Best Chicken Parmesan

Best Chicken Parmesan is a main course that serves 6. One serving contains 636 calories, 53g of protein, and 26g of fat. For $2.62 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. 9 people have tried and liked this recipe. Not a lot of people really liked this Mediterranean dish. This recipe from Foodista requires bread crumbs, chicken cutlets, mozzarella cheese, and parmesan cheese. With a spoonacular score of 75%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Easy Parmesan Chicken Fingers and Parmesan Chicken Wraps, Easy Parmesan Chicken Fingers and Parmesan Chicken Wraps, and Easy Parmesan Chicken Fingers and Parmesan Chicken Wraps.

Servings: 6

 

Ingredients:

2 cups Italian style bread crumbs

8 (3-ounces each) chicken cutlets

3 eggs beaten

1 cup Flour

4 cups mozzarella cheese (depending on how much cheese you like)

1/2 cup Parmesan cheese (Grated fresh, not from a green can)

vegetable oil for frying (you can bake them too, but they're better fried!)

Equipment:

meat tenderizer

plastic wrap

frying pan

knife

pot

baking pan

oven

Cooking instruction summary:

  1. Depending on how think your chicken breasts are, place them under plastic wrap and pound until thin. If you don't have a meat pounder, use a heavy pot of skillet. You can also fillet these with a knife.
  2. Get 3 pie plates or containers. Put flour in one, beaten eggs in one and bread crumbs in one.
  3. Dredge chicken breast in flour, then in the egg wash, and then the bread crumbs.
  4. Fry cutlets in vegetable oil over med heat. Fry until golden brown.
  5. Spread a little marinara on the bottom of a 13x9 baking dish.
  6. Make a layer of chicken. Add more marinara. Use most of the first quart. Add a layer of the cheeses. Repeat layers. Sprinkle parsley over last layer of cheese. Bake in a pre-heated 350 degree oven covered for 35 minutes. uncover and bake until top is bubbly!

 

Step by step:


1. Depending on how think your chicken breasts are, place them under plastic wrap and pound until thin. If you don't have a meat pounder, use a heavy pot of skillet. You can also fillet these with a knife.Get 3 pie plates or containers. Put flour in one, beaten eggs in one and bread crumbs in one.Dredge chicken breast in flour, then in the egg wash, and then the bread crumbs.Fry cutlets in vegetable oil over med heat. Fry until golden brown.

2. Spread a little marinara on the bottom of a 13x9 baking dish.Make a layer of chicken.

3. Add more marinara. Use most of the first quart.

4. Add a layer of the cheeses. Repeat layers. Sprinkle parsley over last layer of cheese.

5. Bake in a pre-heated 350 degree oven covered for 35 minutes. uncover and bake until top is bubbly!


Nutrition Information:

Quickview
635k Calories
53g Protein
26g Total Fat
43g Carbs
25% Health Score
Limit These
Calories
635k
32%

Fat
26g
40%

  Saturated Fat
13g
81%

Carbohydrates
43g
15%

  Sugar
3g
4%

Cholesterol
219mg
73%

Sodium
1028mg
45%

Get Enough Of These
Protein
53g
107%

Selenium
73µg
105%

Vitamin B3
15mg
78%

Phosphorus
685mg
69%

Calcium
562mg
56%

Vitamin B6
0.97mg
49%

Vitamin B1
0.62mg
41%

Vitamin B2
0.7mg
41%

Vitamin B12
2µg
39%

Zinc
4mg
27%

Manganese
0.52mg
26%

Folate
97µg
24%

Vitamin B5
2mg
24%

Iron
3mg
22%

Magnesium
70mg
18%

Potassium
607mg
17%

Vitamin A
722IU
14%

Copper
0.18mg
9%

Fiber
2g
9%

Vitamin D
0.89µg
6%

Vitamin K
4µg
4%

Vitamin E
0.65mg
4%

Vitamin C
1mg
2%

covered percent of daily need
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Related Videos:

Best Ever Crispy Chicken Parmesan

 

Ultimate Easy Chicken Parmesan Recipe - How to Make the Best Homemade Chicken Parmesan

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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