Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Marzolino di Lucardo cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 cups marinara sauce
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Large skillet
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Place the flour in a shallow dish and season with salt and pepper.
4. Beat the eggs in a separate shallow dish.
5. In another shallow dish, combine the panko breadcrumbs, Marzolino di Lucardo cheese, Parmesan cheese, basil, and parsley.
6. Dip each chicken breast in the flour, shaking off any excess.
7. Dip the chicken in the beaten eggs, then coat in the breadcrumb mixture.
8. Heat the olive oil in a large skillet over medium-high heat.
9. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
10. Transfer the chicken to an oven-safe baking dish.
11. Pour the marinara sauce over the chicken.
12. Bake for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbly.
13. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 23g
Saturated Fat: 7g
Cholesterol: 195mg
Sodium: 1200mg
Carbohydrates: 37g
Fiber: 3g
Sugar: 6g
Protein: 47g
Substitutions for ingredients:
- Marzolino di Lucardo cheese can be substituted with any other mild, semi-soft cheese such as mozzarella or fontina.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Fresh basil and parsley can be substituted with dried herbs.
Variations:
- Add sliced mushrooms to the marinara sauce for a heartier dish.
- Use thinly sliced eggplant instead of chicken for a vegetarian version.
- Top with additional grated cheese before baking for a cheesier dish.
Tips and tricks:
- Pound the chicken breasts to an even thickness before breading to ensure even cooking.
- Use a meat thermometer to check that the chicken is cooked through, with an internal temperature of 165°F.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
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 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a bed of cooked pasta or with a side of roasted vegetables.
Garnishes:
Garnish with additional chopped fresh herbs or grated cheese.
Pairings:
Pair with a crisp green salad and a glass of Chianti.
Suggested side dishes:
Roasted vegetables, garlic bread, or a simple green salad.
Troubleshooting advice:
If the breading is not sticking to the chicken, try patting the chicken dry with paper towels before breading.
Food safety advice:
Ensure that the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Chicken Parmigiana is a classic Italian-American dish that originated in the United States in the early 20th century.
Flavor profiles:
This dish is savory and cheesy, with a crispy breadcrumb coating and a tangy tomato sauce.
Serving suggestions:
Serve hot with a side of pasta or vegetables for a hearty and satisfying meal.
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Region: Italian