Chicken Parmesan Recipe

We really like baking the chicken on top of sauce. Some, however, think this makes the breading mushy. Our way around this is to bake the breaded chicken on a bed of sauce, but then to only add about a tablespoon to the top of the chicken. This way, the breading remains crisp, but you still get the extra flavors of the chicken baking on top of the sauce.

You Will Need

For chicken

• 4 chicken breasts (about 1 1/2 pounds)
• 1 cup (140 grams) all purpose flour
• 1 cup (210 grams) dried breadcrumbs
• 1/2 cup (16 grams) finely grated parmesan cheese
• 2 eggs
• 2 tablespoons milk
• Salt and freshly ground black pepper

For Assembly

• 4 cups (709 to 946 grams) marinara sauce, warmed (some sauce will be leftover for serving)
• 1/2 cup (16 grams) finely grated parmesan cheese
• 1/2 bunch fresh basil leaves
• 4 thin slices provolone cheese
• 1/3 cup (79 ml) canola or vegetable oil

Directions

1. Heat oven to 350 degrees F (177C).

Prepare Chicken Breasts

1. Place a chicken breast onto cutting board then lay a sheet of wax paper, parchment paper or plastic wrap over it.
2. Pound the chicken breast with a flat meat mallet (you can also use a rolling pin or heavy bottomed pan), until it is about 1/2-inch thick. Repeat with three remaining chicken breasts. Lightly season both sides of each chicken breast with salt and pepper.

Prepare Breading Station

1. You will need three shallow dishes -- we like to use round cake pans or pie dishes. Add flour and a generous pinch of salt to the first and mix well with a fork. Crack both eggs into the second dish then add milk. Use a fork to beat until frothy. Then, add breadcrumbs, 1/2 cup of parmesan cheese and another generous pinch of salt and pepper to the third dish and use a fork to mix well.
2. Have a clean plate or small baking sheet ready -- this is where the breaded chicken can be placed before frying.
3. Now bread chicken breasts: dredge chicken in seasoned flour, and then dip them in the egg wash to coat completely, allowing excess to drip of the chicken and back into the dish. Finally, dredge chicken in the breadcrumbs. Place breaded chicken onto clean plate or baking sheet.

Cook Chicken

1. Prepare a small baking sheet or large plate covered with a few paper towels. This will be where you place the browned chicken so excess oil is absorbed.
2. To brown the chicken you will need a skillet large enough so that all four chicken breasts can nestle into the pan comfortably. If you do not have a pan large enough, use a medium pan and cook the chicken, two breasts at a time. Add enough oil to the pan so that when the chicken is added, it sizzles around the chicken.
3. Heat the oil over medium heat in skillet. Once the oil is hot (the oil will look shimmery) add the chicken and fry 3 to 4 minutes on each side or until golden brown and crisp.
4. Once done, place chicken onto a bed of paper towels to absorb excess oil.

Assemble and Bake

1. Ladle enough marinara sauce to coat the bottom of a 9x13 inch baking dish. Then, arrange chicken on top of sauce.
2. Add a generous tablespoon of sauce on top of each chicken breast then top the sauce with a few basil leaves. Finally, divide a 1/2 cup of finely grated parmesan cheese between the chicken breasts and finish with a slice of provolone cheese on each.
3. Bake chicken, uncovered, for 15 to 20 minutes until the cheese begins to brown and an instant read thermometer reads 165 degrees F (74 degrees C).

Serve with pasta, additional sauce, vegetables or a sandwich roll.
Source: http://www.inspiredtaste.net/22178/chicken-parmesan-recipe/

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About Gabriella William