The Best Crispy Chicken Parmesan Recipe By Tasty

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BAKED CHICKEN PARMESAN RECIPE BY TASTY

Here's what you need: chicken breasts, eggs, fresh mozzarella cheese, marinara sauce, whole wheat pasta, fresh basil, panko bread crumbs, parmesan cheese, fresh basil, garlic powder, dried oregano, salt, black pepper

Provided by Joey Firoben

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13



Baked Chicken Parmesan Recipe by Tasty image

Steps:

  • Preheat oven to 425°F (215°C).
  • In a medium bowl, combine the panko, parmesan cheese, basil, garlic powder, oregano, salt, and pepper.
  • Beat the 2 eggs in a shallow dish. Dredge the chicken in the egg wash, then coat with the bread crumb mixture.
  • Transfer the breaded chicken breasts to a greased roasting pan. Top the chicken with 2 small slices of mozzarella.
  • Bake for 20-25 min, until the cheese and bread crumbs have turned golden brown and the chicken is cooked through, or until it has reached an internal temperature of 165°F (73°C).
  • Serve with whole wheat spaghetti, marinara sauce, and a sprinkle of fresh basil.
  • Enjoy!

Nutrition Facts : Calories 791 calories, Carbohydrate 40 grams, Fat 32 grams, Fiber 6 grams, Protein 84 grams, Sugar 15 grams

2 chicken breasts
2 eggs, beaten
1 ball fresh mozzarella cheese, thinly sliced
1 jar marinara sauce, heated
whole wheat pasta
fresh basil, for garnish
½ cup panko bread crumbs
½ cup parmesan cheese
1 tablespoon fresh basil
½ teaspoon garlic powder
2 teaspoons dried oregano
¼ teaspoon salt
¼ teaspoon black pepper

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY

Here's what you need: boneless, skinless chicken breasts, salt, pepper, onion powder, flour, eggs, seasoned breadcrumb, marinara sauce, fresh mozzarella cheese, grated parmesan cheese, fresh basil, vegetable oil

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12



The Best Crispy Chicken Parmesan Recipe by Tasty image

Steps:

  • Cut the chicken breasts in half widthwise to make 4 thin breasts.
  • Season the chicken with salt, pepper, and onion powder.
  • Coat the chicken in flour, then egg, and then bread crumbs.
  • Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
  • Transfer to a paper towel-lined plate to drain.
  • Preheat oven to 450°F (230°C).
  • Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
  • Top with mozzarella slices and Parmesan.
  • Bake for 10-15 minutes, or until the cheese is browned and bubbling.
  • Serve with freshly chopped basil.
  • Enjoy!

Nutrition Facts : Calories 689 calories, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 cup flour
2 eggs
1 cup seasoned breadcrumb
2 cups marinara sauce
8 slices fresh mozzarella cheese
½ cup grated parmesan cheese
fresh basil, thinly sliced, to serve
vegetable oil, for frying

THE BEST CHICKEN PARMESAN

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15



The Best Chicken Parmesan image

Steps:

  • Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
  • Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
  • Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
  • shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
  • Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
  • Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
  • Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

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