Abbreviate the name as much as you want.
But dont abbreviate the recipe!
Chicken Parmigiana
Aussies love good pub grub.
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This homemade version puts those to shame.
Are you ready for the best Chicken Parmigiana of your life??
(And guess what?This recipe includes a bonus NO FRY version.
Impossibly golden and crunchy!)
So were using a simpledry brinethat acts as a marinade to keep the chicken juicy.
Nice and easy and works like magic!
See recipe for alternatives and substitutions.Not the end of the world to leave it out.
Dry brine is essential for juicy chicken parmigiana!
Its simple and quick, so dont skip this step.
It only takes 30 minutes because the chicken slices are so thin.
The Parmigiana tomato sauce is often an afterthought or worse still, cheap jars of pasta sauce.
Dont fall into that trap!
While the chicken is brining, make the sauce.
See recipe for alternatives and substitutions;
White wine and chicken stock/broth optional extras for extra flavour!
Heres what you need for the crumbing.
Its a classicschnitzel…but with extra flavour from the parmesan, herbs and garlic!
Panko breadcrumbs Panko breadcrumbs are larger than normal breadcrumbs so your schnitzel will be crispier.
Find it next to ordinary breadcrumbs or in the Asian aisle (pro tip: cheaper at Asian markets!
Parmesan in crumbing is a traditional Italian method for schnitzels.
It adds sensational extra flavour into the schnitzel as well as making it more golden AND crispier.
When parmesan is cooked, it isverycrispy!
How to crumb Chicken Parmigiana
Heres how the crumbing goes down flour then egg then breadcrumbs.
Pile them up, ready to fry!
(Or BAKE!)
Amount of oil to use
You dont need to deep fry chicken parmigiana.
Thats the surefire path to dry chicken breast.
PRO TIP:Drain chicken on a RACK not on paper towels.
It is extra insurance to keep the base super crispy!
Then crumb per this Chicken Parmigiana recipe, spray with oil and bake at 200C/390F for 15 minutes.
Or fresh mozzarella (torn into pieces).
Then sprinkle with parmesan (more flavour!)
Finishwith a fresh sprinkle of basil then serve immediately!
And there you have it.
The best Chicken Parmigiana of your life, made in your very own kitchen!!
Im torturing myself describing this!!
Otherwise, choose aVegetable Sidedish based on what you dig up after rummaging around in your fridge!
And for a blow-out Italian feast, dont forget crusty-yet-moistFocaccia, orGarlic Bread…. then wrap it up withTiramisu.
I know Chicken Parmigiana requires more effort than the usual quick n easy meals.
But trust me, it is worth it.
This is better than your standard pub grub.
The parmesan in the crumbing.
The pinch of dried herbs in the marinade, the egg wash and again in the sauce.
The little sprinkle of fresh basil on the sauce.
I hope you treasure this recipe as much as I do!
Dozer is confused he is used to tasty things emerging from ovens.
Not just packing and instruction manuals!
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