Chicken Parmesan

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 435, total fat 14 G., saturated fats 4 G., proteins 44 G., carbohydrates 31 G., fiber 4 G., cholesterol 90 mg, sodium 1435 mg, sugar 0 G.

Chicken fillets coated in breadcrumbs and grated Parmesan cheese are pan-fried until crispy, then baked in the oven under a fragrant tomato sauce and a layer of grated mozzarella until the cheese melts. A crust of beaten egg whites, breadcrumbs, and Parmesan cheese ensures the chicken is crispy on the outside and juicy on the inside. Chicken Parmesan is easy to prepare and looks stunning when served. Perfect for an Italian-style dinner, serve with spaghetti or any side dish of your choice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Chicken

4 chicken cutlets (about 0.6 kg total)
Whites of 2 large eggs
6 tbsp. Italian breadcrumbs
2 tbsp. l. grated parmesan
3 tbsp. premium flour
4-5 tsp olive oil
0.5 cups grated semi-skimmed mozzarella

Tomato sauce

1 tbsp. l. olive oil
1 small onion, chopped (0.5 cup)
2-3 cloves of garlic, crushed
1 can (800 g) of canned crushed tomatoes
1 tbsp balsamic vinegar
1/4 tsp red pepper flakes
1/4 cup chopped fresh basil leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, pureed tomatoes, balsamic vinegar, breadcrumbs, eggs, Parmesan cheese, mozzarella cheese, red pepper flakes, basil

Cooking the dish according to the recipe:

Tomato sauce:

In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and cook until softened and slightly darkened, about 5 minutes. Add the garlic and cook until fragrant, about 1-2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors meld and the sauce begins to thicken slightly, about 10 minutes. Remove from heat and stir in the basil.
Exit: 3 tbsp.
Preheat oven to 220°C. Spray a 22x32cm baking dish with cooking spray.

Chicken:

Sprinkle the chops with salt. Lightly beat the egg whites in a bowl. On a sheet of waxed paper, combine the breadcrumbs with the Parmesan cheese. Spread the flour on another sheet of waxed paper. Working with one piece of chicken at a time, coat both sides in flour, shaking off any excess. Dip each piece in the egg whites, shaking off any excess, and then roll in the breadcrumbs to coat completely.
Heat olive oil in a large nonstick skillet over medium-high heat. Add the chicken (a few at a time, if needed) and cook until browned, 3-4 minutes. Arrange the chicken in a single layer in a baking dish. Spoon the sauce over the chicken and sprinkle with cheese. Bake, loosely covered with foil, until the cheese is melted and the sauce begins to simmer, about 12-15 minutes.