Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Prima Donna cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cups marinara sauce
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Baking sheet
- Non-stick cooking spray
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. Season the chicken breasts with salt and pepper.
4. Place the flour in a shallow dish and season with salt and pepper.
5. Beat the eggs in another shallow dish.
6. In a third shallow dish, mix together the breadcrumbs, Prima Donna cheese, and Parmesan cheese.
7. Coat each chicken breast in the flour, shaking off any excess.
8. Dip the chicken breasts in the beaten eggs, then coat them in the breadcrumb mixture.
9. Heat the olive oil in a large skillet over medium-high heat.
10. Add the chicken breasts to the skillet and cook for 2-3 minutes on each side, until golden brown.
11. Transfer the chicken breasts to a baking sheet sprayed with non-stick cooking spray.
12. Spoon the marinara sauce over the chicken breasts.
13. Bake the chicken breasts in the preheated oven for 20-25 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
14. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 27g
Saturated Fat: 9g
Cholesterol: 180mg
Sodium: 1200mg
Carbohydrates: 31g
Fiber: 3g
Sugar: 7g
Protein: 44g
Substitutions for ingredients:
- Instead of Prima Donna cheese, you can use any hard, nutty cheese like Parmigiano-Reggiano or Pecorino Romano.
- Instead of marinara sauce, you can use any tomato-based pasta sauce.
Variations:
- For a gluten-free version, use gluten-free breadcrumbs and flour.
- For a low-carb version, skip the flour and breadcrumbs and use almond flour and crushed pork rinds instead.
- For a spicy version, add some red pepper flakes to the breadcrumb mixture.
Tips and tricks:
- Pound the chicken breasts to an even thickness so they cook evenly.
- Use a non-stick skillet to prevent the chicken from sticking.
- Don't overcrowd the skillet when cooking the chicken.
- Use a meat thermometer to ensure the chicken is cooked through.
Storage instructions:
Store any leftover chicken parmesan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken parmesan in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the chicken parmesan on a bed of spaghetti or with a side of garlic bread.
Garnishes:
Garnish the chicken parmesan with chopped fresh parsley or basil.
Pairings:
Serve the chicken parmesan with a side salad or roasted vegetables.
Suggested side dishes:
Spaghetti, garlic bread, roasted vegetables, side salad.
Troubleshooting advice:
- If the chicken is not cooked through after baking, put it back in the oven for a few more minutes.
- If the breadcrumb mixture is not sticking to the chicken, try pressing it on firmly with your hands.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chicken parmesan is an Italian-American dish that originated in the United States in the early 20th century.
Flavor profiles:
Savory, cheesy, tangy, and slightly spicy.
Serving suggestions:
Serve the chicken parmesan with a glass of red wine.
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Region: Italian