CHICKEN PARMIGIANA

Ingredients

  • 2 boneless chicken breasts
  • kosher salt/pepper
  • 1 C AP flour
  • 2 C seasoned breadcrumbs
  • 1/2 Parmesan cheese
  • 1/2 C rice flour
  • 2 eggs
  • 1 TBLS milk
  • canola oil for frying
  • tomato sauce or marinara sauce
  • mozzarella cheese slices
  • fresh basil, chiffonade
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

One of my favorite dishes to order at any Italian restaurant…Chicken Parmigiana. You may think this is a difficult and time-consuming recipe to prepare. It is not…in just a little over 30 minutes, you will have a juicy and crunchy chicken parmigiana recipe that you will want to prepare again and 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!!!

More to explorer

SPINACH RICOTTA PASTA

Light, airy, fresh…all perfect words to describe this absolutely amazing pasta dish. Makes for a great side dish, as a meal with

CILANTRO LIME GRILLED CHICKEN

Summertime is upon us and I may toss around the notion of making a few “healthier” and “lighter” recipes. One of my

Comments are closed for this article!