Chicken Parmigiana Recipe Video
easy, classic and oh so good!!
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexHealthyServings6
Main IngredientChicken
Ingredients
4-8 chicken cutlets, pounded thin
1/2 - 1 cup all purpose flour
salt and pepper
1 cup italian seasoned breadcrumbs
1/3 cup grated Parmesan cheese
28 oz can crushed tomatoes
2 Tbs olive oil
1 cup onion, chopped
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
salt and pepper
4 oz grated whole milk mozzarella cheese
2 Tbs freshly grated Parmesan
1 egg beaten
1 Tbs cold water
1 Tbs olive oil
2 Tbs butter
Directions
dredge chicken in flour seasoned with salt and pepper
dip in egg wash (egg with cold water beaten in)
dredge in breadcrumbs combined with parmesan
refrigerate covered to let coating set
heat oil and butter in skillet. Saute chicken until golden on
each side (about 5 mins per side) over med. heat
Heat 2 Tbs oil and saute onion and garlic, add tomatoes and herbs, salt
and pepper. Bring to a boil and lower heat. Simmer for 20 mins.
Coat a cassarole dish with sauce, add cooked drained chicken in a
single layer. Drizzle with sauce and sprinkle with mozzarella and
Parmesan. Bake at 350 for 10 mins to heat through, broil briefly to
melt cheese sprinkle with parsley and serve
dip in egg wash (egg with cold water beaten in)
dredge in breadcrumbs combined with parmesan
refrigerate covered to let coating set
heat oil and butter in skillet. Saute chicken until golden on
each side (about 5 mins per side) over med. heat
Heat 2 Tbs oil and saute onion and garlic, add tomatoes and herbs, salt
and pepper. Bring to a boil and lower heat. Simmer for 20 mins.
Coat a cassarole dish with sauce, add cooked drained chicken in a
single layer. Drizzle with sauce and sprinkle with mozzarella and
Parmesan. Bake at 350 for 10 mins to heat through, broil briefly to
melt cheese sprinkle with parsley and serve
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