Reviews (1) Add Rating & Review 69 Ratings 5 star values: 10 4 star values: 10 3 star values: 23 2 star values: 22 1 star values: 4 Martha Stewart Member Rating: Unrated 02/10/2011 I really like this recipe. I've tried a few chicken parm recipes and this one is a keeper. It did take me a few tries to get it just right, especially because I am teaching myself to cook, but the third time was a charm! Be careful not to over fry the chicken in the skillet.
Back to Chicken or Veal Parmigiana All Reviews for Chicken or Veal Parmigiana - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 40 mins total: 1 hr 25 mins Servings: 4 mld105861_0111_chickb01.jpg
Ingredients Breading and Frying 2 cups fine plain fresh breadcrumbs 1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce) Coarse salt and freshly ground pepper 1 cup all-purpose flour 4 large eggs, lightly beaten 1 pound chicken cutlets, or veal cutlets pounded to an 1/8-inch thickness 1/4 cup vegetable oil, plus more if needed Assembling Homemade Marinara Sauce 1 1/4 cups coarsely grated mozzarella cheese (5 ounces) 1/4 cup finely grated Pecorino Romano or Parmesan cheese (1/2 ounce)
Cook’s Notes Making breadcrumbs is easy and inexpensive. Grate day-old bread against the large holes of a box grater, chop it with a bread knife, or pulse pieces in a food processor. Store in an airtight container for up to 2 weeks.
Gallery Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 1 hr 25 mins Servings: 4 mld105861_0111_chickb01.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 40 mins total: 1 hr 25 mins Servings: 4
Recipe Summary
prep: 40 mins total: 1 hr 25 mins
Servings: 4
prep: 40 mins
total: 1 hr 25 mins
prep:
40 mins
total:
1 hr 25 mins
Servings: 4
4
mld105861_0111_chickb01.jpg
mld105861_0111_chickb01.jpg
Ingredients
Ingredients
2 cups fine plain fresh breadcrumbs 1/2 cup finely grated Pecorino Romano or Parmesan cheese (1 ounce) Coarse salt and freshly ground pepper 1 cup all-purpose flour 4 large eggs, lightly beaten 1 pound chicken cutlets, or veal cutlets pounded to an 1/8-inch thickness 1/4 cup vegetable oil, plus more if needed
Homemade Marinara Sauce 1 1/4 cups coarsely grated mozzarella cheese (5 ounces) 1/4 cup finely grated Pecorino Romano or Parmesan cheese (1/2 ounce)
Directions
Bread and fry the cutlets: Combine breadcrumbs, Pecorino Romano, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge cutlets in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.
Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry cutlets until golden, 3 to 4 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)
Assemble the dish: Preheat oven to 375 degrees. Spread 3/4 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a single layer of cutlets on top. Top with 1 cup sauce, covering each piece. Sprinkle with mozzarella and Pecorino Romano. Cover with foil. Bake until bubbling, about 10 minutes. Uncover; bake until cheese melts, about 2 minutes more.
Cook’s Notes Making breadcrumbs is easy and inexpensive. Grate day-old bread against the large holes of a box grater, chop it with a bread knife, or pulse pieces in a food processor. Store in an airtight container for up to 2 weeks.
Cook’s Notes
Making breadcrumbs is easy and inexpensive. Grate day-old bread against the large holes of a box grater, chop it with a bread knife, or pulse pieces in a food processor. Store in an airtight container for up to 2 weeks.
Reviews (1)
Add Rating & Review 69 Ratings 5 star values: 10 4 star values: 10 3 star values: 23 2 star values: 22 1 star values: 4
Martha Stewart Member Rating: Unrated 02/10/2011 I really like this recipe. I've tried a few chicken parm recipes and this one is a keeper. It did take me a few tries to get it just right, especially because I am teaching myself to cook, but the third time was a charm! Be careful not to over fry the chicken in the skillet.
Reviews (1)
Add Rating & Review 69 Ratings 5 star values: 10 4 star values: 10 3 star values: 23 2 star values: 22 1 star values: 4
Add Rating & Review
69 Ratings 5 star values: 10 4 star values: 10 3 star values: 23 2 star values: 22 1 star values: 4
69 Ratings 5 star values: 10 4 star values: 10 3 star values: 23 2 star values: 22 1 star values: 4
69 Ratings 5 star values: 10 4 star values: 10 3 star values: 23 2 star values: 22 1 star values: 4
5 star values: 10 4 star values: 10 3 star values: 23 2 star values: 22 1 star values: 4
Martha Stewart Member Rating: Unrated 02/10/2011 I really like this recipe. I've tried a few chicken parm recipes and this one is a keeper. It did take me a few tries to get it just right, especially because I am teaching myself to cook, but the third time was a charm! Be careful not to over fry the chicken in the skillet.Martha Stewart Member
Rating: Unrated 02/10/2011
I really like this recipe. I’ve tried a few chicken parm recipes and this one is a keeper. It did take me a few tries to get it just right, especially because I am teaching myself to cook, but the third time was a charm! Be careful not to over fry the chicken in the skillet.
Rating: Unrated
All Reviews for Chicken or Veal Parmigiana
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken or Veal Parmigiana
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
