Polla alla Parmigiana: Chicken Parmesan

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Pollan alla Parmigiana: Chicken Parmesan at home. One portion of this dish contains about 46g of protein, 27g of fat, and a total of 619 calories. For $2.94 per serving, you get a main course that serves 6. 3 people have made this recipe and would make it again. A mixture of chicken breasts, eggs, marjoram, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 84%, this dish is outstanding. Try Pollan alla Parmigiana: Chicken Parmesan, Eggplant Parmesan (Melanzane alla Parmigiana), and Aubergine, tomato & Parmesan bake (Melanzane alla Parmigiana) for similar recipes.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven at 350
2. Pound the chicken breast or tights until they are even and inch thick.
3. On a shallow dish combine the flour, salt and pepper. On a second dish, beat the eggs with 1 tablespoon of water. On a third dish, combine the bread crumbs, panko, marjoram and parmesan cheese.
4. Coat the chicken on both sides with the flour mixture, shaking off any excess, then dip both sides into the egg mixture and dredge both sides in the bread crumbs mixture.
5. Heat the oil in a large saute pan and cook breaded thighs on medium high for 2 to 3 minutes on each side, until the chicken is golden brown on each side. Do not overcrowd the skillet. Remove and place in a cookie sheet.
6. Smear tomato sauce over the chicken and top with a mozzarella slice.
7. Place in the oven and cook until the mozzarella has melted.

 

Step by step:

1. Preheat oven at 350Pound the chicken breast or tights until they are even and inch thick.On a shallow dish combine the flour, salt and pepper. On a second dish, beat the eggs with 1 tablespoon of water. On a third dish, combine the bread crumbs, panko, marjoram and parmesan cheese.Coat the chicken on both sides with the flour mixture, shaking off any excess, then dip both sides into the egg mixture and dredge both sides in the bread crumbs mixture.

2. Heat the oil in a large saute pan and cook breaded thighs on medium high for 2 to 3 minutes on each side, until the chicken is golden brown on each side. Do not overcrowd the skillet.

3. Remove and place in a cookie sheet.Smear tomato sauce over the chicken and top with a mozzarella slice.

4. Place in the oven and cook until the mozzarella has melted.

Nutrition Information:

covered percent of daily need