Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken parmigiana (parmesan). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chicken Parmigiana (Parmesan) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Chicken Parmigiana (Parmesan) is something that I’ve loved my entire life. They’re nice and they look fantastic.
Rao's will take your Chicken Parmesan to the next level with our Tomato Basil Sauce. Check out one of our delicious chicken recipes! Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on.
To get started with this particular recipe, we have to first prepare a few components. You can cook chicken parmigiana (parmesan) using 10 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Chicken Parmigiana (Parmesan):
- Prepare 4 boneless skinless chicken breasts
- Get 2 cup Italian bread crumbs
- Make ready 1/4 cup grated Parmesan or Romano
- Take 1 tsp garlic powder
- Make ready 2 eggs
- Make ready 1/2 cup flour
- Get 1 cup olive oil
- Get 4 tbsp butter
- Make ready 1/2 lb Mozzarella cheese - sliced
- Prepare 2 cup marinara sauce
In a third shallow pan, mix the panko with grated parmesan cheese, chopped parsley, chopped fresh oregano, and paprika. Season each cutlet to taste with salt and pepper. Chicken Parmigiana (Pollo alla parmigiana in Italian) is also known in Australia as a Parm, Parma, or Parmi. Before chicken parmesan was eggplant parmesan, where eggplant slices are breaded and fried and layered with sauce and parmesan cheese.
Instructions to make Chicken Parmigiana (Parmesan):
- One at a time; place chicken breasts between two pieces of plastic wrap and pound until the they are 1/4 inch thick. Flip the breasts occasionally as you pound. I use a meat tenderizer to pound.
- Combine bread crumbs, garlic powder and Romano cheese and set aside on a plate.
- Dredge chicken breasts in flour.
- Beat eggs in a separate bowl and dip floured chicken breasts.
- One at a time place chicken breasts on plate with bread crumb mixture and coat breasts completely in mixture.
- Set breasts aside and allow to dry for 20-30 minutes.
- Heat oil and butter over medium high heat.
- When oil is hot add chicken breasts. (You will probably have to do this in two batches.) Fry breasts until golden brown; about 5 minutes per side.
- Place cooked breasts on paper towels to soak up some of the oil.
- Transfer breasts to a cookie sheet at top with marinara sauce and slices on Mozzarella. Sprinkle with Parmesan if you have any left over.
- Broil in oven until cheese is melted and starts to brown. (About 5 minutes but check often!)
- Optional - serve with spaghetti and marinara.
Chicken Parmigiana (Pollo alla parmigiana in Italian) is also known in Australia as a Parm, Parma, or Parmi. Before chicken parmesan was eggplant parmesan, where eggplant slices are breaded and fried and layered with sauce and parmesan cheese. Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated.
So that is going to wrap this up for this exceptional food chicken parmigiana (parmesan) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
