Chicken Parmigiana is by far one of my favorite dishes to order at an Italian restaurant. You may think this is a difficult and time-consuming recipe to prepare, it is not. In just a little over thirty minutes, you will have a juicy, and crunchy chicken parmigiana recipe that you will want to prepare over and over, again. Feel free to substitute veal, or even shrimp. You will love this recipe I created!
Pound the chicken breasts evenly to about 1/2″ thickness. Season with salt and pepper. In a freezer bag, add the AP flour , salt and pepper. In a bowl, beat the eggs with the milk. In a separate bowl, combine the breadcrumbs, Parmesan cheese, and rice flour.
Heat to medium, the oil in a cast iron or non-stick pan…just enough to cover half of the chicken. Place the chicken in the bag with the flour and shake to coat each breast. Take the chicken out of the flour…shaking off any excess. Dip in egg mixture then in the breadcrumb mixture…coat well. You can double-dip if you so desire. Repeat until all of the chicken is fully coated and ready to fry.
Add the chicken to the hot oil. Turn when it becomes golden brown and do the same to the other side. When chicken is brown, remove from oil and place on paper towel to soak up any excess oil.
Prepare a baking dish by spraying with non-stick spray and applying a thin layer of your favorite sauce…I make my own…but I’m keeping that recipe under wraps!
Place chicken in baking dish and cover each piece generously with the mozzarella cheese slices. Top the cheese with sauce.
Cover and bake on 350 for about 10 to 12 minutes. Uncover…and allow the cheese to turn a golden brown…you can even set to broil…just keep a close eye!
Top with a few chiffonades of basil and serve with your favorite pasta. ENJOY!!!
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