![]() Sprinkle with basil and serve immediately, passing remaining sauce separately. Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. NOTESĢ tablespoons Fresh basil coarsely choppedĢ boneless, skineless chicken breasts trimmed, halved horizontally, and pounded 1/2 inch thickĢ ounces whole-milk mozarella cheese shredded (1/2 cup)Ģ ounces fontina cheese shredded (1/2 cup)ġ 1/2 ounces Parmesan cheese grated (1/4 cup)ĥ. Transfer cutlets to paper towel-lined plate and repeat with remaining cutlets.ĥ. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 1 1/2 to 2 minutes. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1 1/2 to 2 minutes. US Customary Metric 2 chicken breasts (cut into thin halves, or use chicken breast cutlets) cup flour 2 large eggs (beaten) 1 cup. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Transfer cutlet to large plate and repeat with remaining cutlets.Ĥ. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Sprinkle with the grated parmesan cheese. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Spread a few tablespoons of marinara sauce over each chicken breast, and top with a slice of provolone cheese. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish or pie plate. Whisk egg and flour together in shallow dish or pie plate until smooth. Adjust oven rack 4 inches from broiler element and heat broiler. Combine mozzarella and fontina in bowl set aside.ģ. Get the best and cheesiest recipes for chicken parmesan. FOR THE CHICKEN: Sprinkle each side of each cutlet with 1/8 teaspoon salt and let stand at room temperature for 20 minutes. Now add 1-2 spoonfuls of sauce on top of the centers of the cooked. Off heat, stir in basil and remaining 1 tablespoon oil season with salt and pepper to taste. Cook on each side for 2-3 minutes or until golden brown. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Stir in tomatoes and sugar increase heat to high and bring to a simmer. Add garlic, 3/4 teaspoon salt, oregano, and pepper flakes cook, stirring occasionally, until fragrant, about 30 seconds. ![]() FOR THE SAUCE: Heat 1 tablespoon oil in medium saucepan over medium heat until just shimmering.
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