Sunday Night Chicken Parm
ID: d987e44c...
An upgraded classic Chicken Parmesan recipe featuring crispy pan-fried cutlets baked over a rich tomato-ricotta sauce and topped with melted fresh mozzarella.
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🍳 調理の流れ
Simmer chopped onions, garlic, crushed tomatoes, basil, and salt for 30 minutes to make the sauce. → Bread the chicken cutlets in a parmesan-egg wash and seasoned breadcrumbs. → Pan-fry the cutlets in hot oil until golden brown on both sides, then drain. → Stir ricotta and parmesan into the tomato sauce, then layer sauce, chicken, mozzarella, and parmesan in a baking dish. → Bake at 425°F for 10 minutes until bubbly and serve with sauce-tossed pasta.
調理手順
簡単な手順
Simmer chopped onions, garlic, crushed tomatoes, basil, and salt for 30 minutes to make the sauce. → Bread the chicken cutlets in a parmesan-egg wash and seasoned breadcrumbs. → Pan-fry the cutlets in hot oil until golden brown on both sides, then drain. → Stir ricotta and parmesan into the tomato sauce, then layer sauce, chicken, mozzarella, and parmesan in a baking dish. → Bake at 425°F for 10 minutes until bubbly and serve with sauce-tossed pasta.
イントロ
An upgraded classic Chicken Parmesan recipe featuring crispy pan-fried cutlets baked over a rich tomato-ricotta sauce and topped with melted fresh mozzarella.
ステップ 1
Add olive oil, chopped onions, and garlic to a cold pot, then turn on the heat to gently soften them.
ステップ 2
Pour in the hand-crushed tomatoes, fresh basil, a splash of water, and a pinch of salt. Stir and simmer partially covered for 30 minutes.
ステップ 3
Prepare the breading station: whisk the eggs with a handful of grated parmesan and salt in one dish, and mix the breadcrumbs with parmesan and salt in another.
ステップ 4
Dip each chicken cutlet into the egg wash, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
ステップ 5
Fry the breaded cutlets in hot light olive oil for about 2-3 minutes on each side until crispy and golden brown, then drain on paper towels.
材料リスト
重要なメモ
Starting onions and garlic in cold oil helps release their flavors gently without browning or burning.
Avoid using paper-thin pre-sliced chicken cutlets as they will easily dry out and become rubbery when baked.
Choose a firmer, dry-style fresh mozzarella instead of the very wet variety packaged in water to avoid making the dish watery.
Adding ricotta and parmesan directly into the marinara sauce gives it an incredibly rich and creamy texture.
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