Chicken Parmigiana
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1
By Food Network.com
Chicken Parmigiana
Instructions
Prep:30minCook:45min
If you've only had restaurant chicken parm, you will be pleasantly surprised at how light a homemade version tastes. Making your own tomato sauce and using fresh mozzarella in place of the plasticky brick from the grocery store go the extra mile to ensure that every element is just that much better.
Updated at: Thu, 21 Nov 2024 07:51:36 GMT
Nutrition balance score
Good
Glycemic Index
61
Moderate
Glycemic Load
61
High
Nutrition per serving
Calories1709.1 kcal (85%)
Total Fat101.1 g (144%)
Carbs101.2 g (39%)
Sugars23.6 g (26%)
Protein95.3 g (191%)
Sodium1762.6 mg (88%)
Fiber9.9 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4boneless skinless chicken breasts
pounded thin
salt
freshly ground black pepper
2 cupsall-purpose flour
seasoned with salt and pepper
4eggs
large, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cupspanko bread crumbs
1 cupvegetable oil
or pure olive oil
1 poundfresh mozzarella
thinly sliced
¼ cupparmesan
freshly grated
fresh basil
or parsley leaves, for garnish
2 tablespoonsolive oil
1spanish onion
large, finely chopped
4 clovesgarlic
smashed with some kosher salt to make a paste
2 x 28 ouncecans plum tomatoes
and their juices, pureed in a blender
1 x 16 ouncecan crushed tomatoes
1can tomato paste
small
1bay leaf
1 bunchitalian parsley
small
1cubano chile pepper
chopped
salt
freshly ground pepper
Instructions
View on Food Network.com
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Notes
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Crispy
Delicious
Easy
Go-to
Moist
