When I think of the pan chicken parmesan, I think of those round aluminum containers, exaggerated dry pasta and rubbel chicken suffocated by cheese.
It is not terribly appetizing. So heavy. Carbohydrates for days. And that’s not exactly never itching to order. This is really too cheap to order pasta.
Eat with chicken parmesan pan
But sometimes the red sauce and chicken are really what you need to feed on until the next day. And with this version at home, self -control when dividing the portions of pasta and a little wine, this dinner really affects the place. I love the Parmesan chicken pan.
If you are in class like me, you will end up stealing the bites directly from the pan.
The origin of chicken parmesan
Chicken Parm, as is also known, came from Italians, but not necessarily directly from Italy. Italian immigrants have replaced chicken with aubergines, which is a classic Italian dish known as Parmigiana aubergines.
Nowadays, chicken Parmesan has served all over the world, but in reality it is a quite modern dish. He just traveled very well, collecting fan along the way.
Nowadays, if you don’t see it on an Italian-American restaurant menu, then you could ask you if you are in an Italian hot table.
As chicken bread bread for parmesan chicken
In this case, chicken cream for the parmesan chicken takes the breading and adds it after the chicken has been golden and added to the tomato sauce. Easy enough, right?
But if you like to make the entire washing of the eggs, you could do it too. I will only have more things to clean in the end, but this is your call. Lightly cut the chicken with a slight sprinkling of corn starch. Then immerse it in the slightly beaten egg to cover. Finally, Dragalo through the breadcrumbs.
If you let it freeze, the crustish crust will remain at its best before adding it to the pan.
More dishes inspired by Italian
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This meal is perfect for two heavy eaters, or two and some leftovers. If I wanted to do more, I would suggest double the chicken and perhaps to finish it in a pan instead of trying to cram everyone in the same pan.
Prevent the screen from going to sleep
Remove a little frustration of the day of work and beats the chicken between two plastic sheets or in a bag for heavy service at 1/4 ″ – 1/2 ″ thick.
Give the baguette with cubes and put in a food processor some at a time with the engine that runs to make coarse crumbs. You want about 1 1/4 of cups in total when everything said.
In a large-proof non-stick pan, he warms 1 tablespoon of olive oil over medium-high heat. Add the breadcrumbs and the toast, about 3 minutes, mixing. Add 2 tablespoons of Parmesan and cook 1 more minute. Transfer to a plate or bowl and mix the 2 tablespoons of the basil.
Preheat the grid.
Return the pan to the top and add the remaining olive oil. Season the chicken with 1/4 tea salt and pepper. Add the chicken to the pan and cook until golden brown and cooked through, from 2 to 3 minutes per side. Transfer to another dish.
Bring the pan to the top and add the tomato puree, fill the can with water and also add it to the pan. Add the garlic, the pepper bows and 1 tablespoon of Parmesan. Mix to unite. Reduce the medium / medium-low heat and cook over low heat, stirring according to need until the sauce has thickened, 10 minutes. Mix the remaining basil and season with salt and pepper if necessary.
Add the chicken to the pan and turn to cover. Top with remaining Parmesan and some bread crumbs. Distribute the mozzarella at the top and the rest of the bread crumbs. Put under the grill until the cheese melted, from 1 to 2 minutes.
Food Network Magazine March 2013
Calories: 1638Kcal | Carbohydrates: 168G | Protein: 94G | Fat: 66G | Saturated fat: 19G | Cholesterol: 275mg | Sodium: 2613mg | Potassium: 2862mg | Fiber: 15G | Sugar: 24G | Vitamin A: 3260Iu | Vitamin C: 50.1mg | Soccer: 886mg | Iron: 17.9mg
