How to Make Chicken ParmesanWe're going to show you how to make chicken Parmesan just like they do it in Italian restaurants. Chicken Parmesan is only as good as the tomato sauce you use, so this recipe calls for homemade (don't worry it's easy to do!), letting true tomato flavor shine through.
What makes the process below unique is that you never use your oven -- the chicken cutlets are cooked in a skillet, then topped with the tomato sauce and cheese and served. From start to finish, dinner can be ready in less than an hour.
-Hey everyone, I'm Judith. We'll today, I'm gonna be showing you to make a really delicious Italian dinner. Today, I'll be making Chicken Parmigiana. So what you'll need for this is a 3rd of a cup of chopped onion; 1 clove of garlic, minced; 1 tablespoon of butter or margarine; 1 14-1/2 once can of diced tomatoes, undrained; 1/2 teaspoon of sugar; 1/8 teaspoon of salt; a dash of black pepper; a 1/4 cup of snipped fresh basil; and full skinless, boneless chicken breast halves. We have 1/3 cup of seasoned fine dry bread crumbs; 3 tablespoons of grated parmesan cheese; 1/2 teaspoon of dried oregano, crushed; 1 beaten egg; 2 tablespoons of milk; 2 tablespoons of olive oil or cooking oil, today, we'll be using olive oil; 1/4 cup of shredded mozzarella cheese; 1 tablespoon of grated parmesan cheese. Alright, so in our medium saucepan, we'll get our heat on with a medium heat and let's get in the butter and the first thing we want to do is get our onions and garlic nice and tender. So, in goes the chopped onions and our minced garlic. So, we'll them saute couple of minutes until they are nice and tender. So, our garlic and onion and are nice tender now. Please make sure to keep an eye on it because you wanna burn that garlic because it gets a better taste when you burn it. So, keep an eye on that. So, next thing, let's add in our undrained tomatoes that goes in there as well as salt pepper and sugar. Now, give that a good stir and bring it to the boil. So, turn that heat up. Mix all those ingredients in with our lovely flavorful garlic-onion combination. Once that is brought to the boil, we're then gonna turn the heat down and let it simmer uncovered for about 10 minutes or until you get the consistency that you like for your tomato sauce. So while the sauce is kicking, let's move on to our chicken breast. Now, a lot of the time you have large chicken breast in this and what we wanna do. A of the time, the chicken breasts are quite thick. So, we wanna tenderize the chicken breast and make them nice and thing. So, they are even all the way around and that makes a quicker and easier to cook, so a nice thin chicken about a quarter inch thickness. So, these ones were lucky are already quite thin, but I'll just show you to demonstrate what you would do. So, in between 2 pieces of plastic wrap, cover your chicken. So, the easiest way to do this is get a meat mallet, and we're gonna pound our chicken with the mallet, but if you don't have one of those at home and large hammer could work, a nick big thick wooden spoon could work or even a bottle of wine should is say. So, let's just try doing that with our wooden spoon, which works just perfectly. So, any excuse to get this wine bottle in, but obviously I'm not gonna need at this time, oh wow, but we'll pound that. See, we'll get it nice and thin. So, we're breaking up all that connective tissue inside the chicken. So, it will be nice and thin to cook. So, there you go. It's pretty easy, and we're gonna do the same to the rest of our chicken breast. So, once we pound all chicken breast, they are nice and thin, let's get our preparations for our breading of chicken breast. So, in shallow dish, let's get together our bread crumbs, our parmesan cheese and our oregano. There we go. So, we'll mix all of that up, and this is gonna be the nice breading for our chicken. So, Chicken Parmigiana actually originated in Italy. They will do this with [unk] or eggplant as well call in America. So the eggplant parmigiana and that's basically breading the eggplant with bread crumbs as we have here, but in America, we've changed the recipe a little bit and now we do with chicken and also to things you can do with, veal and walnut, but this basically the [unk] mixture or [unk] mixture as they say that we're gonna bread our chicken with. So, in this, we're gonna have our bread crumbs. In a separate bowl, let's whisk in our eggs and our milk together like so. So, we'll get that going there. So, this is the idea. We are gonna dip our chicken in egg mixture first and then the bread crumb mixture and then it's going on the skillet. So, let's just prepare them first. Before we bread our chicken, let's check on our tomato sauce, and that's looking very, very good and just the constancy that I like. So, let's just take that off the heat and bring our large skillet onto the heat. So, let that cool there for little bit. Make sure you serve it nice and warm. So, on a medium high heat, let's get this large skillet going, and we wanna get the oil in the skillet right there. By the way, I forgot to add, let's not forget to put in our lovely basil into our tomato sauce. So, we can do that right now, little bit of improvising here. We wanna stir that fresh basil in right at the end, beautiful, fantastic. You will see that little bit later. Alright, so skillet is going with the hot oil. Now, let's bread our chicken. So, we'll get one of these chicken breasts. It goes into the egg, into the bread crumb mixture. So, it's all nicely covered, and that's gonna go into the skillet when it's nice and hot. So, same goes. We're gonna repeat with all of our chicken breasts into egg mixture, in to the bread crumbs trying to get that covered fully. It's gonna be a lovely breading for our chicken and onto a plate. So, we'll repeat that with the remainder of our chicken and then we'll get them on the skillet. So, all of our chicken breasts are now ready and coated with our beautiful mixture. So, what we're gonna do, in our hot skillet is just put on to the pan our chicken like so. Now, we wanna cook this chicken breast about 2 to 3 minutes each side until it's nice and tender and golden brown. So, we'll get them into the skillet there. Perfect, so 2 to 3 minutes each side. So, our chicken is looking just as you want it, nice and golden brown on the outside and cooked in the inside, really crispy and beautiful and you can smell all that wonderful flavors of the oregano, the cheesy bread crumbs. So, all we gonna do now is plate that up onto a platter like so. Then, let's bring our tomato mixture back in here. As I said, I added the fresh basil right at the end and that's a beautiful consistency now, and we're just gonna spread that on top of our breaded chicken like so. That looks good. What a fantastic dinner for your family and friends and all those lovely Italian seasonings and smells with the garlic and onion just looks and taste fantastic. So, there you go. And last but not the least, let's put on our cheese. So, our mozzarella goes on top of that like so and our remaining parmesan on top of that too. Oh, look at that just wonderful. Let that sit for about a few minutes to let that cheese melts into the tomato and chicken, but that is it. That is one beautiful dinner Italian dish. There you go everyone. That's how you make Chicken Parmigiana.
What You'll Need
- 1/3 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon butter or margarine
- 1 14 1/2 ounce can diced tomatoes, undrained
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- dash black pepper
- 1/4 cup snipped fresh basil
- 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
- 1/3 cup seasoned fine dry bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon dried oregano, crushed
- 1 beaten egg
- 2 tablespoons milk
- 3 tablespoons olive oil or cooking oil
- 1/4 cup shredded mozzarella cheese (1 ounce)
- 1 tablespoon grated Parmesan cheese
Step By Step
For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.
Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.
Prepare as above, except substitute 1 pound boneless veal sirloin steak or boneless veal leg round steak, cut 1/2-inch thick for the chicken breast halves. Cut meat into 4, serving-size pieces and pound to 1/4-inch thickness as above.
Creamy Tomato Chicken Parmigiana:
Prepare as above, except after simmering the sauce for 10 minutes or to desired consistency, slowly add 3 tablespoons whipping cream, half-and-half, or light cream, stirring constantly. Cook and stir for 3 minutes more and then stir in the basil.
Nutrition Facts per 3 ounces chicken + 1/3 cup sauce: 418 cal., 24 g total fat (9 g sat. fat), 152 mg chol., 715 mg sodium, 15 g carbo., 1 g fiber, 34 g pro.
Daily Values: 11% vit. A, 24 % vit. C, 19% calcium, 11% iron.
Exchanges: 1 Vegetable, 1/2 Other Carbohydrate, 4 1/2 Very Lean Meat, 4 Fat