Chicken Parmesan

Name: Chicken Parmesan
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp balsamic vinegar; 6 Tbsps dry Italian bread crumbs; 794 grams crushed tomatoes, preferably organic; 4 thin chicken cutlets (about 1 1/4 pounds total); 2 larges egg whites; 3 Tbsps all-purpose flour; 59 milliliters chopped fresh basil leaves; 2 cloves garlic, minced; 1 Tbsp olive oil; 4 teaspoons olive oil; 2 Tbsps grated Parmesan; 118 milliliters part-skim shredded mozzarella cheese; 0 teaspoons red pepper flakes; 4 servings Salt to taste; 118 milliliters small yellow onion, chopped

Chicken Parmesan might be just the main course you are searching for. This recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 471 calories, 48g of protein, and 16g of fat. This recipe serves 4. If you have olive oil, flour, garlic, and a few other ingredients on hand, you can make it. To use up the bread crumbs you could follow this main course with the Chocolate Banana Bread as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Watch how to make this recipe.

Heat the oil in a large nonstick skillet over medium heat.

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Cooking Oil

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Frying Pan

Add the onion and cook until softened and lightly browned, about 5 minutes.

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Onion

Add the garlic and cook until fragrant, about 1 to 2 minutes.

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Garlic

Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes.

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Red Pepper Flakes

Tomato

Vinegar

Sauce

Salt

Remove from the heat; stir in the basil.

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Basil

Chicken: Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.

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Cooking Spray

Whole Chicken

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Baking Pan

Oven

Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl.

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Egg Whites

Salt

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Bowl

Combine the bread crumbs and Parmesan on a sheet of waxed paper.

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Breadcrumbs

Parmesan

Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat.

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Egg Whites

Whole Chicken

Dip

All Purpose Flour

Heat the oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes.

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Whole Chicken

Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese.

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Whole Chicken

Cheese

Sauce

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Baking Pan

Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.

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Cheese

Sauce

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Oven

Aluminum Foil

Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe.

Equipment

Ingredients

Servings:

1Tbsp

balsamic vinegar 6Tbsps

dry Italian bread crumbs 794grams

crushed tomatoes, preferably organic 4

thin chicken cutlets (about 1 1/4 pounds total)2larges

egg whites 3Tbsps

all-purpose flour 59milliliters

chopped fresh basil leaves 2cloves

garlic, minced 1Tbsp

olive oil 4teaspoons

olive oil 2Tbsps

grated Parmesan 118milliliters

part-skim shredded mozzarella cheese 0teaspoons

red pepper flakes 4servings

Salt to taste 118milliliters

small yellow onion, chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Casaloste Chianti Classico Riserva. It has 4.4 out of 5 stars and a bottle costs about 28 dollars.

Casaloste Chianti Classico Riserva

Intense ruby red color. Its bouquet blends the typical fruity aromas of Sangiovese (such as blackberry, ripe marasca, plum) with the elegant notes of wood. On the palate it is velvety and harmonious with an excellent balance between acidity and sweet tannins. Aging wine, gives its best from the 5th year after the harvestIt goes with grilled red meat. Its harmony and typicality are also exalted perfectly by aged cheeses.