Restaurant Style Chicken Parmesan Recipes

BEST CHICKEN PARM RECIPE

Steps:

• Place the chicken breasts on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap and using a meat hammer lightly pound the chicken breasts (see notes).
• Set up a breading station with flour seasoned with sea salt and black pepper, egg wash and Italian seasoned bread crumbs.
• Coat the chicken breasts with the seasoned flour. Then place in the egg wash and finally in the bread crumbs. Make sure you get a good coating of each ingredient on the chicken breasts, completely coating them.
• Heat a large saute pan on high heat and add about a half an inch of vegetable oil. Carefully place the breaded chicken cutlets into the oil using tongs. Add as many as you can into your pan without crowding them. Let them saute until they get a nice golden brown color. Using tongs turn them over and saute the other side until golden brown.
• Drain the fried chicken cutlets on baking racks over sheet pans (or baking sheets).
• Place the fried chicken cutlets in a baking dish. Top each cutlet with about ⅓ cup of spaghetti sauce, covering the chicken cutlet.
• Add two ounces of shredded mozzarella cheese on top of the marinara sauce.
• Sprinkle the chopped parsley on top of the mozzarella cheese.
• Bake at 350 degrees F for 20 minutes or until the cheese is nicely melted.*make sure the fried chicken cutlet has reached a minimum internal temperature of 165 degrees F
• Remove from the oven and serve immediately with your favorite pasta.

RESTAURANT STYLE CHICKEN PARMESAN

Steps:

• 1. Butterfly the chicken breasts so the pieces are reasonably consistent in thickness. Separate tenderloin if necessary.
• 2. Scramble the eggs in a bowl
• 3. Spread 1 cup of the breadcrumbs on a plate
• 4. Heat about 1/4 inch of olive oil in a sauce pan over medium-high heat
• 5. Dip a piece of chicken in the scrambled egg, allowing excess to drip off the meat
• 6. Roll the chicken in the breadcrumbs until all sides are covered
• 7. Add chicken breast to the pan and brown on both sides - about 1-2 mins per side. Note - chicken will not be fully cooked during this step - and that's fine :)!
• 8. Repeat steps 5-7 as often as necessary to cook all chicken pieces. This will depend on the size of your pan. Note that you should change out your olive oil after every 'pan full' of chicken and add breadcrumbs to your plate as needed.
• 9. Cover a baking sheet with foil and spread a thin layer of sauce on the foil
• 10. Arrange a single 'layer' of chicken on the baking sheet
• 11. Cover chicken evenly with sauce - you want enough coverage that the chicken won't dry out, but not so much that it is 'swimming' in sauce.
• 12. Sprinkle Parmesan cheese evenly over chicken
• 13. Sprinkle shredded mozzarella evenly over chicken
• 14. Bake for 30 mins at 375. Serve with pasta side or on it's own - Makes a great sandwich too! Enjoy!!

RESTAURANT-STYLE PARMESAN CHICKEN

Steps:

• CUT 3 slits on the top of the chicken breasts (if frozen thaw first) and place in appropriately sized container.
• MIX dressing and parmesan cheese.
• POUR dressing/cheese mix over chicken and marinate for at least 30 minutes. Overnight is ideal.
• PREHEAT oven to 425 degrees F.
• COVER baking sheet with foil.
• PLACE marinade breasts on foil covered baking sheet.
• POUR leftover marinade on top of breasts.
• BAKE for 20 minutes.

THE BEST CHICKEN PARMESAN

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.

RESTAURANT STYLE CHICKEN PARMESAN

Steps:

• Pour enough of spaghetti sauce to coat bottom of 9x13 pan. Beat egg in large bowl. Mix panko, parmesan, basil & pepper in another bowl. If you must, add 1/2 tsp. salt, although I think the cheese adds enough saltiness. Heat 2 Tbsp. olive oil in fry pan. Dip chicken breasts in egg, then in panko mix, then fry until golden brown in olive oil - about 3 minutes per side.
• Preheat oven to 350 degrees F. Place fried chicken breast on top of sauce in 9x13 pan. Place 1/4 cup shredded cheese on top of each chicken breast.
• Cook for 1/2 hr until cheese is browned and chicken is done on inside (cut through middle of one to check.) Serve with cooked spaghetti and remaining spaghetti sauce.

RESTAURANT STYLE GARLIC PARMESAN CHICKEN

Steps:

• Sprinkle chicken with olive oil. Sprinkle chicken with ozark seasoning and garlic paste. Coat chicken in flour. Cook on high heat until browned. Add garlic, white grape juice, white wine, butter or low calorie substitute, and artichoke hearts. Cook on medium heat as it boils for 10-15 minutes. Add chopped bell pepper and cook until peppers are slightly softened and sauce is thick. Sprinkle with parmesean cheese once sauce is thickened.