Chicken Parmesan Made With Panko Crumbs Recipes

CHICKEN PARMESAN

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

YUMMY EASY CHICKEN PARMESAN RECIPE

Steps:

• Pat the chicken dry and cut in half, lengthwise. Pound the chicken breasts into thinner, evenly thick pieces. Season with salt and pepper.
• In medium bowl, mix together the breadcrumbs and parmesan cheese. In another bowl, beat the eggs and set aside.
• Dip each piece of chicken in egg and then dredge it in the breadcrumb/cheese mixture. Shake off any excess bread crumb coating. Repeat with the remaining pieces of chicken.
• In large skillet or frying pan, heat about 1/2 inch of oil over medium-high heat. After oil is heated, add the chicken. Cook for about 3 minutes on each side, or until the chicken is golden and cooked through. Fry in batches if needed to keep from crowding the pan.
• Remove the chicken from the oil and briefly drain on paper towels. Place the chicken on a serving platter or individual plates (even better if the platter or plates are warm).
• Serving Option 1: Top the cooked chicken with hot marinara sauce, mozzarella cheese and garnish with parsley. Serve warm.
• Serving Option 2 (oven method): If you want to have the cheese more hot and bubbly, you can bake the chicken in a preheated 350°F oven for about 5 minutes before serving. Top the chicken with the sauce and mozzarella cheese and then put in the oven for 5 minutes or until the cheese is melted. Garnish with parsley and serve warm.

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

BAKED PANKO CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees.
• Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
• Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
• Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
• Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.

PARMESAN & PANKO CRUSTED CHICKEN

Steps:

• Combine panko crumbs, seasonings, and parmesan cheese in a bowl.
• In a separate bowl add mayonaise.
• Spread mayonaise on chicken then dredge chicken in crumb mixture
• Spray a baking sheet with cooking spray
• Bake at 450º F for 20 mins or until thoroughly cooked.

CHICKEN PARMESAN MADE WITH PANKO CRUMBS

Steps:

• In a pie plate put the flour, parmesan cheese, garlic powder, salt and pepper. Stir to combine and set aside.
• In a second pie plate put the eggs and water. Beat together with a fork and set aside.
• In a third pie plate put the seasoned break crumbs and the panko (Japanese bread crumbs). Stir to combine and set aside.
• In a large nonstick frying pan put the oil and butter and heat over medium heat until the butter melts.
• Wash one chicken breast under cold running water and then dip in the flour mixture, covering well.
• Next, dip the chicken in the egg mixture.
• Finally, dip the chicken in the bread crumbs and then put into the frying pan.
• Repeat with 1-2 more chicken breast pieces and then fry until the chicken breasts are golden on both sides and a fork pierced into the meat shows that the meat is tender and cooked through.
• As the chicken pieces cook, remove the cooked pieces and add more to the pan until you have cooked 4-6 chicken breast pieces.
• To plate put a little marinara sauce on the plate. Top with a piece of cooked chicken. Top with some more marinara sauce, fresh chopped basil and the mozzarella cheese on the very top. Either broil in the oven or heat in the microwave just until the cheese melts.
• Serve at once with pasta on the side.
• Note: I usually either buy thin slices of chicken breast, buy chicken breast pieces that are not very fat, or pound the chicken breasts to flatten them.