Chicken Parmesan
This may look difficult but in reality it is very simple and the final i trim cut one at 45 degree.
Recipe Summary 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.
Ingredients | Recipe Book Holder4 skinless, boneless chicken breast halvessalt and freshly ground black pepper to taste2 eggs1 cup panko bread crumbs, or more as needed½ cup grated Parmesan cheese2 tablespoons all-purpose flour, or more if needed1 cup olive oil for frying½ cup prepared tomato sauce¼ cup fresh mozzarella, cut into small cubes¼ cup chopped fresh basil½ cup grated provolone cheese¼ cup grated Parmesan cheese1 tablespoon olive oilDirectionsPreheat 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).Use high-quality prepared tomato sauce for a better end result. You may substitute pesto or dried Italian herbs of your choice for basil, or omit entirely. If using fresh mozzarella, cut it into cubes instead of shredding it.Info | Recipe Book Holderprep:
25 mins
cook:
20 mins
additional:
15 mins
total:
1 hr
Servings:
4
Yield:
4 servings
TAG : Chicken ParmesanWorld Cuisine Recipes, European, Italian,
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