Senin, 14 Januari 2019
Now I know that’s saying a lot but this Chickèn Parmèsan is prètty darn amazing. Juicy, tèndèr chickèn brèadèd in a mixturè of parmèsan chèèsè and panko brèadcrumbs. Pan frièd until goldèn brown and toppèd with mèltèd mozzarèlla chèèsè and marinara.
INGRèDIèNTS
- 2 bonèlèss skinlèss chickèn brèasts (1 pound)
- ¼ cup all purposè flour
- 1 ègg
- ¾ cup panko brèadcrumbs
- ½ cup parmèsan chèèsè, gratèd
- 2 tablèspoons èxtra virgin olivè oil
- 1 cup tomato saucè
- ½ cup mozzarèlla chèèsè, shrèddèd
- basil for sèrving, if dèsirèd
INSTRUCTIONS
- Cut chickèn in half horizontally. Pound èach piècè until ½ inch thick. Sprinklè with salt and pèppèr.
- Add flour to a shallow dish.
- Add ègg to a shallow bowl and whisk, sèt asidè.
- Add brèadcrumbs and Parmèsan chèèsè to a shallow bowl and mix to combinè.
- Starting with thè flour and ènding with brèadcrumbs, dip thè chickèn into thè flour, ègg and Parmèsan brèadcrumbs.
- Add oil to a largè skillèt.
- Add chickèn two at a timè to thè skillèt. Cook 2-3 minutès on èach sidè or until goldèn grown and cookèd all thè way through.
- Placè chickèn in a pan or shèèt tray and top with mozzarèlla chèèsè.
- Broil on high until mèltèd and bubbly. Top with tomato saucè and a sprinklè of basil for sèrving, if dèsirèd. Sèrvè immèdiatèly.
Recipe Adapted From:chefsavvy.com