Chef RV's Chicken Parmigiana

Ingredients You'll Need

For the Breaded Chicken

• 4 chicken breast fillets, pounded
• Salt and black pepper, to taste
• Garlic powder (optional)
• All-purpose flour or cake flour
• 2 eggs, beaten
• Fine bread crumbs
• Olive oil and good butter (for frying)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• Dried basil or fresh basil (double the quantity)
• Grated Parmesan cheese (optional)

For Serving

• Cooked pasta of your choice
• Fresh basil leaves
• Extra Parmesan cheese

Let's Get Cooking

1. Prepare the Chicken Fillets Start by seasoning the pounded chicken breast fillets with salt, garlic powder, and black pepper. Set aside.

2. Set Up Your Breading Station Prepare three plates or shallow bowls for your breading station. Place the flour in the first plate, the beaten eggs in the second plate, and the bread crumbs in the third plate. Season the flour and bread crumbs with salt, pepper, and a bit of garlic powder.

3. Bread the Chicken Fillets Dip each chicken fillet in the flour, then the beaten eggs, and finally, coat them evenly with the bread crumbs. Place the breaded fillets on a clean plate.

4. Pan-fry the Chicken Heat a combination of olive oil and good butter in a pan. Pan-fry the breaded chicken fillets until they are golden brown on both sides. Remove the cooked fillets and place them on a cooling rack or a plate lined with paper towels.

5. Prepare the Tomato Sauce In a separate pan, heat some oil and sauté the chopped onions and minced garlic. Add the crushed tomatoes and dried basil, then season with salt and pepper. Cook the sauce for a few minutes until it thickens slightly.

6. Assemble the Chicken Parmigiana Place the cooked pasta on a serving plate. Top with the pan-fried chicken fillets and pour the tomato sauce over them. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.

Tips and Tricks for the Perfect Chef RV Chicken Parmigiana

• Pound the chicken fillets evenly to ensure they cook uniformly.
• Prepare the breaded chicken fillets in advance and refrigerate them for better breading results.
• Use a cooling rack to drain the excess oil from the fried chicken fillets, which helps maintain their crispy texture.

Possible Ingredient Substitutes

• Replace Parmesan cheese with other cheese varieties like quick melt cheese or mozzarella if desired.
• Use tomato sauce instead of crushed tomatoes if you prefer a smoother sauce.

Nutritional Information (per serving)

Considering 4 servings in this recipe and approximately 150 grams per serving:

• Calories: 480
• Fat: 18g
• Carbohydrates: 34g
• Protein: 45g

What to Serve with Chicken Parmigiana

Serve this delightful Chicken Parmigiana with a fresh garden salad, garlic bread, or steamed vegetables for a well-rounded and satisfying meal. You can also pair it with a glass of your favorite red wine, such as a Chianti or Montepulciano, to further enhance the flavors of this delicious Italian-inspired dish.

Storing and Reheating Leftovers

• To store leftovers, place the Chicken Parmigiana in an airtight container and refrigerate for up to 3 days. For optimal taste and texture, it is best to store the sauce separately from the breaded chicken fillets.

• When reheating, preheat your oven to 350°F (180°C). Place the chicken fillets on a baking sheet lined with parchment paper and reheat for 10-15 minutes, or until heated through. Meanwhile, reheat the tomato sauce in a saucepan over low heat, stirring occasionally until warmed.

• Once both components are reheated, assemble your dish by placing the chicken fillets on a plate, topping them with the warm tomato sauce, and sprinkling with cheese and fresh basil leaves. If you are serving it with pasta, reheat the pasta separately in a pot of boiling water for a minute or two, drain, and serve alongside the chicken.

Turning Chicken Parmigiana into a Hearty Sandwich

Looking for a creative way to enjoy your Chicken Parmigiana leftovers? Turn it into a mouthwatering sandwich! Place a reheated chicken fillet on a soft Italian roll, spoon some warm tomato sauce over the top, and add a generous sprinkle of cheese. You can also add some fresh basil leaves or arugula for an extra layer of flavor. Toast the sandwich in the oven or a panini press until the bread is crispy and the cheese is melted.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs in place of chicken breasts. Keep in mind that the cooking time may vary, so adjust accordingly and ensure the chicken is cooked through to an internal temperature of 165°F (74°C).

Can I make this dish gluten-free?

Absolutely! To make Chicken Parmigiana gluten-free, use gluten-free breadcrumbs and flour for breading the chicken. Make sure to also check the labels on other ingredients, such as tomato sauce, to ensure they are gluten-free.

Can I make this dish ahead of time?

Yes, you can prepare the breaded chicken and tomato sauce ahead of time. Store them separately in airtight containers in the refrigerator. When you're ready to serve, reheat the chicken and sauce as instructed in the storing and reheating leftovers section, then assemble the dish.

How can I make this dish vegetarian?

To make a vegetarian version of Chicken Parmigiana, you can replace the chicken with thick slices of eggplant or use a plant-based chicken substitute. Follow the same breading and frying process, adjusting the cooking time as needed.

Can I bake the chicken instead of frying it?

Yes, you can bake the breaded chicken fillets as an alternative to frying. Preheat your oven to 425°F (220°C) and place the breaded chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C), flipping the chicken halfway through for even cooking.

Can I use store-bought marinara sauce instead of making the tomato sauce from scratch?

Yes, you can use a store-bought marinara sauce to save time. Choose a high-quality sauce with minimal added sugar and preservatives for the best flavor.