New & Improved Chicken Parmesan Recipe:- Especially when it is made with fresh mozzarella, which is something that is nearly never used in restaurants, chicken parm is one of my favourite dishes.
There is no question that we can use the real item at home, but it can be quite expensive. As a result, I experimented with a novel cheese spread that was made with ricotta that was enriched with sharp Cheddar.
New & Improved Chicken Parmesan Recipe
Ingredients
- 2 large skinless, boneless chicken breast halves
- ½ teaspoon kosher salt
- 1 pinch ground black pepper
- ½ cup flour
- 1 egg, beaten
- ¾ cup dry bread crumbs
- ½ cup light olive oil for frying, or as needed
- ½ cup ricotta cheese
- ½ cup shredded sharp white Cheddar cheese
- salt and freshly ground black pepper to taste
- ½ teaspoon olive oil
- 2 tablespoons grated Parmigiano-Reggiano cheese for topping
Directions
Preheat the oven to 260 degrees Celsius (500 degrees Fahrenheit). Prepare a baking sheet with a rim by lining it with aluminium foil.
The chicken breasts should be pounded gently between two layers of plastic until each breast has an equal thickness between them. One side of the breasts should be seasoned with kosher salt and black pepper, and then placed on a platter.
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Dust with flour and push it into the surface to ensure that it is evenly coated and to assist it in adhering. After turning, repeat the process on the other side, adding flour, salt, and pepper.
Make sure to remove any extra flour from the platter, and then return the chicken breasts to the plate. Apply beaten egg to the breasts and make sure that each side is coated.
One half of the bread crumbs should be spread across the bottom of a second plate. Put the chicken in the bread crumbs and set it aside. Place the crumbs on the sides of the chicken. The remaining crumbs should be sprinkled on, and each side should be coated completely.
Prepare a skillet with a half-inch of olive oil by heating it over medium-high heat. Cook the chicken for two to three minutes on each side, or until it is golden and crispy. Place on the baking sheet that has been prepared.
In a bowl, combine the ricotta cheese and the Cheddar cheese separately. Olive oil, salt, black pepper, and cayenne pepper should be stirred in.
Half of the cheese mixture should be spread on each breast, but it should not be enough to reach the edges of the breast. Parmigiano-Reggiano cheese should be sprinkled on top, and olive oil should make a drizzle.
After ten to twelve minutes of baking on the middle rack of an oven that has been preheated, the cheese should have melted, the chicken should no longer be pink in the centre, and the juices should run clear.
The temperature should be at least 165 degrees Fahrenheit (74 degrees Celsius) when an instant-read thermometer is pushed into the centre.
To serve, spread the marinara sauce that has been prepared in a broad circle on plates that are already warm. To finish, scatter chopped parsley over the chicken that is placed in the centre.
Nutrition Facts
- Total Fat 46g
- Saturated Fat 15g
- Cholesterol 259mg
- Sodium 2073mg
- Total Carbohydrate 85g
- Dietary Fiber 7g
- Total Sugars
- Protein 61g
- Vitamin C 5mg
- Calcium 414mg
- Iron 7mg
- Potassium 898mg