As soon as the garlic begins to sizzle and start to change colour (don’t let it brown), add the chopped tomatoes, bring to the boil, then lower the heat and simmer for 30 minutes, stirring every now and then, until reduced and thickened. This site uses Akismet to reduce spam. In this authentic Italian recipe, a fried breaded chicken breast is topped with marinara sauce and melted cheese. In order to do that, prepare 3 wide plates, or bowls. Spread 1 cup of the marinara sauce across the bottom of a baking dish or pan just large enough to hold the cutlets. Heat the oven to 220°C/200°C fan/gas 7. Sprinkle with fresh basil and serve with spaghetti. First, you will need to coat the chicken. Sprinkle with a few fresh basil leaves and serve. Place the pan in the oven and cook until the cheese is melted and starting to brown slightly, 15-20 minutes. Subscribe to delicious. It is generally thinner than the whole breast. Drain briefly on kitchen paper, then transfer to a large wire rack set in or over a large roasting tin. If you have some ghee in the kitchen, skip step 4 and use it instead of the clarified butter to fry the chicken (step 6). please click this link to activate your account. Be generous with seasoning! P ollo alla parmigiana in Italian, but affectionately referred by Aussies as Parma, Parmi or “a schnitty with tomato sauce and cheese”, you’ll love this homemade recipe with extra crispy schnitzel, best ever parmigiana sauce and juicy marinated chicken. I had a fever and the cure was more Chicken Parmigiana! today for just £13.50 – that's HALF PRICE! These easy chicken breasts coated in Parmesan and Mozzarella cheeses are the perfect easy dinner to serve on busy weeknights. Required fields are marked *. Really hit the spot. Coat 4 of the chicken escalopes in flour, shake off the excess, then dip in the beaten egg and finally the breadcrumbs, making sure they’re completely coated on both sides. I know on Labor Day weekend you are supposed to grill. Ripe and fruity (but not oaky) whites suit this. Chicken Parmigiana with breaded chicken cutlets, marinara sauce, parmigiano and melted mozzarella cheese is a classic Italian-American comfort food. Tag @philtorre on Instagram and hashtag it #theitalianchef. Chicken cutlets, lots of marinara sauce, gooey melted cheese–well worth using the oven. Set a large non-stick frying pan over a medium-high heat. Bring a large pan of well salted water to the boil. What makes this Authentic Italian Chicken Parmigiana delicious is using my family’s famous San Marzano Tomato Sauce . The coating is very crispy and easy to prepare! Working two at a time, place the breaded cutlets in the pan and cook turning once, until they are golden brown on both sides. For the marinara sauce, put the olive oil and crushed garlic in a medium pan over a medium heat. Make the tomato sauce up to 3 days ahead, cool, then cover and store in the fridge. « Homemade Buckwheat Crepes (gluten-free). Heat 2 tbsp of the clarified butter (see tip) and 2 tbsp of the olive oil. One at a time dredge the cutlets in the flour on both sides, shaking off the excess, dip them in the eggs then dredge in the breadcrumbs, making sure to coat well. It always does! First, you will need to coat the chicken. Learn how your comment data is processed. Now you can stay up to date with all the latest news, recipes and offers. magazine this month for a half price subscription, Subscribe to the digital edition of delicious. Note: This post contains affiliate links. One for Parmesan, the other – for whisked egg and third one for seasoning mixture. Once chicken is browned, you will layer it with Mozzarella cheese and marinara sauce. Drop the pasta into the boiling water and cook for 10 minutes or until al dente (according to the packet instructions). But, I had not had a good homemade Chicken Parm in a long time and by that point I had it on the brain and nothing was stopping me. Season to taste, then keep hot. , bake it in the same pan for about 30 minutes and then serve it with fresh basil. How to make chicken parmigiana. brown the cheese. Your email address will not be published. Go for a bright Sicilian fiano or a French viognier. Well, the weatherman was wrong once again, and Sunday was a perfect day for grilling. Your email address will not be published. Chicken Parmigiana with breaded chicken cutlets, marinara sauce, parmigiano and melted mozzarella cheese is a classic Italian-American comfort food. Lay the slices of mozzarella on top of the chicken escalopes. Crunchy escalopes, tomato sauce and melted cheese… what’s not to love? These easy chicken breasts coated in Parmesan and Mozzarella cheeses are the perfect easy dinner to serve on busy weeknights. Place the chicken cutlets between two pieces of wax paper and pound thin. In the second medium bowl, whisk the egg. If an account was found for this email address, we've emailed you instructions to reset your password. Put the flour in a shallow dish with a pinch of salt and some freshly ground black pepper, beat the eggs in a second shallow dish, then mix the breadcrumbs, cheese, chopped parsley and a good pinch of salt in a third shallow dish. We have sent you an activation link, * Percent Daily Values are based on a 2000 calorie diet. If you prefer, cook just 2 chicken breasts and serve 1 escalope per person. Pour off the clear butter into a ramekin and discard any milky solids left in the bottom of the pan (see tip). Then you will pan-fry the chicken. Chicken parmesan is an easy chicken dinner, perfect for busy weeknights. Drain the pasta well and pile onto 4 warmed plates. Designed by Elegant Themes | Powered by WordPress. Meanwhile, make the chicken escalopes. Set up a line of 3 bowls or wide plates. Your email address will not be published. Shake off any excess breading and repeat with the remaining chicken. Stir the shredded basil into the marinara sauce, spoon it over the pasta and top with the chicken escalopes. So, I thought what better way to use it than for Chicken Parmigiana. In the third bowl mix together bread crumbs, Italian seasoning, garlic powder, salt, and pepper. Recreate a classic Italian-American recipe with our chicken parmigiana. Gently heat the butter in a small pan until melted. Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat. Place 1/2 cup of grated Parmesan in a large plate or bowl. Good old fashioned comfort food on a rainy day. A chicken breast is the whole thing; a chicken cutlet is a slice of meat cut from a chicken breast. Spread the seasoned flour out in a tray or a plate, beat the eggs in a shallow bowl, and spread the bread crumbs out in a tray or plate. Subscribe to delicious. magazine. Transfer to serving plates, garnish with chopped fresh basil or parsley and serve. Hands-on time 35 min, simmering time 40 min, 4 x 175g free-range boneless, skinless chicken breasts, 2 tbsp finely chopped fresh flatleaf parsley, 2 x 125g packets buffalo mozzarella, drained and sliced, Good handful fresh basil leaves, shredded, plus extra to garnish. Coat and fry the chicken escalopes at the last minute and only bake them long enough to just melt the mozzarella. Put the pieces on a chopping board between 2 sheets of cling film and pound with a rolling pin until they’re all about 1cm thick. Delicious magazine is a part of Eye to Eye Media Ltd. When the pasta has been cooking for 5 minutes, slide the roasting tin and chicken into the hot oven and cook for 5 minutes until the mozzarella has just melted. Arrange the cutlets in the pan and then spread the remaining cup of marinara sauce on top. You must be logged in to rate a recipe, click here to login. Chicken Parmigiana (or Chicken Parmesan) – the great pub favourite has finally landed! KitchenAid Textured Aluminum Meat Tenderizer, 9.5-Inch, Black, Standard, Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 8.9 Inch X 13.2 Inch - 3 Qt, Fox Run Non-Stick Breading Set, Carbon Steel, 3-Piece, Zyliss Classic Cheese Grater, 6.5", White, Sarde a Beccafico (Sicilian Stuffed Sardines). Delicious! Use extra-virgin olive oil for the sauce and simmer it gently, stirring regularly so the sauce doesn’t catch on the base of the pan. Scale 1x 2x 3x Ingredients Clarifying the butter, then mixing it with a little olive oil will make it easier to fry the chicken escalopes without burning the butter. In order to do that, prepare 3 wide plates, or bowls. Enter the email address associated with your account, and we'll send you a link to reset your password. Foodie Pro & The Genesis Framework. But the forecast had been calling for rain on Sunday and I had just recently made a batch of Marinara Sauce. Add the basil to the sauce just before serving to preserve its fresh flavour. Take care not to overcook the chicken or I made it for lunch and there were no regrets. Sprinkle the Parmigiano-Reggiano over the cutlets, then top each one with slices of mozzarella. Repeat with the remaining butter, oil and 4 escalopes. Slice the chicken breasts in half horizontally. When hot, add the escalopes and cook for 2½ minutes on each side until golden.