Pollo Parmigiana Aka Chicken Parmesan Recipes

POLLO PARMIGIANA ( AKA CHICKEN PARMESAN)

Steps:

• MARINARA SAUCE: cook garlic slowly in 1 tablespoon olive oil.
• About 1 minute.
• Add tomatoes, salt and basil.
• Let simmer for about a hour.
• CHICKEN: Salt chicken very little.
• Mix about 2-3 tablespoons parmesan cheese in the egg.
• Dip each breast into egg then dust with bread crumbs.
• Fry in skillet in enough oil to coat the skillet.
• Be careful not to burn.
• Brown on a low to medium heat on both sides until chicken is done.
• Cook spaghetti according to directions.
• PREHEAT OVEN 375°.
• In casserole dish place chicken flat.
• Ladle 1 or 2 spoonfuls of sauce on top of each breast put desired amount of grated mozzarella on top.
• Bake until cheese is melted.
• Serve over noodles with more sauce.
• Garnish with parmesan cheese.
• **For added ZIP: Squeeze fresh lemon juice over chicken before you put on the sauce and into the oven!

THE BEST CHICKEN PARMESAN

Steps:

• Preheat oven to 400 degrees.
• Cut or pound chicken breasts to 1/2" thin.
• Rinse chicken breasts in water.
• Mix bread crumbs, flour and parmesean cheese in large bowl.
• Coat both sides of chicken thouroughly in bread crumbs, flour, and parmesean cheese mixture.
• Heat oil in skillet over medium heat.
• When oil is hot, carefully place chicken breasts in and turn to brown on both sides.
• Spread a thin layer of the marinara sauce on bottom of baking pan.
• Drain browned chicken and place on baking pan in a single layer.
• Pour remaining sauce over chicken.
• Sprinkle italian spices, then some parmesean cheese on top.
• Bake for 20 minutes or until sauce is bubbly and hot.
• Take casserole out of oven and turn temperature to broil - 500 degrees. Remember to leave the oven door open a little bit when broiling.
• Top entire casserole with the shredded mozzarella to entirely cover so there will be lots of gooey cheese.
• Sprinkle top of mozzarella with oregano.
• Put back into oven and broil just until mozzarella is light gold in some areas and bubbling. Watch very carefully as it melts very quickly and you don't want to burn it!
• Take out and enjoy the aroma!
• It will be extremely hot right out of the oven.
• For each serving I put my chicken parmesean on top of cooked egg noodles and cover it with the sauce, then sprinkle on even more parmesean cheese.
• Serve and get ready for the oohs and ahhs!

CHICKEN PARMIGIANA

Steps:

• Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
• Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
• Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
• Heat grill to High and cook the chicken for 5 mins each side, then remove.
• Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
• Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
• Serve with vegetables or salad and some pasta or potatoes, if you like.

EASY, AUTHENTIC TASTING CHICKEN PARMESAN (PARMIGIANA)

Steps:

• Combine eggs, milk, salt and pepper in a shallow bowl or pie plate.
• Combine bread crumbs and parmesan cheese in a shallow bowl, plate or pie plate.
• Dip each chicken cutlet in egg mixture and then coat completely with bread crumb mixture.
• Heat half inch of oil in a pan over med-high heat.
• Fry each cutlet and turn over when golden brown.
• Heat oven to 400 degrees.
• When cutlets are crispy and golden on both side and juices run clear, place them on a baking sheet.
• Place a slice of provolone cheese on top of each cutlet and place in the oven.
• In the meantime, heat sauce in the microwave or on the stove top.
• When cheese is melted, remove cutlets from oven and spoon some sauce nicely over each one.
• Sprinkle with grated parmesan cheese.
• Serve with your favorite pasta and remaining sauce.

CHICKEN PARMESAN

Steps:

• Preheat the oven to 450 degrees F.
• Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper and Parmesan.
• Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
• Pour marinara sauce (right out of the jar) over the chicken and sprinkle with mozzarella, Parmesan, and basil. Add a little Olive oil over all. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.