Easy Delicious Chicken Parmesan Recipe
This classic chicken parmigiana recipe is the perfect meal for Italian food lovers looking for an easy weeknight family dinner.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Ingredients for this recipe:
• 2 9-10 ounce boneless skinless chicken breasts cut in half
widthwise
• 1 cup Bob’s Red Mill All-Purpose Flour
• 3 large eggs
• 1 ½ cups unseasoned bread crumbs
• 1 cup pomodoro sauce
• 8 ounces sliced mozzarella
• 1 cup shredded fontina cheese
• ½ cup grated parmesan cheese
• sea salt and fresh cracked pepper to taste
• fresh chiffonade basil for garnish
Serves 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Procedures:
Preheat the oven to 450°.
1. Place the sliced chicken in between to pieces of plastic wrap and pound out using a rubber mallet until each one is in between ¼” and 1/3” thick. Set aside on a plate.
2. In a medium size baking pan or bowl mix together the flour, salt and pepper and set aside.
3. In a separate second medium size baking pan or bowl whisk together, the eggs, salt and pepper until combined and set aside.
4. In a separate third medium size baking pan or bowl mix together, the bread crumbs, satl and pepper until combined and set aside.
5. Add the pounded-out chicken cutlets one by one and coat in the flour, then dredge in the egg mixture following up by coating and pressing down into the bread crumbs making sure the chicken cutlet is completely breaded. Repeat until the chicken cutlets are all breaded.
6. Add about ½ to 3/4 cup of olive oil to a large frying pan over medium-low heat and add in the breaded chicken cutlets, 1 to 2 at a time, and cook for 2 1/2 to 3 minutes per side or until golden brown. transfer to a sheet tray lined with parchment paper.
7. Evenly add the pomodoro sauce to the top of each chicken cutlet and then layer on as followed: sliced mozzarella, fontina and parmesan cheeses.
8. Bake in the oven at 450° for 20 to 25 minutes or until the cheese is melted and lightly browned.
9. Remove from the oven and garnish with fresh chiffonade basil.
10. Serve with polenta or homemade noodles tossed in melted butter.
11.
CHEF NOTES:
• You can use panko as the breadcrumbs, but it will not be of a classical nature.
• It is crucial to season each breading procedure with salt and pepper.
• You can also use canola oil or a healthier oil, just be sure to pay attention to the smoking point.
• You can finish off the chicken parmesan with chopped parsley or fresh basil.
Recipe Video:
