Cooking Classics
The Technique
Chicken Parmesan
Crisp breadcrumbs prepared from homemade loaves make Chicken Parmesan the ultimate dinner. Ciabatta or Farmhouse White Bread may be ground in the food processor, then dried in the oven to make the crumbs crisp. Allow them to cool & use them right away or store them in the freezer & pull them out at a moments notice to make all sorts of wonderful recipes. The key to making really good Chicken Parmesan though is beginning with the correct thickness. Butterfly large chicken breasts by slicing them in half horizontally. Learn how to make an Italian-American classic recipe that your family will rave over.
Classic Chicken Parmesan
makes 4 servings
2 {12-ounce} boneless, skinless chicken breasts {about 1 1/2 lbs}
1/3 cup all purpose flour
1/2 tsp dried oregano
1 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
1 egg
1/2 cup buttermilk
1/3 cup vegetable oil
1 1/4 cups dry breadcrumbs
12 Tbsp marinara sauce, divided
2 Tbsp freshly grated Parmesan cheese, divided
4 Tbsp shredded Provolone-Mozzarella cheese blend, divided
1/4 tsp crushed red pepper flakes
Garnishes: Chopped fresh parsley & basil
Hot cooked vermicelli noodles
Slice the each chicken breast in half horizontally to butterfly them & create 4 {1/2-inch} thick pieces. Combine the flour, 1/2 teaspoon kosher salt, the oregano & the black pepper in a medium bowl. Whisk together the egg & the buttermilk in a medium bowl. Combine the remaining 1/2 teaspoon salt & the breadcrumbs in a medium bowl.
Preheat the oven to 350 degrees. Heat the oil over Medium-High in an oven-proof 13-inch skillet. Dredge the chicken first in the flour mixture, then in the buttermilk mixture & finally in the bread crumbs. Place them in the hot oil & cook 3 minutes per side or until golden brown, turning once. Top each piece of chicken with 3 tablespoons marinara sauce, 1/2 tablespoon Parmesan & 1 tablespoon Provolone-Mozzarella cheese blend. Bake 12 to 15 minutes or until the cheese melts & the chicken registers 165 degrees using a thermometer. Sprinkle with crushed red pepper flakes & additional black pepper. Garnish, if desired. Serve the Chicken Parmesan with hot buttered vermicelli noodles.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Chicken Parmesan
The first step to making a collection of stove top Italian classics begins with having the correct equipment in order to complete the task efficiently. Look to The Essential Kitchen Guide For Family Meal Preparation for pointers on how to properly prepare. Simple pasta accompaniments such as vermicelli & an Italian-Style Green Salad with Buttermilk Parmesan-Peppercorn Dressing make these family favorites complete meals.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Two large chicken breasts are all that is needed & they make more than generous servings. Let the weight guide you when purchasing them.
1a
Slice the each chicken breast in half horizontally to butterfly them & create 4 {1/2-inch} thick pieces. Combine the flour, 1/2 teaspoon kosher salt, the oregano & the black pepper in a medium bowl. Whisk together the egg & the buttermilk in a medium bowl. Combine the remaining 1/2 teaspoon salt & the bread crumbs in a medium bowl.
No. 2
Preheat the oven to 350 degrees. Heat the oil over Medium-High in an oven-proof 13-inch skillet. Dredge the chicken first in the flour mixture, then in the buttermilk mixture & finally in the bread crumbs. Place them in the hot oil.
No. 3
Cook 3 minutes per side or until golden brown, turning once.
No. 4
Top each piece of chicken with 3 tablespoons marinara sauce.
No. 5
Next, top each piece with 1/2 tablespoon Parmesan.
5a
Then, 1 tablespoon Provolone-Mozzarella cheese blend.
No. 6
Bake 12 to 15 minutes or until the cheese melts & the chicken registers 165 degrees using a thermometer. Sprinkle with crushed red pepper flakes & additional black pepper. Garnish, if desired. Serve the Chicken Parmesan with hot buttered vermicelli noodles.
The Tune
“Mambo Italiano” Rosemary Clooney
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