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How To make Patties Parmigiana
1 1/2 lb Ground Beef; *
1/4 c Onion; Finely Chopped, 1 Sm.
1 t Salt
1 t Worcestershire Sauce
1/4 t Pepper
1/2 c Parmesan Cheese; Grated
1/4 c Cornflake Crumbs
1 ea Egg; Large, Slightly Beaten
8 oz Tomato Sauce; 1 can
1 t Italian Seasoning
6 ea Mozzarella Cheese; Slices,**
* If the ground beef is lean, it may be necessary to add a small amount of shortening or salad oil to the skillet when browning the patties. ** Cheese slices should be 3 inches square. ~------------------------------------------------------------------------- Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties into the egg, then coat them with the cornflake mixture. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Mix the tomato sauce and Italian seasoning and pour over the patties in the skillet. Cover and simmer for 15 minutes. Top each patty with a slice of cheese and cover. Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce over the patties.
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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.
CRISPY CHICKEN PARMESAN
The BEST Chicken Parmesan with a deliciously crispy coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! FULL RECIPE:
If you love a crispy crumb coating vs a soggy crumb, look no further! This is the best Chicken Parmesan you will ever make!
Eggplant parmigiana patties: you won't be able to stop at one!
Easy to make and full of flavor!INGREDIENTS 1 eggplant
butter
1 garlic clove
40g parmesan cheese
7 basil leaves
2 fresh mozzarella
200g tomato sauce
2 pizza dough
Vegetable oil
METHOD
Fry the garlic and butter in a saucepan, add tomato sauce and cook for 10 minutes.
Cut the eggplant into slices and fry in a pan with vegetable oil. Once fried, remove the excess oil and place them on the pizza dough.
Put a slice of mozzarella, a tablespoon of tomato sauce, parmesan and a basil leaf on each slice of eggplant. Then cover with a second eggplant and lay the second pizza dough on top.
Using a glass, cut the medallions. Finally, cook each medallion in a pan for 5 minutes, turning them on all sides.
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Chicken Parmesan | Basics with Babish
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