Debbies Chicken Parmesan Recipes

THE BEST CHICKEN PARMESAN

Steps:

• Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
• Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
• shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
• Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
• Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
• Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

DEBBIE'S CHICKEN PARMESAN

Steps:

• Pound chicken breasts to about 1/4 inch thin between 2 pieces of plastic wrap (like Saran Wrap) and set aside.
• Put flour in a dish big enough to coat chicken cutlets.
• Mix the eggs and water together and put in a dish large enough to fit cutlets.
• Mix flour, parmesan cheese and garlic salt in a dish large enough to coat cutlets.
• Coat the chicken in flour on both sides and shake to remove excess flour.
• Dip the chicken in egg on both sides.
• Coat the chicken in bread crumbs on both sides and shake to remove excess.
• Set aside once all the cutlets are coated.
• Heat oil in pan on medium until hot enough and fry cutlets about 2 minutes on each side until browned, then put on paper towels to absorb the grease.
• Put cooked cutlets in a pan, top with tomatoe sauce then cheese mixture and bake in a preheated 350 degree oven for about 15 minutes until cheese has melted.
• NOTE: When I freeze the cutlets I like to freeze them without the sauce or cheese and add it when I thaw the cooked cutlets.

BEST CHICKEN PARMESAN

Steps:

• Heat a large skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Stir in chopped basil at the last minute.
• Bring a large pot of lightly salted water to a boil while sauce is cooking. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/4-inch thickness.
• Prepare a breading station with 3 large mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
• Dredge each piece of chicken in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining chicken and set on a plate.
• Heat about 1 inch canola oil in a large cast iron skillet over medium-high heat until hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes. Serve with marinara sauce and rigatoni.

CHEESY CHICKEN PARMIGIANA

Steps:

• In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture., In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.