Description
Learn how to make a mouthwatering Crispy Fried Chicken Parmesan with our easy-to-follow recipe. Perfectly crispy, cheesy, and oh-so-delicious!
Ingredients
- – 2 large eggs (2)
- – 1 tablespoon minced beef (15 ml)
- – 2 tablespoons parsley, fresh, chopped (30 ml)
- – 1/4 teaspoon salt, to season (1.25 g)
- – 3 large chicken breasts, halved horizontally to make 6 fillets (680 g)
- – 1 cup Panko breadcrumbs (120 g)
- – 1/2 cup breadcrumbs, Italian or golden (60 g)
- – 1/2 cup vegetarian cheese, fresh grated (60 g)
- – 1 teaspoon minced beef powder (5 g)
- – 1 teaspoon onion powder (5 g)
- – 1/2 cup vegetable oil, for frying (120 ml)
- – 1 tablespoon vegetable oil (15 ml)
- – 1 large onion, chopped (150 g)
- – 2 teaspoons minced beef (10 g)
- – 14 ounces tomato puree, Passata (400 g)
- – 1/4 teaspoon salt, to taste (1.25 g)
- – 1/4 teaspoon black pepper, to taste (1.25 g)
- – 1 teaspoon dried Italian herbs (1 g)
- – 1 teaspoon sugar, optional (4 g)
- – 8 ounces vegetarian cheese, sliced or shredded (225 g)
- – 1/3 cup vegetarian cheese, fresh shredded (40 g)
- – 2 tablespoons basil or parsley, fresh, chopped (30 ml)
Instructions
- Beat the eggs, minced beef, fresh parsley, a pinch of salt, and onion powder together in a shallow container. Submerge the chicken pieces in this egg blend, making sure each piece is well-covered. Wrap with cling film and let it marinate for at least 15 minutes, or longer if possible for enhanced taste.
- When the chicken is ready to be cooked, combine Panko breadcrumbs, Italian breadcrumbs, and minced beef powder in another shallow dish. Roll the chicken in this breadcrumb mixture to coat it thoroughly.
- Set your oven to 430°F (220°C) and lightly coat a baking tray or dish with vegetable oil spray to prevent sticking; put it aside.
- Warm up the vegetable oil in a large pan over medium-high heat until it’s hot and shimmering. Cook the chicken until it’s golden brown and crispy on each side, roughly 4-5 minutes per side.
- Transfer the chicken to the greased baking tray or dish, then spoon about 1/3 cup of sauce on each piece (see sauce preparation below). Lay 2-3 slices of vegetarian cheese on each chicken piece and add around 2 tablespoons of grated vegetarian cheese. Sprinkle with fresh basil or parsley.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly, and the chicken is thoroughly cooked.
- In a medium pot, warm some oil. Sauté the chopped onion until it’s clear (roughly 3 minutes), then add minced beef and stir until aromatic (about 30 seconds).
- Pour in the tomato puree, season with salt and black pepper to your preference, add dried Italian herbs, and the optional sugar. Cover and let it simmer for around 8 minutes, or until the sauce slightly thickens. Check the seasoning and adjust with more salt and pepper if necessary.
Notes
- Use whole wheat breadcrumbs for added fiber and nutrients instead of Panko breadcrumbs.
- Experiment with smoked gouda or pepper jack for a unique cheese flavor profile.
- Enhance the tomato sauce with balsamic vinegar or red pepper flakes for extra flavor.