THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
CHICKEN PARMESAN
My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
- Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
- Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g
CHICKEN PARMESAN
A classic Italian-American Parmesan - a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese - is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan's tang. Baked until brown-edged and bubbling, it's classic comfort food - hearty, gooey and satisfying. Although chicken or veal cutlets are the standard, boneless, skinless chicken thighs make a more flavorful alternative. Pork or turkey cutlets work nicely here, too.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
- Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
- Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
- Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
- Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES
Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there's no pounding, breading or frying required. The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts. Seek out chicken breasts on the larger side to give the Parmesan a chance to properly brown and crisp up without overcooking.
Provided by Alison Roman
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
- Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
- Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
- Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 5 grams, Protein 47 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 5 grams, TransFat 0 grams
SIMPLY PARMESAN CHICKEN
This is a favorite around our house; it's quick, easy and tastes great! This is a recipe that I came up with; measurements can be varied depending on your taste, i.e. if you want more cheese add more cheese, if you want less use less, you really can't hurt it. And you really can't mess it up as long as you use this recipe as a foundation.
Provided by Jenny
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 45m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
- Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 8.6 g, Cholesterol 111.4 mg, Fat 6.7 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 2.6 g, Sodium 273.9 mg, Sugar 0.8 g
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