Chicken Parmesan (x0.5 scale)
Recipe by user david
Crispy breaded cutlets are fried, layered with bright tomato sauce and cheeses, then baked until bubbling and golden.
Serves 3
This classic Italian-American chicken Parmesan is all about balance: crisp, fried, breaded cutlets layered with bracing tomato sauce and plenty of melty mozzarella and Parmesan, then baked until brown-edged and bubbling. It’s hearty comfort food that’s perfect for a family dinner or casual entertaining, and it pairs especially well with an assertively dressed green salad and crusty bread. For best results, pound the cutlets evenly so they cook at the same rate, fry in batches so the oil stays hot, and let the casserole cool a few minutes before serving to help it set. Boneless, skinless chicken thighs are a more flavorful option, and turkey or pork cutlets also work well.
- 1 Tbsp, 2 3⁄4 tsp (27 g) extra-virgin olive oil
In a large, straight-sided skillet over medium heat, warm the oil.
- 2 cloves garlic, thinly sliced
Add garlic and cook until just lightly golden.
- 1⁄8 tsp red chile flakes (optional)
Add chile flakes if desired and cook 30 seconds.
- 1 can whole peeled tomatoes (28-ounce)
- 1 sprig basil
- 1⁄4 tsp (1 g) kosher salt, or to taste
- 1⁄8 tsp black pepper
Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down. Remove sauce from heat and discard basil or bay leaf.
- 1 lb 1 lb (450 g) boneless, skinless chicken cutlet or turkey cutlet or pork cutlet or Boneless skinless chicken thigh
- 1 lb 1 lb (450 g) boneless, skinless chicken cutlet or turkey cutlet or pork cutlet or Boneless skinless chicken thigh
Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
- 1⁄4 cup 1⁄4 cup (31 g) all-purpose flour
- 1.5 1.5 (76 g) large eggs, beaten
- 1 to 1 1⁄2 cup 1 to 1 1⁄2 cup (54 to 81 g) panko bread crumbs, as needed
- kosher salt, as needed
- black pepper, as needed
- 1⁄4 cup 1⁄4 cup (31 g) all-purpose flour
- 1.5 1.5 (76 g) large eggs, beaten
- 1 to 1 1⁄2 cup 1 to 1 1⁄2 cup (54 to 81 g) panko bread crumbs, as needed
- kosher salt, as needed
- black pepper, as needed
Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
- olive oil, for frying
- olive oil, for frying
Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown.
- 2 1⁄2 cups 2 1⁄2 cups (610 g) tomato sauce
- 1⁄2 cup 1⁄2 cup grated parmesan cheese, finely grated
- 4 oz 4 oz (110 g) fresh mozzarella
- 2 1⁄2 cups 2 1⁄2 cups (610 g) tomato sauce
- 1⁄2 cup 1⁄2 cup grated parmesan cheese, finely grated
- 4 oz 4 oz (110 g) fresh mozzarella
Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
Notes
A classic Italian-American Parmesan — a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese — is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan’s tang. Baked until brown-edged and bubbling, it’s classic comfort food — hearty, gooey and satisfying. Although chicken or veal cutlets are the standard, boneless, skinless chicken thighs make a more flavorful alternative. Pork or turkey cutlets work nicely here, too. Serve with an assertively-dressed green salad and a loaf of crusty bread. Store leftover chicken Parmesan in an airtight container in the fridge for up to 3 days.
Nutrition Information
| Nutrient | Per Serving | Total |
|---|---|---|
| Calories | 37 | 223 |
| Protein | 2.3g | 13.5g |
| Fat | 1.3g | 8.1g |
| Saturated Fat | 0.4g | 2.4g |
| Carbohydrates | 3.9g | 23.2g |
| Fiber | 0.0g | 0.0g |
| Sugar | 0.0g | 0.2g |
| Sodium | 17mg | 100mg |
| Cholesterol | 52mg | 314mg |
Per serving values based on 6 servings at 0.5x scale.
Thanks for visiting my site. | master-5a4e19b (docker)