Chicken Parmesan Recipe | Chicken Parmigiana – Popular Italian-American Dish
Ingredients
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– Chicken breasts (2 large) 650 gm cut in half for 4 cutlets
For margination:
– Salt- 1tbsp
– Pepper powder- ½ tsp
Flour mix for 1st layer:
– All-purpose flour- 1 cup
– Salt- 1 tsp
– Black pepper- ½ tsp
Egg wash:
– Egg- 2 nos.
For breading:
– Plain breadcrumbs -1 cup
– Parmesan powder- ½ cup
For fry:
– Olive oil- 10 tbsp
For Sauce:
– Olive oil- 2 tbsp
– Butter- 1 tbsp
– Sliced onion- 1 cup
– Garlic, minced- 1 medium size
– Tomato puree- 1 can
– Salt- ½ tsp
– Black pepper- ¼ tsp
– Paprika powder- 1 tsp
– Sugar- 1 tsp
– Dried oregano- ½ tsp
– Parsley / coriander leaves- 1 tbsp
– Parmesan powder- 1 cup
For baking:
– Mozzarella cheese- 1 cup
– Parsley / coriander leaves- 1 tsp
Preparation
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– Cut chicken breasts in half for 4 cutlets
– Marinate chicken cutlets with salt, black pepper and set aside.
– Get the flour mixture ready.
– Whisk eggs
– Mix breadcrumbs and parmesan powder
Process
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– To coat chicken cutlets mix & dredge with flour one at a time and place on the egg wash, place on breadcrumb mix. Bread it to evenly coat with crumbs.
– Arrange on a plate.
– Take a flat skillet/deep pan and pour olive oil to fry chicken cutlets.
– Once the oil is medium hot, add chicken one at a time.
– After around few mins when chicken breasts start began golden brown on top, turn them over.
– Continue to fry them turning them few times till the chicken breast are golden brown color on all sides.
– Remove from oil.
Preparer Sauce
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– Heat olive oil, butter and finely chopped onion and stir fry.
– Add minced garlic and stir fry till golden.
– Add Tomato puree with salt, pepper powder, dried oregano powder, sugar, paprika powder and add parsley or coriander leaves.
– cover and cook it for 2-3 mins.
Bake
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– In a bowl place the prepared sauce, add chicken cutlets, add more sauce, add mozzarella cheese, and parmesan powder and add parsley or coriander leaves for garnishing.
– Preheat oven.
– Bake it at 180° C for 10 mins.
-Sever hot with Spaghetti.
Music
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BRIDGE N° 98
by Eugenio Mininni