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The BEST Chicken Parmesan

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

  1. Cut chickèn in half horizontally. Pound èach piècè until ½ inch thick. Sprinklè with salt and pèppèr.
  2. Add flour to a shallow dish.
  3. Add ègg to a shallow bowl and whisk, sèt asidè.
  4. Add brèadcrumbs and Parmèsan chèèsè to a shallow bowl and mix to combinè.
  5. Starting with thè flour and ènding with brèadcrumbs, dip thè chickèn into thè flour, ègg and Parmèsan brèadcrumbs.
  6. Add oil to a largè skillèt.
  7. 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.
  8. Placè chickèn in a pan or shèèt tray and top with mozzarèlla chèèsè.
  9. 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

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