Alright, foodies, let's talk about Chicken Parmigiana! It's one of those dishes that just screams comfort, right? Even when it's not the best version, there's still a kind of guilty pleasure in that classic combo of chicken and melty cheese. But what if we could take that comfort and amp it up with a healthy twist? Well, get your aprons on because we're about to do just that!
Now, I know, I know... the restaurant versions often come with that 'mystery' mozzarella, which can sometimes be a bit…rubbery, let’s say. And let's be honest, good cheese isn’t exactly cheap, making a homemade Parmigiana feel like a splurge. But trust me, it's a splurge worth taking, and using better ingredients is key to not only a superior flavour, but a healthier one too.
I've tweaked this recipe over time, hunting for that perfect balance of cheeses to layer on top of juicy, pan-fried chicken cutlets. And the result? A Parmigiana that not only tastes amazing but also leaves you feeling great. It’s the kind of dish that can turn a regular dinner into a mini-celebration—perfect for impressing friends or just treating the family to a delicious mid-week meal. And the beauty of making this yourself is you can avoid any unwanted ingredients and control the quality of the food.
So, let’s dive into this culinary adventure! Remember, a good meal shared with loved ones, paired with a glass of wine and great conversation, is what makes life truly enjoyable. And with a little planning, it doesn’t need to be too difficult to make a delicious meal, every time. For some fantastic ideas and to help plan your menu, check out the Menuistia App, your companion for all your cooking needs!
Here's What You'll Need:
For the Chicken:
- 2 large, boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1/2 cup of all-purpose flour (or almond flour for a gluten-free option)
- 1 large egg, beaten
- 3/4 cup of plain breadcrumbs (panko for extra crunch)
- Olive oil, for frying
For the Cheese Layer:
- 1/2 cup of part-skim ricotta cheese
- 1/2 cup of grated sharp white cheddar cheese (for a bit of bite, but feel free to mix it up with what you have)
- A generous pinch of salt and freshly ground black pepper
- A tiny pinch of cayenne pepper (just for a little warmth)
- 1/2 teaspoon of olive oil
- 2 tablespoons of grated Parmigiano-Reggiano (because, why not?)
The Steps To Parmigiana Perfection:
- Prep the Chicken: Start by pounding those chicken breasts to an even thickness. We want them to cook evenly. Season both sides with salt and pepper.
- Flour Power: Dredge the chicken in flour, making sure they’re well-coated on both sides.
- Egg Wash: Dip the floured chicken into the beaten egg, ensuring all surfaces are covered.
- Breadcrumb Bliss: Now, coat the chicken with breadcrumbs until they're nicely and evenly covered.
- Frying Time: Heat some olive oil in a pan over medium-high heat. Add the chicken and fry until golden brown and crispy on both sides.
- Cheese Mix: In a bowl, mix the ricotta and cheddar, add salt, pepper, a pinch of cayenne, and the olive oil. Mix until well-combined.
- Cheese Layer: Spread the cheese mixture on top of each fried chicken breast and sprinkle with the Parmigiano-Reggiano.
- Bake it: Place the chicken under the broiler or in a 500°F oven for 5-10 minutes, or until the cheese is beautifully melted and bubbly.
- Plate it Up: While the chicken is in the oven, prep your plates by adding a dollop of marinara sauce, leaving a space in the middle.
- Serve and Enjoy: Transfer the cheesy chicken onto the marinara sauce, garnish with fresh parsley, and serve immediately.
There you have it – a Chicken Parmigiana that’s not only delicious but also a bit healthier. It’s a meal that brings joy and good food together. And don't forget, with the Menuistia app, planning your meals and discovering new exciting recipes is a piece of cake (or should I say, chicken?). Happy cooking!