Chicken Parmesan

 

 

Discover a delightful twist on Chicken Parmesan! My baked version features a crispy cheese and breadcrumb coating encasing juicy chicken cutlets. Enjoy the perfect balance of crunch and flavor without sogginess! Say goodbye to mediocre restaurant versions that disappoint with greasy, bland sauce. You deserve better! This recipe is Momma Videccia approved for sure.

Ingredients

Chicken Cutlet

1 boneless skinless chicken breasts per person

1 cup panko

2 sprigs fresh rosemary stem removed and minced

3 sprigs fresh thyme stems removed and minced)

1 cup Parmigiano-Reggiano

¼ cup all-purpose flour

1 large egg

2 tablespoons extra virgin olive oil

Chicken Parmesan

4 cups basic tomato sauce

1 cup Mozzarella cheese (grated)

spaghetti

flat leaf parsley (minced for garnish)

Directions:

Put the oven rack in the middle position and preheat to 350 degrees F. Place a cooling rack on top of a baking sheet.

In a large bowl, combine the panko, rosemary, thyme and Parmigiano Reggiano.

In a separate bowl, beat the egg until the yolk and white are well incorporated.

Generously salt and pepper the chicken on both sides, then dust with flour to coat evenly.

Dip the coated chicken in the egg, making sure to cover the whole surface of the chicken with egg, then transfer the chicken to the bowl with the breadcrumb mixture.

Coat both sides with a thick layer of panko, pressing down on the chicken a bit to ensure an even coat.

Place the chicken on the wire rack, then drizzle 2 tablespoons of olive oil evenly over the chicken.

Put the baking sheet in the oven. Bake chicken for 20-25 minutes or until an instant-read thermometer reads 160 degrees F.

While the chicken is baking in the oven, make, or reheat the basic tomato sauce.

Bring a large pot of well-salted water to boil.

After removing the chicken from the oven, increase the temperature to 500 degrees F (260 C).

Pour the sauce into a casserole dish, then top with the baked chicken.

Sprinkle with the Mozzarella, and additional Parmesan /Romano if you'd like.

Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden-brown crust on top.

Boil the pasta according to the package directions, drain, then toss with olive oil.

Serve the Chicken Parmesan over a bed of spaghetti with a sprinkle of parsley to garnish.

Elizabeth Kilbride is a writer and editor with forty years of experience, including twelve years in online content. She is the author of five books and holds an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, and a master’s in criminology with a focus on cybercrime and identity theft. Currently pursuing a Ph.D. in Criminology, Elizabeth’s portfolio covers politics, current affairs, elections, history, and true crime. She is also a gourmet cook, life coach, and artist skilled in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative, she has been involved in over 300 campaigns and has transformed many life events into books and scripts. Additionally, Elizabeth manages seven blogs on topics ranging from art and life coaching to food, writing, gardening, and opinion or history pieces.

Italian Cuisine, Mediterranean, Kilbride, Potpourri of Frugality, Homemade, Do it yourself