HOW DO YOU MAKE PARMESAN CRUSTED CHICKEN RECIPES

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PARMESAN-CRUSTED CHICKEN PARM RECIPE | FOOD NETWORK ...



Parmesan-Crusted Chicken Parm Recipe | Food Network ... image

A double dose of Parmesan yields layers of deliciousness in this comforting dish. First, pounded chicken breasts are coated in Parmesan and pan-fried to a golden, crunchy exterior. They're then topped with a quick tomato sauce and more Parmesan and mozzarella before a quick trip under the broiler for a gooey, cheesy finish. Serve with a side of pasta for an easy riff on chicken Parm.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 45 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts (about 1 pound)
Kosher salt and freshly ground black pepper 
8 ounces Parmesan  
1/2 cup shredded mozzarella (about 2 ounces) 
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder 
1 1/2 teaspoons Italian seasoning 
2 large eggs 
2 tablespoons olive oil 
1 clove garlic, minced 
Two 14-ounce cans tomato sauce 
1 tablespoon granulated sugar 
Pinch crushed red pepper flakes 
Fresh basil leaves, for garnish 
Pasta, for serving, optional

Steps:

  • Preheat the broiler to high.
  • Cut the chicken breasts in half lengthwise, making 4 equal pieces. (They should look like large chicken tenders.) Put one sheet of plastic wrap on a cutting board, put a piece of chicken in the center of it and top with another sheet of plastic wrap. Pound the chicken with the flat side of a meat mallet, starting from the center and working your way out to the edges, until the chicken is 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken. Sprinkle the chicken with 1 teaspoon salt and a few grinds of black pepper.  
  • Grate the Parmesan in a food processor using the grater attachment to yield about 2 cups. Transfer 1/4 cup to a small bowl and mix with the mozzarella; set aside.  
  • Transfer the remaining Parmesan to a plate or shallow bowl. Add the garlic powder, onion powder and 1 teaspoon of the Italian seasoning and toss with your hands to combine. Beat the eggs, 1 teaspoon salt and a few grinds of black pepper in a separate shallow bowl. 
  • Dip one piece of chicken into the egg mixture, coating it on both sides. Press both sides of the chicken into the Parmesan mixture, pressing with your hands to help the cheese stick. Transfer to a plate and repeat with the remaining chicken. If any of the Parmesan mixture remains in the plate, press it onto the chicken.  
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until the cheese is a nice golden brown and the chicken can be lifted easily from the skillet, 4 to 5 minutes. Flip the chicken and continue to cook until the cheese on the other side is golden brown and the chicken is cooked through, 3 to 4 minutes longer. Transfer the chicken to a baking sheet. Wipe away any pieces of cheese that remain in the skillet. 
  • Reduce the heat to low, add the garlic to the skillet and quickly stir just to soften, about 30 seconds. Stir in the tomato sauce, sugar, red pepper flakes, remaining 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper. Cover slightly to prevent splattering and cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.  
  • Spoon 2 tablespoons of the sauce over top of each chicken piece. Divide the reserved Parmesan-mozzarella mixture over the chicken. Broil, watching closely, until the cheese is melted and turning golden brown in spots, 2 to 4 minutes depending on your broiler.  
  • To serve, spoon some sauce onto a plate and top with a piece of chicken. Garnish the chicken with some basil leaves and serve with a side of pasta, if desired.  

PARMESAN-CRUSTED PORK LOIN CUTLETS RECIPE | MELISSA D ...



Parmesan-Crusted Pork Loin Cutlets Recipe | Melissa d ... image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Total Time 16 minutes

Prep Time 10 minutes

Cook Time 6 minutes

Yield 4 servings

Number Of Ingredients 10

1 (12-ounce) pork loin
3 slices white bread or crusts from 8 slices
1/3 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup flour
1 large egg
1 tablespoon water
3 tablespoons vegetable oil
1 tablespoon butter
4 lemon wedges

Steps:

  • Cut the pork loin into 4 equally-portioned pork chops. Place each chop between 2 sheets of plastic wrap and pound with a meat mallet until the chop is about 1-inch thick.
  • Place the bread in a food processor and pulse into large breadcrumbs. Add the Parmesan cheese, salt, and pepper, and pulse a few more times. Transfer the crumb mixture to a shallow bowl.
  • Prepare a breading station: In a shallow bowl or plate, place the flour along with salt and pepper. In another shallow bowl, beat the egg with 1 tablespoon water, until the egg is no longer stringy, about 1 minute. Line up the flour, egg, and breadcrumbs in that order.
  • Heat a large saute pan over medium-high heat, and add the vegetable oil and butter. Dip the pork chops in the flour to dust lightly, shake off the excess flour, then dip in the egg and finally the crumbs. Cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Once cooked, remove to a paper towel-lined plate to blot the excess oil. Season the cutlets with salt, and pepper and serve with lemon wedges.

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PARMESAN-CRUSTED PORK LOIN CUTLETS RECIPE | MELISSA D ...
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  • Heat a large saute pan over medium-high heat, and add the vegetable oil and butter. Dip the pork chops in the flour to dust lightly, shake off the excess flour, then dip in the egg and finally the crumbs. Cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Once cooked, remove to a paper towel-lined plate to blot the excess oil. Season the cutlets with salt, and pepper and serve with lemon wedges.
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PARMESAN-CRUSTED CHICKEN PARM RECIPE | FOOD NETWORK ...
A double dose of Parmesan yields layers of deliciousness in this comforting dish. First, pounded chicken breasts are coated in Parmesan and pan-fried to a golden, crunchy exterior. They're then topped with a quick tomato sauce and more Parmesan and mozzarella before a quick trip under the broiler for a gooey, cheesy finish. Serve with a side of pasta for an easy riff on chicken Parm.
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Reviews 4.5
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