Golden pieces of lightly breaded chicken breast are baked in a homemade tomato sauce and topped with mozzarella cheese.
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I actually used veal instead of chicken..A key to keeping either meat tender is pound it flat..I got creative with the sauce as well..but the technique of how to prepare and cook the dish, I did not waiver. It was wonderful and flavorful. My husband said it was better than his favority Italian restaurant where he normally orders Veal Parmigiana
It is always a pleasure to have great success with the first attempt at a new recipe. I had never thought of adding salt (I used sea salt) and fresh pepper to the chicken before cooking. The entire family voted this dish as a must-have favorite.
My husband said I should be proud to serve this to any Italian! It was really good. I made the tomato sauce using the paste you show in the drill down. It says it is double concentated so I was a bit unsure of the amount needed but figured this is not an exact science and the end result was great.
This was really easy to make, especially since you didn't have to keep tabs on the chicken in the pan. You just had to take it up when the crumbs had browned.
I wonder though, is there any particular reason for the flour step before the egg and the breadcrumbs? Seemed a bit pointless when you added the breadcrumbs right afterwards.
This method of breading (flour, egg and then breadcrumbs) is actually a classic French technique called "paner à l'anglaise".
The flour is important to the process as it sort of acts like a glue once coated with the egg. This helps the breadcrumbs stick to the food better.
BTW - your suggestion for leftovers made me hungry :-)
I think that the lemon garlic rapini would go very nicely with this.
And yes indeed you are right this dish is particularly good friends with pasta http://mdia.rouxbe.com/recipes/1060/preview
Hope this helps!
I made this recipe two nights in a row for groups of 14 and 10 and it came out fantastic. I promised a friend I'd make it for her birthday, and realized that normally when I follow recipes something gets messed up so I might as well do a practice run for friends at school. Both times I got nothing but complements.
I made this dish, along with the recipes on this site for brown sugar roasted carrots, roasted cauliflower, spaghetti with oil and garlic, and served the french fries as appetizers. Everything was wonderful.
Cut the eggplant - one with shiny skin and firm - into 1/4 " thick rounds (skin on). Salt liberally for 30-45 minutes, then rinse and pat dry. This removes bitter juices and softens texture of the eggplant. Season and proceed as with chicken. Fry until eggplant is tender, then bake with sauce and cheese. Great stuff!
A good pinch per slice of eggplant. Even if you think you're over-salting, the salt will be rinsed off. It simply removes bitter flavours. Bake at 400 F until cheese melts, bubbles, and goes golden. Remember that with baking temperatures, unless you're baking souffles or cakes, the oven temp can be anywhere between 350-425. It's then a matter of watching for the indicators that you're done.
This is a delicious recipe! Simple! The whole family loved it and even my pickiest eater drooled (20 year old pregnant daughter). I made it pretty much as the video explained. I am enjoying what I am learning here and contemplating staying around for a while.
This recipe is easily scalable, so feel free to make either half or less than the full recipe. Also the tomato sauce can be made ahead and frozen into smaller portions. The chicken can also be cut ahead and frozen into portion-sizes...this way you can make a small batch whenever you feel like it. BTW - any leftovers of the dish will last for a couple of days in the refrigerator and they are super tasty. Hope this helps!
Hey awesome recipe! So Glad I found Rouxbe, but does parmesan cheese always have to be aged, and if so does it always have to smell and taste like.. poop? Because mine does and im thinking its just because its probably not that high quality.
It has been the best chicken parmigiana I ever cooked.
the video step by step is much easer.
I did my own tomato sugo,and I did sieb the flour:This recipe was cooked about 3hours ago at 5pm German time.
Thank you Rouxbe.
I found you when I was making a cake in a spain website the chef gave your name and here I am so happy,I love cookin and baking.and you rouxbe will be my teacher from now on.