Crispy baguette with chicken parmesan
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 694, total fat 34 G., saturated fats 13 G., proteins 41 G., carbohydrates 55 G., fiber 5 G., cholesterol 110 mg, sodium 1346 mg, sugar 11 G.
Calories 694, total fat 34 G., saturated fats 13 G., proteins 41 G., carbohydrates 55 G., fiber 5 G., cholesterol 110 mg, sodium 1346 mg, sugar 11 G.
To make this delicious and quick version of Chicken Parmesan, you'll need an oven-safe skillet. Thin chicken cutlets are pan-fried until golden brown and then braised in marinara sauce. Each cutlet is then topped with grated mozzarella and breadcrumbs. A few minutes under the broiler in the oven, and it's ready to serve. Serve the chicken Parmesan on toasted baguette slices (no need to worry about a side dish!). The finishing touch is shaved Parmesan and chopped parsley on top of the chicken. Add more marinara sauce to taste and enjoy!
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.
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:
- 2 chicken fillets, halved and pounded thinly (4 chicken cutlets)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 can (450 g) marinara sauce
- 2 tbsp. grated mozzarella
- 1 tbsp melted butter
- 0.5 tbsp. panko breadcrumbs
- 1 French baguette, halved lengthwise, then quartered, toasted
- 1/4 cup chopped fresh parsley
- Freshly grated Parmesan cheese, for serving
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Recipes with similar ingredients: chicken cutlets, marinara sauce, mozzarella cheese, panko breadcrumbs, toasts, thyme, oregano, parsley
Cooking the dish according to the recipe:
- Heat olive oil in a large skillet over medium-high heat. Season the chicken on both sides with salt and black pepper and place in the skillet. Sprinkle with half the thyme and oregano. Cook for 4 minutes.
- Turn over, sprinkle with the remaining thyme and oregano and cook for another 3-4 minutes, until lightly browned.
- Add the marinara sauce, partially cover and simmer over medium heat for 7 minutes or until the sauce has thickened slightly.
- Sprinkle mozzarella evenly over each chicken piece. Place the pan in the oven and broil for 5 minutes, or until the cheese is golden brown and bubbly.
- Also in a separate small bowl, combine butter, breadcrumbs, and a pinch of salt and black pepper.
- Sprinkle the breadcrumbs over the cheese and return the pan to the broiler for about 2 minutes, until the breadcrumbs are golden brown.
- Carefully place each cutlet on toasted French bread. Add more marinara sauce if desired. Sprinkle with parsley and Parmesan cheese.
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