Curried Lentils, Tomato and Coconut Soup
Curried lentils, tomato, and coconut soup. Experimenting with new flavors, mainly curry, which I am sure by now you may …
Chicken parmigiana or chicken parmesan recipe. One of those dishes that we are never tired of it and cannot get enough of. At least at my house.
Chicken breasts, butterflied, and pounded are a treat. You can also use chicken thighs too. Either way, skinless and boneless.
Tomato sauce and mozzarella goodness melted all over. What there is not to like? Breaded chicken with tons of flavor.
One of the most beloved dishes and quite popular as well. Chicken breasts or thighs, that are pounded to the same thickness. Seasoned and dredged either with panko or breadcrumbs. Fried to a perfect crisp on the outside, and soft inside.
Once done, the chicken cutlets are placed on a cookie sheet, tomato sauce poured over it, as well as a generous slice of mozzarella cheese. Finish baking in the oven until the mozzarella has melted and starts to bubble.
I love it therefore I add the thickest slices I could get away with. Just remember that the thicker they are, they will not melt as fast.
I would not use burrata as it will be too mushy and render your chicken too wet. Shredded mozzarella will work well.
Watch for the cooking time as you do not want to have your chicken undercooked.
Every oven cooks differently. Keep an eye on your chicken parmigiana when in the oven as it will burn faster than you think.
If you prepare pasta alongside, you may want to start boiling the water before placing the chicken in the oven.
Within 30 minutes this wonderful chicken recipe is on your table. Enjoy this super easy and super delicious dish and just have fun creating your own version.
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Equipment and Ingredients used to create this recipe
Preheat oven at 350°
Pound the chicken breast or tights, between plastic wrap, until they are even and ¼ 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.
Heat the oil in a large sauté pan, ½ inch up to the skillet side, 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.
Smear tomato sauce over the chicken and top with a mozzarella slice.
Place in the oven and cook until the mozzarella has melted.
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This looks delicious! Thank you for sharing!
Thank you Courtney!. The pleasure is all mine.
Bon Appetit!
Saved this recipe, can’t wait to try! 🙂
You will love it! Easy and super delicious.
Thank you for stopping by.
sounds like a very easy meal to serve and enjoy. My niece will sure like this recipe. Thank you for sharing
The pleasure is all mine.
Thank you for stopping by and enjoy it.
This is one of my favorite meals my Italian mother in law makes when we go over for dinner. Always so tender and delicious!
I totally agree with you I can never get enough Chicken Parm! Your recipe sounds amazing…and easy which I love.❤️
Thank you. I love the simplicity of clean cooking. That to me is the only way to enjoy all the flavors.
Enjoy!!
Thank you so much Emily.
The melted goodness makes my mouth water. 😊 I love your recipe, it is simple to make yet so delicious. Perfect for weekday dinner. Thank you for sharing
The pleasure is all mine and, yes, all that wonderful cheese is just delicious once you bite into it.
Perfect any night.
Thank you for reading my recipe.