Italian by KitchenFeed
Chicken Parmesan
Prep 25 min
Cook 20 min
Total 45 min
Serves 6 Steps
Step-by-step
1 Trim any white tendons from the ends of the chicken tenderloins with kitchen shears. 2 Gently flatten the tenderloins with your palm to an even ¼-inch thickness. 3 Season the chicken all over with 1¼ teaspoons salt and ½ teaspoon pepper. 4 In a large shallow bowl, combine the panko, ¾ cup Parmigiano Reggiano, oregano, thyme, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper; mix out any cheese clumps. 5 Place the flour in a second shallow bowl and beat the eggs in a third. 6 Line a baking sheet with foil or parchment. 7 Dredge each tender in flour, dip in egg letting excess drip off, then press into the panko mixture; set on the baking sheet. 8 Preheat the broiler with a rack about 4 inches from the heating element. 9 Bring the marinara to a simmer over low heat, season to taste, cover, and keep warm. 10 Line a second baking sheet with foil or parchment. 11 Heat about ⅛ inch of olive oil in a large nonstick skillet over medium heat until shimmering. 12 Fry 5 or 6 tenders in a single layer until golden, 2 to 3 minutes per side, until cooked through. 13 Transfer cooked chicken to the lined sheet and fry the remaining tenders, lowering the heat as needed. 14 Sprinkle the fontina and remaining 2 tablespoons Parmigiano over the centers of the tenders, leaving the edges bare. 15 Broil 1 to 2 minutes until the cheese melts and bubbles. Notes Broil about 4 inches from the element. Chicken can be breaded and refrigerated up to 8 hours ahead; fried chicken can be made up to 4 hours ahead and reheated at 350°F for 15–20 minutes before adding cheese. Breaded cooked tenders freeze up to 3 months. With store-bought sauce, a pinch of sugar and fresh basil improve the flavor.
Photo: Oknazevad · Wikimedia Commons · CC BY-SA 4.0
Source: Once Upon a Chef
