The best way to make classic Chicken Parmesan recipe
The key to classic chicken parmigiana is a great chicken cutlet. By dredging the chicken you create a hardy breading that will stand up to being smothered in tomato sauce. This is a super easy way to make a classic chicken parm that the family will love.
Ingredients:
1.5 lb Chicken breast thinly sliced
8 oz. fresh mozzarella thinly sliced
24 oz. (approx.) Traditional Italian tomato sauce
1.5 cups of Olive oil or other oil for frying
2 eggs
1 cup all-purpose flour
1 cup Italian style bread crumbs
1 cup Grated parmesan cheese for topping and to taste
Pepper to taste
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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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Classic Chicken Parmesan Recipe | Crispy Chicken Parm | How to Make the Best Fried Chicken Parmesan
How to make classic chicken Parmesan with this easy recipe! This crispy Chicken Parmesan is fried to perfection! This recipe will show you how to bread your chicken Parmesan to get it perfectly crispy and so delicious, and how to fry it so you don't have a soggy crust! Make a quick marinara sauce and pair with spaghetti and you have a wonderful restaurant-quality dinner ready! Bring the classic crispy and cheesy Chicken Parmesan to your kitchen tonight!
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PRODUCTS USED:
Cutting board:
Chef's knife:
Non-stick pan:
Stainless steel pan:
wire rack:
Panko breadcrumbs:
Olive oil:
Microplane:
Garlic press:
Blender:
pepper:
Pepper mill:
salt:
all purpose flour:
Vegetable oil:
Cheese grater:
ALSO WATCH:
Classic Italian marinara sauce:
Baked 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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How To Make Chicken Parm - Delicious Chicken Parmesan Recipe
Chicken Parm is an Italian Classic - and for good reason! Beautifully fried chicken breast with fresh mozzarella is a thing of beauty - add in some homemade marinara sauce, and we have something special! Let's Make It Happen (Full Ingredients List Below)
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Shopping List:
2 Boneless Skinless Chicken Breasts
2 eggs
1 cup Panko bread crumbs
Flour
1/2 cup grated parmesan cheese
1-2 cups cooking oil (for frying)
Fresh Mozzarella (specialty cheese section)
Fresh basil (and oregano)
Grated parmesan cheese
Salt, pepper, garlic, onion powder, Italian Seasoning
1 jar of your favorite brand marinara sauce or from scratch
1 lb spaghetti noodles (optional side)
1 28oz can peeled tomatoes
3-4 cloves minced garlic
1 tbsp tomato paste
salt, pepper, onion powder, italian seasoning (to taste)
sugar (to taste - balance natural acidity of tomatoes)