CHICKEN PARMESAN
Chef Tacinelli's version of this iconic dish is unforgettable. The extra-thin cutlet, coated with seasoned breadcrumbs and grated cheese, turns golden-crisp but stays juicy, thanks to a quick fry. A simple marinara gently infused with basil adds tangy brightness for a balanced, delectable dish our founder calls the best chicken Parm he's ever had.
Provided by Don Angie
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Marinara Sauce: Trim root ends of the garlic cloves, then smash with the flat side of a knife. Peel off skins and set aside. In a 4-quart Dutch oven over high heat, add oil, followed by garlic. When the garlic begins to sizzle, add a pinch of salt. Stir and toast the garlic until deep golden brown, 3-4 minutes. Add red pepper flakes (optional, for heat), reduce temperature to low, and add tomatoes. Increase heat to medium, add two pinches of salt and two pinches of sugar, and bring sauce to a simmer, 10-12 minutes. When simmering, taste and adjust for seasoning. Turn off heat.In a large bowl, add two large sprigs of basil, then pour the sauce over the basil. Set aside to steep while making the chicken. (Makes 2 quarts. Once cool, remove and discard basil; store in an airtight container in the refrigerator up to 4-5 days or in the freezer up to 3 months).
- Chicken: Place chicken breast on a flat surface lined with parchment paper. Carefully slice in half horizontally, into 2 equal pieces. Repeat with remaining chicken breasts to make a total of 8 cutlets.Place 1 chicken cutlet into a 1-gallon zip-top plastic bag. Use a small heavy-bottomed pan or meat mallet to pound the cutlet until it's ¼-inch thick. Remove cutlet, set aside, and repeat with remaining cutlets.
- Breading: In a large bowl, add seasoned breadcrumbs, both cheeses, granulated garlic, dried oregano, potato starch, 1 teaspoon salt, and 13 grinds of pepper. Toss to combine, then set aside. In another large bowl, add flour. Season with 1 teaspoon salt and 6 grinds of pepper; mix to combine. In a third bowl, add 4 eggs and beat with a fork or whisk until combined. Season with 1 teaspoon salt and 6 grinds of pepper.
- One by one, dredge chicken cutlets in flour, shaking off excess flour. (Don't worry if the pounding has left some holes in the chicken-they'll soon be covered by breading and cheese!) Dip dredged chicken in the beaten egg, then into the breading mixture, carefully pressing the breading into the chicken so it adheres. Set breaded chicken on a rack fitted over a baking sheet until ready to fry. (Note: Chicken can be prepared to this point several hours in advance. Store the breaded cutlets in the refrigerator in an even layer, covered with plastic wrap or foil.)
- Fry chicken: In a cast-iron skillet over medium-high heat, add vegetable and olive oils. (There should be about ¼-inch of oil in the pan, so adjust amounts as needed.) Test the oil's temperature by adding a few drops of water: if the water sizzles right away, the oil is ready for frying. Gently lay the chicken into the oil away from you to avoid any splatters; the oil should reach a little more than halfway up the chicken. Let fry undisturbed for about 2 minutes. Use a spatula to check the underside of the cutlet for golden brown color. When it's ready to turn over, gently and carefully flip chicken away from you and cook the other side, about 2 more minutes. (Use a second spatula or spoon if necessary, but try to avoid using tongs, as they might tear the delicate crust.) Chicken is cooked all the way through when it's firm to the touch and both sides are golden brown. Drain fried cutlet on a baking sheet lined with paper towels, and sprinkle with salt while still hot. Repeat with remaining chicken cutlets, adding more oil as needed and keeping the temperature steady.
- Assembly: Preheat broiler. In a large bowl, combine the three cheeses. Place chicken cutlets on a baking sheet in an even layer. (Depending on oven size, you can do this in batches, or use several baking sheets.) Remove basil and garlic cloves from Marinara Sauce and discard. Spread each cutlet with ¼ cup of sauce, leaving the edges uncovered, then top with a generous ¼ cup of cheese mixture. Place in the oven on a rack about 6 inches from the heat source. Don't step away-you don't want the cheese to burn! Broil 1 minute, checking after 30 seconds, and remove when cheese is fully melted and bubbly. Garnish with freshly torn basil leaves and serve immediately.
TRIPLE-CHEESE EGGPLANT (AUBERGINE) PARMIGIANA
You won't miss the breadcrumb coating in this cheesy, saucy eggplant parmigiana! Perfect accompaniments to this lasagna-like dish would be a crisp green salad and some crusty bread to mop up the extra sauce. (I like to use my own Angie's Bella Marinara sauce in this delicious vegetarian dish, but you can use whatever pasta sauce you prefer.)
Provided by EdsGirlAngie
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- If you're a fan of salting eggplant to remove possible bitterness, proceed.
- I try to purchase the youngest, freshest eggplant I can and skip that step, finding that it actually seems to contribute to the eggplant's ability to soak up oil.
- Preheat oven to 350 degrees F.
- Mix the ricotta, mozzarella cheese and 1/4 cup of the Parmesan cheese.
- Mix in egg and basil.
- In a large skillet, quickly saute eggplant in 4 tablespoons.
- of olive oil, browning each side.
- Repeat with remaining eggplant slices; add more olive oil if necessary.
- In a 9x13 inch baking dish, spread 1 1/2 cups of marinara sauce.
- Arrange a single layer of eggplant slices on top of the sauce.
- Top eggplant with half of the cheese mixture.
- Repeat layering until all of the eggplant slices and cheese mixture are used.
- Pour the rest of the marinara sauce on top of the layered dish, and sprinkle with remaining Parmesan cheese (and some extra mozzarella, if you like).
- Bake until sauce is bubbly, about 30 to 45 minutes.
Nutrition Facts : Calories 357.2, Fat 26.9, SaturatedFat 8.7, Cholesterol 63.8, Sodium 715.1, Carbohydrate 16.2, Fiber 2.8, Sugar 10.3, Protein 13.8
More about "angies bella marinara recipes"
ANGIES TASTY TUESDAY MARINARA SAUCE - YOUTUBE
Web 2021-04-20 Angies Tasty Tuesday Episode 20 - This Marinara Sauce recipe will have your family asking for seconds. It is a great sauce for any pasta and can be made eith...
From youtube.com
Author Angela JamesViews 137
From youtube.com
Author Angela JamesViews 137
33 FOOD IDEAS | FOOD, COOKING RECIPES, RECIPES
Web Mar 27, 2021 - Explore ella davis's board "food" on Pinterest. See more ideas about food, cooking recipes, recipes.
From pinterest.com
From pinterest.com
CHEESY MARINARA CHICKEN AND BROCCOLI CASSEROLE - ANGIELA EATS
Web 2022-03-31 Prep chicken breasts by cutting into cube bite sized pieces and transfer into mixing bowl. To chicken mixing bowl, add broccoli, garlic cloves, cream cheese, …
From angielaeats.com
From angielaeats.com
AUTHENTIC PURE, SIMPLE AND FRESH ITALIAN MARINARA SAUCE
Web In a tall pot on low-medium heat, melt one stick of butter. Add the pureed tomatoes. Add the peeled, cut-in-half onion. Add salt and sugar. Simmer on the stove with a pizza pan …
From italianbellavita.com
From italianbellavita.com
BETTER-THAN-STOREBOUGHT MOZZARELLA STICKS RECIPE - FOOD.COM
Web Jun 15, 2017 - You'll never buy frozen mozzarella sticks again! These are easy and absolute delicious with none of the unhealthy additives of the commercial kind. I
From pinterest.ca
From pinterest.ca
BETTER-THAN-STOREBOUGHT MOZZARELLA STICKS RECIPE - FOOD.COM
Web Jan 4, 2016 - Youll never buy frozen mozzarella sticks again! These are easy and absolute delicious with none of the unhealthy additives of the commercial kind. I serve these with …
From pinterest.com
From pinterest.com
15 TORTELLINI MARINARA RECIPE - SELECTED RECIPES
Web The chef claims you can cook the pasta directly in a pan full of tomato sauce. Simply thin some tomato sauce with water, bring it to a boil, dump the dry spaghetti into it, and cook …
From selectedrecipe.com
From selectedrecipe.com
RECIPE BOX: TUTTA BELLA’S BIETOLA MARINATA - EASY RECIPES
Web Recipe. 5 lbs. beets (any will do, but a mix of red, golden and Chioggia if possible) 1/4 cup olive oil 2 teaspoons sea salt 1/4 cup red wine vinegar Juice of half of a lemon 1 …
From recipegoulash.cc
From recipegoulash.cc
RECIPEDB - COSYLAB.IIITD.EDU.IN
Web Recipes which include angie bella marinara sauce tomato pasta as an ingredient. Recipe Title Ingredient form Region Country; Triple-Cheese Eggplant (Aubergine) Parmigiana: …
From cosylab.iiitd.edu.in
From cosylab.iiitd.edu.in
CHICKEN MARINARA — ANGIELA EATS - QUICK, EASY, & DELICIOUS RECIPES
Web 2022-05-25 Once chicken is cooked through, transfer to a serving dish and spoon about a heaping tablespoon of warm marinara on each chicken tender. Grate fresh parmesan …
From angielaeats.com
From angielaeats.com
ANGIE S BELLA MARINARA RECIPE - WEBETUTORIAL
Web Angie s bella marinara is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make angie s …
From webetutorial.com
From webetutorial.com
You'll also love