Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Meat mallet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the chicken breasts between two pieces of parchment paper and use a meat mallet to pound them to an even thickness.
3. Season the chicken breasts with salt and pepper.
4. Set up a breading station with three shallow dishes. In the first dish, add the flour. In the second dish, beat the eggs. In the third dish, mix together the breadcrumbs and grated Parmesan cheese.
5. Dredge each chicken breast in the flour, shaking off any excess. Then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture.
6. Heat the olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side, until golden brown.
7. Transfer the chicken breasts to a baking sheet lined with parchment paper.
8. Spoon marinara sauce over each chicken breast, and then sprinkle shredded mozzarella cheese on top.
9. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and the chicken is cooked through.
10. Serve hot with additional marinara sauce and grated Parmesan cheese, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 583
Fat: 28g
Carbohydrates: 38g
Protein: 44g
Sodium: 1495mg
Sugar: 7g
Substitutions for ingredients:
- Instead of chicken breasts, you can use chicken thighs or even veal cutlets.
- Instead of seasoned breadcrumbs, you can use panko breadcrumbs and add your own seasonings.
- Instead of marinara sauce, you can use homemade or store-bought tomato sauce.
Variations:
- Add sliced mushrooms or bell peppers to the skillet when cooking the chicken.
- Use different types of cheese, such as provolone or fontina.
- Make a vegetarian version by using eggplant or portobello mushrooms instead of chicken.
Tips and tricks:
- Make sure to pound the chicken breasts to an even thickness so that they cook evenly.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- If you don't have a meat mallet, you can use a rolling pin or the bottom of a heavy skillet to pound the chicken.
- To make the dish spicier, add red pepper flakes to the breadcrumb mixture or use a spicy marinara sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken on a baking sheet and bake in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the chicken on a bed of cooked spaghetti or linguine, or alongside roasted vegetables.
Garnishes:
Garnish with fresh basil leaves or chopped parsley.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Roasted vegetables, such as broccoli, carrots, or zucchini
- Garlic bread
- Caesar salad
- Caprese salad
Troubleshooting advice:
- If the breading is not sticking to the chicken, make sure that the chicken is dry and not too wet from the egg wash.
- If the chicken is not browning in the skillet, make sure that the skillet is hot enough and that you are using enough oil.
Food safety advice:
- Always wash your hands and any utensils or surfaces that come into contact with raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to a safe internal temperature of 165°F.
Food history:
Chicken Parmesan is a popular Italian-American dish that originated in the Northeastern 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 additional marinara sauce and grated Parmesan cheese, if desired.
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