable oil
1 Jar Chicken Tonight Cooking
Sauce for Chicken Cacciatore 3/4 c Shredded mozzarella cheese
3 tb Grated Parmesan cheese
3 3/4 c (6 oz.) wide egg noodles,
-uncooked
Heat oven to 350 degrees F. Dip chicken in egg, then bread crumbs to coat thoroughly. In large skillet, heat oil; add chicken. Cook on both sides until lightly browned; drain on paper towels. Pour 1/2 cup sauce in 8-inch square baking dish. Layer chicken in dish; pour 3/4 cup sauce evenly over chicken. Sprinkle with cheeses. Bake 25 minutes or until bubbly. Meanwhile, cook noodles according to package directions; drain. Heat remaining sauce. Place noodles on serving platter; spoon sauce over noodles. Arrange chicken pieces on top.
How To make Classic Chicken Parmesan's Videos
Easy Chicken Parmesan
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Our chicken parmesan recipe is your family’s favorite comfort food made easy: just cover crispy breaded chicken cutlets in molten cheese, smother them in marinara, and bake until everything is golden and bubbly.
Chicken Parmesan
This easy Chicken Parmesan recipe is one of our family's favorite weeknight meals, it comes together in just a few minutes and is sooo tasty! Crispy baked chicken in a rich marinara sauce and covered in melted mozzarella cheese. This recipe is out of this world delicious and a tried and tested family favorite. Serve on a bed of spaghetti or mashed potatoes.
RECIPE:
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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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Simple Chicken Parmesan
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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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