How To make Chicken Parmigiana Bread
PHASE:
1 lb Chicken cutlets (6 cutlets)
2 ea Eggs, beaten
1 c Milk
1 c Flour
1 c Seasoned bread crumbs
1/2 c Grated Parmesan cheese
1/2 c Olive oil
PHASE:
1 lb Loaf bread or pizza dough
1 x (I use frozen dough from the
1/2 c Olive oil
1/4 T Margarine or butter
2 ea Cloves garlic, minced
8 oz Mozzarella cheese, sliced th
This is a 2 phase recipe, and makes 2 loaves..... PHASE1: 1. Heat oil in frying pan.
2. Mix grated cheese with seasoned bread crumbs.
3. For each cutlet: dip in milk, dredge in flour, dip in egg, dredge
in bread crumb mixture. 4. Fry cutlets until browned on each side.
PHASE 2: 1. Heat olive oil and margarine until bubbling, then add garlic.
Saute. 2. Roll out bread dough to make an 11 x 17 rectangle. Slice this in
half. 3. For each half of the dough: brush with garlic mixture, turn on
the diagonal so that dough appears to be diamond-shaped. Lay 1/2 of the cutlets across the long end of the dough, cover with slices of mozzarella cheese. Bring the two short ends over the top of the cutlets to seal; brush top of dough with garlic mixture. 4. Bake at 350 for about 30 minutes, or until bread is golden brown.
How To make Chicken Parmigiana Bread's Videos
Making Chicken Parmesan Faster Than A Restaurant | But Faster
I made this homemade chicken parmesan so fast and nice, that I had to make it twice.
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Full Recipe:
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EASY CLASSIC CHICKEN PARMESAN Recipe
Classic Chicken Parmesan is as good as it gets! This parmesan crusted chicken is smothered in marinara and melted cheese and has the juiciest chicken breast. Chicken Parmigiana is so easy!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Chicken Parmesan (4 servings):
►1 1/2 lbs (2 large) chicken breаsts cut in half for 4 cutlets
►1/2 cup all-purpose flour
►1 tsp salt, or to taste
►1/2 tsp black pepper, or to taste
►2 large eggs beaten until frothy
►1/2 cup Italian bread crumbs
►1/2 cup parmesan cheese, shredded
►2 Tbsp extra light olive oil to sauté or as needed
►24 oz marinara sauce
►4 oz mozzarella cheese (1 cup shredded)
Easy Homemade Marinara Sauce (3 cups):
►2 Tbsp olive oil
► 1/2 medium yellow onion
►3 garlic cloves, minced
► 28 oz crushed tomatoes:
► 1/2 tsp dried oregano
► 1/2 tsp salt
► 1/4 tsp black pepper
► 1 Tbsp basil or parsley, finely minced
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???? PRINT SAUCE RECIPE HERE:
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Chicken Parmesan with Homemade Focaccia
Baked Parmesan Crusted Chicken
???? Baked Parmesan Crusted Chicken ????
FULL RECIPE ➡️
You can still get crispy chicken in the oven, even without the skin! Easy Baked Parmesan Crusted Chicken is a supremely satisfying but simple way to dress up your cutlets. Moist tender breast meat with a simply seasoned panko parmesan coating makes oven parmesan chicken a perfect partner for almost anything in your repertoire!
INGREDIENTS
4 tbsp butter
2 tbsp olive oil
1 tsp garlic powder
1 c panko breadcrumbs
⅔ c grated parmesan cheese
2 tsp italian seasoning
1 tsp kosher salt
½ tsp ground pepper
1 lb boneless skinless chicken breasts, sliced into cutlets
Chopped parsley or basil, to taste, optional
Easy Delicious Chicken Parmesan Recipe
This classic chicken parmigiana recipe is the perfect meal for Italian food lovers looking for an easy weeknight family dinner.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
Ingredients for this recipe:
• 2 9-10 ounce boneless skinless chicken breasts cut in half
widthwise
• 1 cup Bob’s Red Mill All-Purpose Flour
• 3 large eggs
• 1 ½ cups unseasoned bread crumbs
• 1 cup pomodoro sauce
• 8 ounces sliced mozzarella
• 1 cup shredded fontina cheese
• ½ cup grated parmesan cheese
• sea salt and fresh cracked pepper to taste
• fresh chiffonade basil for garnish
Serves 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Procedures:
Preheat the oven to 450°.
1. Place the sliced chicken in between to pieces of plastic wrap and pound out using a rubber mallet until each one is in between ¼” and 1/3” thick. Set aside on a plate.
2. In a medium size baking pan or bowl mix together the flour, salt and pepper and set aside.
3. In a separate second medium size baking pan or bowl whisk together, the eggs, salt and pepper until combined and set aside.
4. In a separate third medium size baking pan or bowl mix together, the bread crumbs, satl and pepper until combined and set aside.
5. Add the pounded-out chicken cutlets one by one and coat in the flour, then dredge in the egg mixture following up by coating and pressing down into the bread crumbs making sure the chicken cutlet is completely breaded. Repeat until the chicken cutlets are all breaded.
6. Add about ½ to 3/4 cup of olive oil to a large frying pan over medium-low heat and add in the breaded chicken cutlets, 1 to 2 at a time, and cook for 2 1/2 to 3 minutes per side or until golden brown. transfer to a sheet tray lined with parchment paper.
7. Evenly add the pomodoro sauce to the top of each chicken cutlet and then layer on as followed: sliced mozzarella, fontina and parmesan cheeses.
8. Bake in the oven at 450° for 20 to 25 minutes or until the cheese is melted and lightly browned.
9. Remove from the oven and garnish with fresh chiffonade basil.
10. Serve with polenta or homemade noodles tossed in melted butter.
11.
CHEF NOTES:
• You can use panko as the breadcrumbs, but it will not be of a classical nature.
• It is crucial to season each breading procedure with salt and pepper.
• You can also use canola oil or a healthier oil, just be sure to pay attention to the smoking point.
• You can finish off the chicken parmesan with chopped parsley or fresh basil.
Chicken Parm
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