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Ingredients. CHICKEN: 4 boneless, skinless chicken thighs or breasts (about 1 ½ pounds) Kosher salt to taste. Freshly ground black pepper to taste. All-purpose flour, for dredging. ¾ cup fine bread crumbs. 2 large eggs. 1 cup vegetable oil. 3 ripe plum tomatoes, cored and thinly sliced.
Ingredients. 6 (6- to 8-ounce) boneless skinless chicken breasts. 1⁄2 teaspoon kosher salt. Freshly ground black pepper. All-purpose flour, for dredging. 2 cups dry breadcrumbs. 2 large eggs. Vegetable oil, for frying. 8 large basil leaves, shredded. 3 cups marinara. 8 ounces low-moisture mozzarella, shredded. 1⁄2 cup Grana Padano, grated. Cookbook
This irresistible dish combines tender, juicy chicken in a creamy, garlic-infused Parmesan sauce with tangy sun-dried tomatoes and Italian herbs. Tossed with perfectly cooked pasta and finished with fresh basil, it’s a meal that’s both cozy and elegant.
Heat a large, deep, heavy-based frying pan over medium heat. Add the chicken and cook for 2–3 minutes on each side until browned and cooked through. Set aside to rest for 5 minutes, then slice into 1 cm (1/2 inch) strips. Set aside on a plate. To the same pan, add the butter and onion.
Sep 3, 2020 · Every Italian home cook should know how to make classic Chicken Parmesan (Parmigiano). It requires pounding the chicken breasts to a thin and even size, and breading them with traditional flour, egg wash, and seasoned breadcrumbs. Use whole-milk mozzarella if you can for that extra buttery flavor.
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Mar 19, 2019 · Recreate a classic Italian-American recipe with our chicken parmigiana. Crunchy escalopes, tomato sauce and melted cheese... what's not to love?
Anna Del Conte's chicken parmigiana is the easy Italian-American chicken bake that's perfect for midweek cooking. Crunchy, cheesy and with an easy tomato sauce, this is sure to become a...
