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You are here: Home / Food / Decadent Cooking / Chef Bob Does it Again: Cheesy Chicken Parmigiana

Chef Bob Does it Again: Cheesy Chicken Parmigiana

October 17, 2012 | Chef Bob |

Do not go to a restaurant for this classic Italian favorite. With just 30 minutes preparation time, this breaded chicken, cheese, tomatoes and herb dish can be on the table in less than an hour.   Please enjoy, as it only takes 30 minutes to prepare.  See bottom of the page for variations.  Comments welcome!  Buena Appétit!

 

Prep Time: 30 mins

Total Time: 55 mins

Servings: Makes four servings.

 

Ingredients

1/3 cup chopped onion

1 clove garlic, minced

1 tablespoon butter or margarine

1 14-1/2-ounce can diced tomatoes, undrained

1/2 teaspoon sugar

1/8 teaspoon salt

Dash black pepper

1/4 cup snipped fresh basil

4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)

1/3 cup seasoned fine dry bread crumbs

3 tablespoons grated Parmesan cheese

1/2 teaspoon dried oregano, crushed

1 beaten egg

2 tablespoons milk

3 tablespoons olive oil or cooking oil

1/4 cup shredded mozzarella cheese (1 ounce)

1 tablespoon grated Parmesan cheese

Enough pasta for 4 (I prefer Angel Hair for formal dinners, Linguini or spaghetti for a heartier meal, with a soup, salad, and of course Garlic Bread.

Directions

For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.

Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.

In a shallow dish, stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet, cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Move the chicken to a serving platter.

Spoon the sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts.  This makes four servings.

 

Veal or Pork Parmigiana

Prepare as above, except substitute 1-pound boneless veal sirloin steak or boneless veal leg round steak, or boneless center cut pork chops cut 1/2-inch thick as for the chicken breast halves. Cut meat into four, serving-size pieces and pound to 1/4-inch thickness as above.

 

Creamy Tomato Chicken Parmigiana

Prepare as above, except after simmering the sauce for 10 minutes or to desired consistency, slowly add 3 tablespoons whipping cream, half-and-half, or light cream, stirring constantly. Cook and stir for 3 minutes more and then stir in the basil.

 

Seafood Parmigiana

Prepare as above, except after simmering the sauce for 10 minutes or to desired consistency, substituting any large white fish (cod, orange roughy, pollock, even lobster tails for the meat.  Don’t pound the lobstar as it will break up, just bread and fry at 350 till it is golden brown.  Drain these on a rack, not paper towls as the crust will get soggy.

Serving Suggestion:

 

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Filed Under: Decadent Cooking, Food, Healthy Eating

Comments

  1. Toni_M says

    October 18, 2012 at 5:16 am

    Sounds delish! Thanks for sharing. 🙂

    • dasdbobb says

      October 18, 2012 at 10:03 am

      @Toni_M
      Thanks Toni, this  is absolutly awesome with some good hot Italian Parmigiano-Reggiano garlic bread!

  2. Bren82 says

    October 18, 2012 at 5:40 am

    Definitely trying this recipe next weekend.

    • dasdbobb says

      October 18, 2012 at 9:58 am

      @Bren82
       Thanks Bren82, I’m sure you won’t be disappointed!

  3. MixedUpInVegas says

    October 18, 2012 at 8:43 am

    Reading your recipes makes me hungry, Chef Bob!  You’re making my menu planning for the next week pretty easy–just make whatever you posted when it is my turn to cook!

    • dasdbobb says

      October 18, 2012 at 9:57 am

      @MixedUpInVegas
       That’s the idea.  Most of these can be preped in advance, and held untill needed.  A good staff in food service will prep everything needed for service.  Preparation is the key to sucess, in food service and home!  Enjoy!  And Stay Hungry My Friends.

      • MixedUpInVegas says

        October 18, 2012 at 10:16 am

        @dasdbobb
         I also like that you made alternative choices available.  Beloved Spouse likes veal, but I’m not all crazy about it.  Made this way, it won’t seem so blah.

        • dasdbobb says

          October 18, 2012 at 10:25 am

          @MixedUpInVegas
           I like the pork, and I made it for a wedding reception using the lobster some years ago.  It went over like very well, thus the reason i’ve kept it in as an alturnative.  Thank,

        • MixedUpInVegas says

          October 18, 2012 at 10:36 am

          @dasdbobb
           Bob, I love lobster, but I don’t think I would serve it covered up with tomatoes and cheese!  It’s expensive!  You wanna taste the lobster, not the sauce!  Besides, lobster doesn’t need to be gussied up much.  You want to enjoy the delicate flavor, don’t you?

        • dasdbobb says

          October 18, 2012 at 12:30 pm

          @MixedUpInVegas
           I would, but i’m alergic to shell fish.  🙁 Instant death if i eat it.  LOL
          Enjoy, Stay Hungry!

  4. onthewaydown says

    October 18, 2012 at 2:05 pm

    I will definitely be making it this weekend! I’d love to see how this goes, especially since my cooking skills are not the greatest.

    • dasdbobb says

      October 18, 2012 at 3:11 pm

      If you need any help with anything, send me an email.  chefbob@chef.net.  I’ll be happy to help you along, with any questions you have.  Just follow the recipe, when you pound the chicken flat put into a gallon size plastic storage bag..  that way there’s mo mess,  no chicken parts flying all over the place, and on you.  LOL  The rest of it is pretty simple, pay attention, and don’t skip any steps and you’ll be rewarded sith a spectacular meal! 
        Chef Bob

      • onthewaydown says

        October 18, 2012 at 7:45 pm

        @dasdbobb Thank you!  I will definitely be emailing you if I have trouble.

        • dasdbobb says

          October 26, 2012 at 6:56 am

          @onthewaydown
           Hi!  Were you able to make this over the weekend?  How did it turn out?  Let me know!  Chef Bob.

  5. MixedUpInVegas says

    October 25, 2012 at 8:36 pm

    Chef Bob, made your Parmigiana recipe using lightly pounded pork cutlets.  Served over whole wheat fettuccini.  Beloved Spouse ate 2 big helpings and raved over it. I loved it, too.  Easy and delish.  The light tomato and fresh basil sauce was perfect for the dish.  The pork cooked up very tender.  Thanks for the great recipe!!

    • dasdbobb says

      October 26, 2012 at 6:54 am

      @MixedUpInVegas
       THANK YOU!!!I’m so happy you enjoyed this!  The whole wheat pasts was an excellent idea, two large portions huh?  I’m so happy I was able to help y’all enjoy another good meal.  Stay tuned, as there is still more to come!!  Chef Bob.

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