How do you make Chicken Parmagiana?!


Question: get a piece of chicken from the grocery store, get cheese and sauce

put the chicken down. Bread it with bread crumbs. Put as much sauce as you want on it. Sprinkle some cheese put it in toaster for a while or oven or broil it!


Answers: get a piece of chicken from the grocery store, get cheese and sauce

put the chicken down. Bread it with bread crumbs. Put as much sauce as you want on it. Sprinkle some cheese put it in toaster for a while or oven or broil it!

Try
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CHICKEN PARMESAN


Prep: 15 min; Cook: 20 min - Easy
Serves 4 - 6


2 large whole boneless skinless chicken breasts (about 1 - 1 1/2 pounds total)
2 cups dry bread crumbs (can be seasoned with grated Parmesan cheese, if desired) - you can also use plain flour
2 tablespoons extra-virgin olive oil, or cooking oil of your choice
2 tablespoons unsalted butter
2 cups Italian tomato sauce like plain tomato sauce, or tomato sauce with oregano (or use your favorite prepared sauce)
1/2 pound fresh mozzarella cheese, thinly sliced or grated
Salt and freshly ground black pepper to taste
Skillet, oven-proof dish; oven with broiler.

TRIM and carefully slice the chicken breasts in half.

OPTIONAL, for thinner cutlets: with the flat side of a cleaver or a heavy skillet (you can also use a roller or even a wine bottle), pound or roll the chicken breasts between two sheets of plastic wrap to the desired thickness (usually about 1/4").

SPREAD the bread crumbs on a flat plate.

PREHEAT oven to 400 degrees F.

SET the tomato sauce on low heat to warm (it will spread more easily).

THOROUGLY coat cutlets with bread crumbs (press down firmly while coating with bread crumbs).

ON medium-high heat, melt the butter with the olive oil. Sautee the breaded cutlets until they are deep golden brown on both sides. Remove to paper towel spread over old newspaper to drain.

PLACE 1/2 cup of the warm tomato sauce in the bottom of a baking dish large enough to hold the cutlets in one layer. Add the cooked cutlets to the baking dish; cover with the rest of the tomato sauce of the warm tomato sauce and the sliced/grated mozzarella.

COOK the chicken parmesan in the oven for ten minutes. If the cheese has not melted/browned you can slip it under the broiler for a minute or so - keep an eye on it so the cheese does not burn.

VARIATION: For a thicker 'crust' bread the cutlets by dipping them first in flour, then in a beaten, raw egg before the breadcrumbs and sauteeing, which gives a thicker crust. You will want to move each one to the hot skillet when breaded so they don't get soggy.

SERVE with grated Parmesan cheese. Goes great with a side of pasta and a green salad and or French/Italian bread, or garlic bread.

make a tom sauce, have provolone cheese thin slice or shredded. double bread your chic using a itailian bread crumb and egg wash.
fry the chic. top with sauce and cheese

flatten the chicken dip in egg then flour then bread crumbs, top with sauce and mozzarella cheese then bake in oven forty minutes at 325-350

all of these are to complicated. All you do is get some chicken cutlets (however many you want) bread them by putting it in egg than bread crumbs. Then fry it in olive oil till it is cooked (when the bread crumbs get dark) then take tomato paste or sauce and put it over the chicken cutlets with whatever cheese you want on top usually mozzerella or parmagian. Then put it in the oven till the cheese melts and your done

1 cup flour
2 eggs, lightly beaten
1/2 cup breadcrumbs
1 cup grated Parmigiano-Reggiano, divided
1/4 cup chopped parsley (about a handful)
2 tablespoons chopped oregano (about half a palmful)
Salt and freshly ground black pepper
8 chicken breast cutlets, about 1 1/2 to 2 pounds
5 tablespoons extra-virgin olive oil (EVOO), divided, plus additional
3 to 4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 small, yellow-skinned onion, finely chopped
1 28-ounce can fire-roasted diced tomatoes, such as Muir Glen brand
1 cup chopped fresh basil (about 2 handfuls), plus additional for garnish
1 cup shredded mozzarella

Preheat broiler.
Set up three dishes on your countertop: Fill one with the flour, one with the eggs, and the other with a mixture of the breadcrumbs, half the grated cheese, herbs, salt and pepper.
Place a large skillet over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons. While the pan is heating up, season the chicken cutlets with salt and freshly ground black pepper, and coat each one in the flour, then in the egg, and lastly in the cheesy breadcrumbs.
Once the oil is hot, cook the chicken cutlets until golden brown and cooked through, 3-5 minutes per side depending on how thick they are. Cook them in two batches, transferring the cooked cutlets to a paper towel-lined plate while the others, adding more oil to the pan between batches if need be.
While the chicken is cooking, place a medium-size pot on the stove over medium heat. Add 2 tablespoons EVOO, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onion. Cook 5-6 minutes, stirring often, until the veggies have softened. Add the tomatoes and heat them through, about 2 minutes. Remove the pot from the heat and stir in the basil, then season the sauce with salt and freshly ground black pepper.
Layer the chicken with the sauce in a casserole dish. Top the casserole with the remaining grated Parmigiano and mozzarella. Brown the chicken parm casserole under the broiler until the cheese has melted and is lightly golden brown, about 3 minutes. Garnish with some chopped basil before serving.

http://www.nigella.com/recipes/recipe.as...
Better try it.

Take boneless chicken breasts, dip in egg then roll in a mixture of flour, bread crumbs and whatever spices you like. (You can also make it with just bread crumbs.) Put it in a preheated 375 degree oven for 25 minutes. In the last 10 minutes of cooking, pour sauce over each piece of chicken and top with one slice of mozzarella. Serve over pasta. Yum!!!





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