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Chicken Parmigiano Recipe

Name: Paul's On Main Streets CHICKEN PARMIGIANO Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces boneless skinless chicken breasts (about 7 oz each); 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs whole milk; 1.5 cups plain breadcrumbs (or panko for extra crisp); 0.25 cups grated Parmesan (for coating); 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 1 tsp salt (for coating); 0.5 tsp black pepper (for coating); 0.5 cups vegetable oil (for shallow frying); 2 cups house marinara sauce (homemade or good-quality jar); 1 cups fresh mozzarella, sliced or shredded; 0.25 cups grated Parmesan (for finishing); 4 pieces fresh basil leaves (optional, for garnish); 8 oz angel hair pasta (capellini); 1 tbsp salt (for pasta water); 1 tbs extra virgin olive oil or unsalted butter; 0.5 cups reserved pasta cooking water; 4 pieces Italian or French bread, sliced (for 4 slices); 2 tbs unsalted butter, softened; 1 tsp garlic, minced; 1 tsp parsley, finely chopped; 0.25 tsp salt

Inspired by Paul's On Main Street

Time50m

Serves2

7oz Halal breaded crispy Chicken breast, house marinara, mozzarella, and Parmesan cheese served with angel hair pasta and garlic toast

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Ingredients

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Chicken & Coating

2 pieces boneless skinless chicken breasts (about 7 oz each)

1 cups 00 bread flour

2 pieces Large eggs

2 tbs whole milk

1 1/2 cups plain breadcrumbs (or panko for extra crisp)

1/4 cups grated Parmesan (for coating)

1 tsp dried Italian seasoning

1/2 tsp Watkins garlic powder

1 tsp salt (for coating)

1/2 tsp black pepper (for coating)

1/2 cups vegetable oil (for shallow frying)

Sauce & Topping

2 cups house marinara sauce (homemade or good-quality jar)

1 cups fresh mozzarella, sliced or shredded

1/4 cups grated Parmesan (for finishing)

4 pieces fresh basil leaves (optional, for garnish)

Pasta

8 oz angel hair pasta (capellini)

1 tbsp salt (for pasta water)

1 tbs extra virgin olive oil or unsalted butter

1/2 cups reserved pasta cooking water

Garlic Toast

4 pieces Italian or French bread, sliced (for 4 slices)

2 tbs unsalted butter, softened

1 tsp Garlic, minced

1 tsp parsley, finely chopped

1/4 tsp Celtic sea salt

Method

Chicken & Coating

Prepare chicken

If chicken breasts are thicker than about 3/4 inch, butterfly or carefully pound between plastic wrap to an even thickness (about 1/2 inch). Pat dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp pepper.

Set up dredging station

Place flour in a shallow bowl. In a second bowl whisk eggs with 2 tablespoons milk until combined. In a third shallow bowl combine breadcrumbs, 1/4 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.

Coat chicken

Working one piece at a time: dredge chicken in flour shaking off excess, dip into egg mixture, then press into breadcrumb mixture to fully coat. Place breaded breasts on a rack or plate and let rest 5 minutes to help coating adhere.

Shallow fry

Heat a large skillet over medium heat and add 1/2 cup vegetable oil. When oil is shimmering (about 350°F or a drop of breadcrumb sizzles), add chicken breasts (do not overcrowd). Fry 3-4 minutes per side until golden brown and internal temperature reaches 155-160°F. Transfer to a paper towel-lined plate briefly. (Chicken will finish cooking in the oven.)

Sauce & Topping

Preheat oven

Preheat oven to 425°F (220°C). Lightly oil a baking dish or rimmed sheet.

Assemble parmigiano

Spoon about 1/2 cup marinara into the bottom of the baking dish per breast (reserve extra for pasta). Place fried chicken breasts on top of the sauce. Spoon another 1/4 to 1/3 cup marinara over each breast. Top each breast with an even layer of shredded or sliced mozzarella (about 1/2 cup per breast) and sprinkle with remaining 1/4 cup grated Parmesan.

Bake to finish

Bake in preheated oven for 8-10 minutes, or until cheese is melted and bubbly and chicken reaches 165°F internal temperature. If you want a browned top, set oven to broil for 1-2 minutes while watching carefully to avoid burning.

Garnish

Remove from oven and let rest 2 minutes. Garnish with torn fresh basil leaves if using.

Pasta

Cook angel hair

Bring a large pot of salted water to a rolling boil (use 1 tbsp salt). Add angel hair and cook according to package directions (typically 3-4 minutes) until al dente. Reserve 1/2 cup pasta cooking water, then drain.

Toss with sauce

Return pasta to pot off heat. Add 1 tbsp olive oil or butter, 1 cup of the reserved marinara sauce, and up to 1/2 cup reserved pasta water as needed to loosen and coat the pasta. Toss gently to combine and warm through. Taste and adjust seasoning with a pinch of salt if necessary.

Plate

Twirl a portion of angel hair onto each plate as a bed for the chicken parmigiano.

Garlic Toast

Prepare garlic butter

Mix softened butter with minced garlic, chopped parsley, and 1/4 tsp salt until combined.

Toast bread

Spread garlic butter evenly on bread slices. Place on a baking sheet and toast in the oven (425°F) for 5-7 minutes until golden at the edges, or broil 1-2 minutes watching closely.

Serve

Remove from oven and keep warm until serving alongside the chicken parm and pasta.