Chicken Parmesano
Ingredients
The Marinara Sauce
Ingredients
28 oz San Marzano whole peeled tomatoes
28 oz San Marzano crushed tomatoes
8 oz tomato sauce
3 tbsps tomato paste
8 cloves garlic minced
1 tsp olive oil
2 tsp dried basil
2 tsp Italian seasoning
1 tbsp dried oregano
1 parmigiano reggiano rind
1 chunk parmigiano reggiano
1 tsp salt
1 tsp pepper
Directions
heat oil in a heavy duty pot over medium-high heat
saute garlic 30 seconds
Add tomatoes, tomato paste tomato sauce, seasonings and the parmesan chunk & rinds. mix to combine. reduce heat to low cover and simmer 3 hours. stirringoccasionallyso it doesn’t burn. remove the rind before serving.
The Chicken Parmesan
6 thinly sliced chicken cutlets
1 C. Panko
1 C. Italian bread crumbs
1/2 freshly grated Parmesan
3 eggs beaten
1 tsp each
salt, pepper, garlic powder
12 slices mozzarella (2 pieces per cutlet)
1/4 C. vegetable oil
3 tbsp Finely grated parmigiano reggiano
Fresh parsley (roughly chopped) for garnish
Directions:
in a shallow bowl crack and beat the eggs.
in another shallow bowl combine the breadcrumbs, panko and parmesan cheese.
pound the chicken into 1/4 inch pieces
pat the chicken dry with paper towels
season both sides of the chicken with salt, pepper and garlic powder.
Dip the cutlets into the eggs coating both sides
Then coat the chicken with the breadcrumb mixture.
Heat the vegetable oil in a oven safe skillet over medium-high and cook the chicken 2-3 per side. Just until golden brown.
Remove drain on papertowls.
Get rid of the oil. wipe out the pan. place the cutlets back in the skillet. spread an even layer of the Marinara sauce to each piece of chicken
top with two slices of mozzarella per cutlet. Finely grate 3 tbsp of parmigiano reggiano over that. Bake at 450 for 10-15 minutes. Serve with pasta. garnish with parsley.
Enjoy!
6 Comments
Hey Loni Mae 🥀 Don't worry I remembered to Like as well 🇺🇲✝️🇮🇹🥰😘🥀
Chicken Parmesano
Ingredients
The Marinara Sauce
Ingredients
28 oz San Marzano whole peeled tomatoes
28 oz San Marzano crushed tomatoes
8 oz tomato sauce
3 tbsps tomato paste
8 cloves garlic minced
1 tsp olive oil
2 tsp dried basil
2 tsp Italian seasoning
1 tbsp dried oregano
1 parmigiano reggiano rind
1 chunk parmigiano reggiano
1 tsp salt
1 tsp pepper
Directions
heat oil in a heavy duty pot over medium-high heat
saute garlic 30 seconds
Add tomatoes, tomato paste tomato sauce, seasonings and the parmesan chunk & rinds. mix to combine. reduce heat to low cover and simmer 3 hours. stirringoccasionallyso it doesn't burn. remove the rind before serving.
The Chicken Parmesan
6 thinly sliced chicken cutlets
1 C. Panko
1 C. Italian bread crumbs
1/2 freshly grated Parmesan
3 eggs beaten
1 tsp each
salt, pepper, garlic powder
12 slices mozzarella (2 pieces per cutlet)
1/4 C. vegetable oil
3 tbsp Finely grated parmigiano reggiano
Fresh parsley (roughly chopped) for garnish
Directions:
in a shallow bowl crack and beat the eggs.
in another shallow bowl combine the breadcrumbs, panko and parmesan cheese.
pound the chicken into 1/4 inch pieces
pat the chicken dry with paper towels
season both sides of the chicken with salt, pepper and garlic powder.
Dip the cutlets into the eggs coating both sides
Then coat the chicken with the breadcrumb mixture.
Heat the vegetable oil in a oven safe skillet over medium-high and cook the chicken 2-3 per side. Just until golden brown.
Remove drain on papertowls.
Get rid of the oil. wipe out the pan. place the cutlets back in the skillet. spread an even layer of the Marinara sauce to each piece of chicken
top with two slices of mozzarella per cutlet. Finely grate 3 tbsp of parmigiano reggiano over that. Bake at 450 for 10-15 minutes. Serve with pasta. garnish with parsley.
Enjoy!
Mommy looks great and so does that meal 🎉🎉🎉
Yummmy I need some of that 🥰😍❤️
I could use this Marinara on everything! Very good recipe for entertaining for a dinner gathering. Nice 👌🏼👌🏼👌🏼👍🍝💖🤗
Love me some chicken parm! 🙌🏼🙌🏼💕