Is success determined at birth or it’s a result of hard work? Let’s do this Chicken Parmesan and see for ourselves!
As I recently have some time, I had been searching on the web a few days ago. Looking for new, challenging ideas, inspirational recipes that I have never tasted before, to astonish my loved ones with. Hunting for quite some time but could not discover any interesting stuff. Just before I wanted to give up on it, I came upon this delicious and easy treat by chance on Suncakemom. The dessert seemed so yummy on its pic, that called for immediate actions.
It absolutely was simple enough to imagine the way it’s made, its taste and just how much my hubby is going to want it. Actually, it is quite easy to impress the guy in terms of cakes. Yes, I’m a lucky one. Or maybe he is.Anyways, I visited the blog and followed the step-by-step instuctions that were accompanied by nice pictures of the procedure. It just makes life faster and easier. I can imagine that it is a bit of a effort to shoot photographs down the middle of cooking in the kitchen as you may ordinarily have gross hands and so i seriously appreciate the time and effort she put in for making this post .
That being said I am encouraged to present my personal formulas in the same way. Appreciate your the thought.
I was fine tuning the original formula create it for the taste of my family. I’ve got to tell you it had been an awesome outcome. They loved the flavour, the thickness and loved getting a delicacy like this during a busy workweek. They ultimately asked for even more, many more. Hence the next occasion I’m not going to make the same mistake. I’m going to double the volume .
Chicken Parmesan Recipe credit goes to suncakemom.
Heat olive oil in a pan then saute the diced onion on high heat until it gets a glassy / translucent look for about 3-5 minutes. Add the crushed garlic and saute until it gets fragrant for about a minute.
Mix in the pureed tomato. Stir everything together nicely then place a lid halfway on pan and cook the sauce until its water content is somewhat reduced, for about 20 – 3o minutes.
10 minutes before finishing, stir in basil and oregano. With aromatic herbs -especially fresh ones- it is recommended to wait until the end so the dish can keep their scent.
Pound the chicken fillet to a about ½” / 1cm thick or simply cut it in half horizontally. We can also cut them into stripes. It’s tastier but it also means more work when breading.
Rub the chicken breast with salt and black pepper to taste. Rub in garlic powder and onion too. If there is time on our hands put the seasoned breast into the fridge for 1 – 24 hours. Get the breading station ready by measuring out the flour and breadcrumbs onto two plates. Beat the eggs in a medium bowl. In case of keto, we only need 1 plate for almond flour.
Flour both sides of the chicken breast by laying one side then the other into the flour.
Transfer the floured chicken breast into the beaten eggs.
Finally dunk both side of the egged chicken breast into the breadcrumbs and put it onto a plate. Repeat the process with the rest of the chicken breasts. In case of almond flour, use eggs and almond flour and don’t stack the meats up after dunking them into eggs as they will stick together.
Pour ½ cup / 125 ml oil into a frying pan heat it up to medium high and fry the chicken breasts until they get a golden brown color for about 2 -3 minutes.
Flip them over and fry to golden brown for another 2 -3 minutes. Repeat with the remaining breasts.
Spread half of the marinara sauce on the bottom of the casserole dish then sprinkle half of the grated Parmesan on top.
Place the chicken breasts onto the sauce then sprinkle the other half on the Parmesan on top.
Spread the other half of the marinara sauce on top then add the Mozarella.
Set the oven to broiling on highest temperature and put the Chicken Parmesan in until golden brown spots starts to appear on the cheese for about 10 – 15 minutes.