Chicken Parmigiana

Chicken Parmigiana Breaded soft chicken cutlets topped with cheese and Pomodoro sauce make up this traditional chicken parmigiana recipe, which makes for a delicious supper. For Italian foodies seeking a simple weekday family supper, this dish is ideal.Chicken Parmigiana

Chicken Parmigiana

Italian immigrants to the northwest of the United States modified one of their homeland’s traditional recipes to produce chicken parmigiana. In this instance, a new recipe called chicken parmigiana was invented in the United States by re-creating the classic melanzane alla parmigiana, often known as eggplant parmesan.Chicken Parmigiana

Given that eggplant prefers warmer climates and that the likelihood of obtaining ripe, in-season eggplant is likely low in the Northwest, my scientific wild guess (SWAG) is that the eggplant was exchanged for chicken.Chicken Parmigiana

Breaded and lightly pan-fried until golden brown, the meal is made up of crushed chicken breasts. After that, pomodoro sauce is drizzled over them, and mozzarella cheese is added to complete. After that, it is baked or broiled until the cheese has melted and turned a light shade of brown. Usually, I like to garnish it with freshly chopped basil.Chicken Parmigiana

Ingredients and Substitutions

1. The chicken breasts should be cut in half widthwise.
2. Each one should be slightly pounded to a thickness of ¼ inch.
3. Configure your breading process as usual.
4. Coat each of the pounded-out breasts completely with flour, egg wash, and bread crumbs by dredging them one at a time.
5. Cook them in olive oil for two to three minutes on each side, or until golden brown.

6. Place the breaded cutlets on a parchment paper-lined sheet tray or casserole dish.

7.Add a little Pomodoro sauce on top of each cutlet.

8.On top of the tomato sauce, sprinkle cheeses.

9.Melt the cheese by baking it in the oven.

What to Serve It With

This can be used to serve a variety of foods, such as:

• Creamy polenta
• Butter-glazed green beans
• Scalloped potatoes
• Homemade pasta

Make-Ahead and Storage

Make-Ahead: This should be consumed right away after cooking. But before serving, leave it covered and heated in the oven at low temperatures (>200°) for half an hour.

How to Store:For up to four days, keep it in the refrigerator wrapped in plastic. It keeps well for up to three months when wrapped in plastic. Before reheating, let them thaw in the fridge for a day.

How to Reheat: Cover the casserole dish with foil after adding the chicken parmigiana. Bake at 375° for 12 to 15 minutes, or until heated through.

CHEF NOTES + TIPS

• Regardless of How and who made it? It’s a tasty, less than an hour-long meal that makes a great evening dinner for family and friends.
• In case In case you were curious, the pronunciation of Parmigiana is par-mah-zhah-na.
• You can Although it won’t be traditional, use panko as the breadcrumbs.
• I used For the chicken, use sliced mozzarella, fontina, and parmesan cheeses.
• It’s important that every stage of the breading process be seasoned.
• You can Additionally, use avocado or a healthy oil; before cooking the chicken, find out what the smoking point is.
• Feel free to sprinkle fresh basil or chopped parsley over top as optional garnishes.
• You may Additionally, check out this recipe for Chicken Parmesan, which is identical.
• For a healthier choice, Bake the cutlets at 400° for 15 to 18 minutes, or until gently browned, rather than frying them in oil. Proceed to step seven.

Ingredients 

• fresh chiffonade basil for garnish
• 2 9-12 ounce boneless skinless chicken breasts cut in half widthwise
• sea salt and fresh cracked pepper to taste
• 1 cup all-purpose flour
• ½ cup grated parmesan cheese
• 3 large eggs
• 1 cup shredded fontina cheese
• 1 ½ cups unseasoned bread crumbs
• 8 ounces sliced mozzarella
• 1 cup pomodoro sauce

Instructions

1. Using a rubber mallet, pound the chicken slices between two pieces of plastic wrap until they are each between ¼” and 1/3″ thick. Place on a platter to rest.
2. Combine the flour, salt, and pepper in a medium bowl or baking pan and set aside.
3. Whisk together the eggs, salt, and pepper in a different medium-sized basin or baking pan until well blended, then set aside.
4. Mix the bread crumbs, salt, and pepper in a separate medium-sized basin or baking pan until well blended, then set aside.
5. One by one, add the pounded-out chicken cutlets and coat them in flour. Next, dredge them in the egg mixture. Finally, coat them in bread crumbs and press them down to ensure they are properly coated. Continue doing this until all of the chicken cutlets have been breaded.
6. Place one or two breaded chicken cutlets at a time in a large frying pan with ½ to 3/4 cup of olive oil over medium-low heat. Cook for 2 1/2 to 3 minutes on each side, or until golden brown. Move to a parchment paper-lined sheet tray.
7. Top each chicken cutlet with an even layer of Pomodoro sauce, followed by sliced mozzarella, fontina, and parmigiana cheese.
8. The cheese should be melted and faintly browned after 20 to 25 minutes of baking at 450°.
9. Take out of the oven and sprinkle some fresh chiffonade basil on top.
10. Serve with melted butter on top of handmade noodles or polenta.