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In another shallow dish combine the egg with a tablespoon of water and whisk them together.
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Take the chicken cutlets and season them on both sides with salt and pepper. In the second dish use a fork to beat the egg with a tablespoon of water. In one of the dishes add the panko, parmesan cheese, dried basil, oregano, garlic powder, salt and pepper. I like to use pie plates if you have them. You’re only going to be using it to melt the cheese on top.
#Chicken parmesan recipe full
Top the chicken with a few spoons full of pasta sauce, grated parmesan cheese, and fresh chopped basil. Mix until combined.Īdd the pasta to a plate topped with the fried chicken. Once the pasta is done cooking, kill the heat and add in freshly chopped basil, freshly shaved parmesan, and 2 tablespoons of unsalted butter. Once the pasta is a minute shy of doneness and the sauce is bubbling, add in the pasta along with ¼ cup of pasta water. Place a few generous ladles full of pasta sauce in the saucepan over medium heat. Start by boiling the pasta next to a large saute pan. Place in the broiler for just a few minutes until the cheese is melted and slightly golden brown. Place the chicken onto a wire rack in a rimmed baking sheet and top with fresh basil, slices of fresh mozzarella, and freshly grated parmesan cheese. Heat a quart of peanut oil to 350☏, drop in the chicken and fry for roughly 5 minutes or deeply golden brown. Set the breadcrumbs coated chicken aside until ready to fry. For extra crispy, dip the chicken back into the egg and then back into the breadcrumbs. Using the “dry hand, wet hand” method, dip the chicken breasts into the flour then egg before covering every inch with panko breadcrumbs.
#Chicken parmesan recipe crack
Salt and pepper before setting aside on a baking sheet while preparing the breading station.įor breading, crack 4 eggs along with a sprinkle of all-purpose flour in one bowl (beat together), all-purpose flour with freshly ground black pepper and a sprinkle of garlic powder, dried oregano, and dried basil whisked together in another bowl (½ tsp each per cup of flour), and spread panko bread crumbs on a rimmed baking sheet with a sprinkle of pre-grated parmesan cheese. Lay another plastic wrap over the chicken and pound the breasts out. On a plastic wrap surface, butterfly 4 large chicken breasts. Fish out any basil stems and set aside keeping warm until ready to serve. Taste for seasoning adding in kosher salt and freshly ground black pepper as needed. Stir to combine and let simmer for 45 minutes. Bring up to a simmer then lowering the heat to maintain a bare bubble.Īdd in a shake of dried oregano, couple of stems of fresh basil, and 1 cup of tap water. Saute for 1 minute.Īdd in a 28oz can of whole San Marzano tomatoes stir in and crush the tomatoes up and place over medium heat. In a saute pan, saute ¼ chopped onion for 3 minutes before adding a couple of cloves of garlic and saute for 30 seconds before adding 2-3 tablespoons of tomato paste and a shake of red chili flakes.