Drain and transfer to the remaining sauce. I often make it with chicken tenders, or I just use a chicken breast and cut it in half (I have trouble flattening chicken). Sprinkle with more Parmesan and serve with torn basil. Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Sign up for the Recipe of the Day Newsletter Privacy Policy. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. https://www.allrecipes.com/recipe/239507/quick-baked-chicken-parmesan thickness. Cut two 12-inch sheets of plastic wrap. If you like fish, then it's probably good, but unfortunately I don't. Arrange an oven rack directly under the broiler and preheat to high. I like to add Italian seasoning to the bread crumbs for extra flavor. © 2020 Discovery or its subsidiaries and affiliates. Repeat with the remaining chicken, one piece at a time. Shake to remove any excess and return to the rack. So we not only topped ours with it, we added it to the crust for even more flavor and texture. Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. In a small skillet, cook chicken in oil for 2-3 minutes per side or until juices run clear. Cut the Transfer the spaghetti to a serving dish and top with the chicken. Meanwhile, bring a large pot of salted water to a boil over high heat. This is so quick and easy to make. Then pack the seasoned breadcrumbs firmly onto the chicken. Flatten chicken breasts to 1/4-in. It always sounds so daunting.This is very easy and tastes great. Cut two 12-inch sheets of plastic wrap. Gently stir until the sauce coats the pasta. Chicken Parmesan should have, well, Parmesan. Put it on crusty bread, add some provolone or mozzarella (you could brown it in the broiler) and some sauce. I place the chicken breasts between two pieces of waxed paper and flatten them with a rolling pin. This easy recipe is the basis for all sorts of chicken dishes at my house. These are good as sandwiches. In another shallow bowl, combine Parmesan cheese and cracker crumbs. Add the tomatoes, basil and 1 teaspoon salt. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. I like this recipe with cracker crumbs, but I've found it more convenient to use packaged breadcrumbs (I like the Italian-seasoned kind). Then we add rice, or potato salad, or basically any side, and we have a great meal! And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta. All rights reserved. Refrigerate uncovered at least 30 minutes and up to 12 hours. shake off any excess and return to the rack. Transfer to the wire rack. Heat 1/3 cup of the oil in a large pot over medium-high heat. Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Dip chicken in egg, then coat with the crumb mixture. https://www.tasteofhome.com/recipes/crispy-parmesan-chicken Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Meanwhile, make the sauce. Line another rimmed baking sheet with foil. Yummy! All rights reserved. Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. 2 large boneless skinless chicken breasts (about 8 ounces each), Kosher salt and freshly ground black pepper, 1/2 cup grated Parmesan, plus more for serving, 3 sprigs basil, plus torn leaves for serving. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. It's a wonderful, simple recipe.
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