Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
Special equipment needed:
- Meat mallet
- 3 shallow dishes for dredging
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are an even thickness.
3. In a shallow dish, mix together the flour, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the Italian breadcrumbs and grated Parmesan cheese.
6. Dredge each chicken breast in the flour mixture, shaking off any excess.
7. Dip each chicken breast in the beaten eggs, then coat in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to make sure they stick.
8. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown.
9. Transfer the chicken breasts to a baking dish and top each breast with marinara sauce and shredded mozzarella cheese.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh basil leaves and serve.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 560
Fat: 26g
Carbohydrates: 38g
Protein: 43g
Sodium: 1860mg
Sugar: 7g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian breadcrumbs for a gluten-free version.
- Panko breadcrumbs can be used instead of Italian breadcrumbs for a crunchier texture.
Variations:
- Substitute the chicken breasts with eggplant slices for a vegetarian version.
- Add sliced mushrooms to the marinara sauce for a heartier sauce.
- Use different types of cheese, such as provolone or fontina, instead of mozzarella.
Tips and tricks:
- Make sure to pound the chicken breasts to an even thickness so they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Let the chicken rest for a few minutes before slicing to keep the juices in.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken parmigiana on a bed of spaghetti or with a side salad.
Garnishes:
Garnish with fresh basil leaves.
Pairings:
Serve with a glass of red wine, such as Chianti.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the breadcrumbs are not sticking to the chicken, try pressing them onto the chicken with your hands to make sure they adhere.
- If the chicken is not browning evenly in the skillet, adjust the heat as needed.
Food safety advice:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Chicken parmigiana is a popular Italian-American dish that originated in the United States in the early 20th century.
Flavor profiles:
Savory, cheesy, and tomatoey.
Serving suggestions:
Serve hot with a side of spaghetti or a salad.
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Region: Italian