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    You are in: Home / Recipes / Chicken Parmigiana Recipe
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    Chicken Parmigiana

    Chicken Parmigiana. Photo by Lazarus

    1/4 Photos of Chicken Parmigiana

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    Claudia Dawn's Note:

    Outstanding recipe by Tyler Florence of Food Network

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F.
    2. 2
      Coat a sauté pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil; reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.
    3. 3
      Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.
    4. 4
      Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
    5. 5
      Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

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    Ratings & Reviews:

    • on April 18, 2008

      I cannot give a rating because I didn't follow the recipe exactly, but my version was definitely 5 stars thanks to your guidance. I used chicken tenders and didn't bread them. Used our favorite spaghetti sauce (three cheese from Trader Joes) and added fresh basil and the olives. Then cooked under the broiler with the fresh mozarella as the other poster did. Served up with whole wheat spaghetti and a Pasta House Salad and was absolutely devine. I will try this again when I have time to make the sauce from scratch and give you the stars you deserve. Thanks for the great ideas!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2008

      55

      I can't say enough about this recipe. Delicious, delicious, delicious! If there were more than 5 stars to give, I would happily give them. Everything worked beautifully. The flavour of the fresh basil was very prominent throughout the dish, as was the grated parmesan and kalamata olives. I followed the recipe almost to the letter. The only change I made was to finish off the chicken under the broiler for about 3 minutes. This was a decadent, delicious meal that I wouldn't hesitate to serve to the most discerning dinner guest. Make sure you splurge and use the fresh ingredients, or you may do this fantastic recipe a disservice. Made for PAC Spring '08

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Parmigiana

    Serving Size: 1 (864 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1348.6
     
    Calories from Fat 478
    35%
    Total Fat 53.1 g
    81%
    Saturated Fat 17.2 g
    86%
    Cholesterol 240.9 mg
    80%
    Sodium 1717.8 mg
    71%
    Total Carbohydrate 140.4 g
    46%
    Dietary Fiber 10.2 g
    41%
    Sugars 16.5 g
    66%
    Protein 76.8 g
    153%

    The following items or measurements are not included:

    fresh basil leaves

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