Chicken Parmesan

Ready in 45 minutes

This is a great Chicken Parmesan dish that is packed with flavor. It is a family favorite of ours. Serve with garlic cheese bread and a tossed salad on the side, if you wish.

Tip: Another recipe with the exact-same name "Chicken Parmesan" ranks higher.

4 avg, 2 review(s) 100% would make again

Ingredients

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1/4 cup extra-virgin olive oil; plus 3 tablespoons
1 medium onion; chopped
2 garlic cloves; minced
2 Bay leaves
1/2 cup kalamata olives; pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes; drained and hand-crushed
Pinch; sugar
Kosher; salt and freshly ground black pepper
4 skinless, boneless; chicken breasts (about 11/2 pounds)
1/2 cup All-purpose flour
2 large Eggs; lightly beaten
1 tablespoon water
1 cup dried bread crumbs
1 (8-ounce) ball fresh buffalo mozzarella; water drained
Freshly; grated Parmesan
1 pound spaghetti pasta; cooked al dente

Original recipe makes 4 Servings

Servings  

Preparation

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Credits

Added on Award Medal
Calories Per Serving: 1397 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I made edits to this recipe.]
CookingPassion 3 years ago
[I posted this recipe.]
CookingPassion 3 years ago
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