4 Ways to Make Chicken Parmesan

on
I love chicken parmesan so much that I have collected several recipes and cannot pick a favorite. Here are the four chicken parmesan recipes that I return to again and again.
Chicken Parmesan

Simple Chicken Parmesan
  • 4 chicken breasts
  • 1 egg, beaten
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried basil
  • 2 tablespoons olive oil
  • tomato sauce (optional)
  • mozzarella (optional)
Combine the breadcrumbs, cheese, and basil together in a shallow dish. Put the beaten egg in another dish. Dip each chicken breast in the beaten egg first, then dip in the breadcrumb mixture to coat. Heat the oil in a skillet on medium-high heat and put the chicken breasts in. Cook for 3-5 minutes on each side. You can eat the chicken as it is. Or you can spoon some tomato sauce on each chicken breast, top with mozzarella, and stick them under the broiler to melt the cheese, which shouldn't take more than a few minutes.
Oven-Baked Chicken Parmesan (Extra Crispy)
  • 4 chicken breasts
  • 1 egg, beaten
  • 1/2 cup flour
  • salt
  • black pepper
  • 1 cup breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 tablespoon paprika
  • cooking spray
  • tomato sauce
  • Parmesan, grated or shredded
  • mozzarella, shredded or sliced
Preheat the oven to 375 degrees Fahrenheit. Set up three separate dishes: one for flour, another for the beaten egg, and the last for the seasoned breadcrumbs. Season the flour with salt and pepper. Combine the breadcrumbs, garlic powder, oregano, and paprika together in another dish. Dip each chicken breast first in the flour, then in the egg, and then in the breadcrumbs. Coat the bottom of a baking dish with cooking spray. Place the chicken breasts in the dish, and spray the top of the chicken with cooking spray. Bake the chicken for 15 minutes. Cover with tomato sauce, sprinkle with Parmesan, and top with mozzarella. Place back in the oven and bake for another 10 minutes.
Skillet Chicken Parmesan (Extra Cheesy)
  • 4 chicken breasts
  • 1/3 cup Italian-seasoned breadcrumbs
  • 1/3 cup grated Parmesan
  • 1 egg, beaten
  • 1/4 cup olive oil
  • tomato sauce
  • shredded mozzarella
Mix the breadcrumbs and Parmesan together in a shallow dish. Place the beaten egg in another dish. Dip each chicken breast in the egg, then coat in the breadcrumb mixture. Heat olive oil in a big skillet over medium-high heat and add the breaded chicken breasts. Cook for 5 minutes, flip, then cook the other side for 5 minutes. Pour tomato sauce over and around the chicken. Sprinkle mozzarella over the top. Cover and cook for another 5 minutes, or until the mozzarella cheese melts.
Chicken Tenders Parmesan
  • 5-6 chicken tenders
  • salt
  • pepper
  • 1/2 cup flour
  • 1 egg, beaten
  • 1 cup Italian-seasoned breadcrumbs
  • 1/2 cup Parmesan cheese
  • 1 teaspoon thyme
  • 2 cloves garlic, minced
  • a pinch crushed red pepper
  • tomato sauce (optional)
  • provolone (optional)
Preheat oven to 350 degrees Fahrenheit. Salt and pepper the chicken tenders. Place the flour in a shallow dish, the beaten egg in another, and mix the Italian breadcrumbs, Parmesan cheese, thyme, garlic, and crushed red pepper in another dish. Dip the chicken first in the flour, then the egg, and then the breadcrumb mixture. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook 3-4 minutes each side. Put the browned chicken tenders on a cookie sheet or baking dish, and place in the preheated oven for 5 minutes. If desired, top with tomato sauce and provolone before baking.




Comments

Post a Comment