This post is about two Italian dinner favorites: Parmesan Crusted Chicken and Chicken Parmesan. What similar between them is that both of the recipes include lots of Parmesan as a key ingredient. Both of the recipes will deliver tender and juicy white chicken meat to you dinner table. Yet, one of the recipes is a little more complicated that the other and requires more time and a few extra ingredients.
Parmesan Crusted Chicken
When you watch this commercial, don’t you just want to have some Parmesan Crusted Chicken like right now? Well, I had the same problem. Plus, I couldn’t recall if I ever have tried this dish, so I decided to cook it. That’s when my dad would call me “victim of the commercial.”
The recipe of Parmesan Crusted Chicken is unbelievably easy. You can literally follow the same steps from Hellmann’s commercial. I actually found it on Hellmann’s website 🙂
Here are the ingredients you will need:
• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves
• 4 tsp. Italian seasoned dry bread crumbs
Preheat oven to 425°.
Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
Bake until chicken is thoroughly cooked, about 25 minutes.
Timesaving Tip: Try making this dish with thin-cut boneless skinless chicken breasts! Prepare as above, decreasing bake time to 10 minutes or until chicken is thoroughly cooked.
Chicken Parmesan is little more complex in terms of ingredients and cooking directions. But the end result would so worth doing; especially, if you see cooking as a culinary art. As a side not, do not confuse Chicken Parmesan and Chicken Parmigiana. Although they both cooked in a similar manner, one includes Parmesan and one does not. People often refer to both of these dishes as Chicken Parm.
- 1/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 cup kalamata olives, pitted
- 1/2 bunch fresh basil leaves
- 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless, chicken breasts (about 11/2 pounds)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 1 cup dried bread crumbs
- 1/2 cup grated Parmesan
- 1 (8-ounce) ball fresh buffalo mozzarella, water drained
This is a long list but small things will really do the work for this recipe.
First of all, if your oven takes forever to preheat, set it on 450 degrees F, and start working on your chicken cutlets.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Cut chicken breast into thin strips. Put the flour in a shallow plate 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, season with salt and pepper. Add Parmesan to this mix. Lightly dredge both sides of the future 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.
While you working on your cutlets, you can prepare your own tomato sauce from scratch. You will need a sauce pan coated with a couple spoons of olive oil to start. Onions, garlic, bay leaves will go first. After five minute off cooking, add olives, basil, and tomatoes. Cook and stir until the liquid is cooked down and the sauce is thick about 15 minutes.
The last step in the preparation of Chicken Parmesan is putting cutlets and sauce together. Pour sauce in the baking pan, lay out your cutlets, and top with fresh Mozzarella. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.