Italian-American Chicken Parmesan

Ingredients

In this Italian-American adaptation, the original Micronesian Chicken Micronesia is transformed into Chicken Parmesan. The original dish is typically prepared by marinating chicken in a mixture of soy sauce, vinegar, and spices, then grilling or baking it. However, for the Italian-American version, the chicken is breaded and fried to achieve a crispy exterior. Additionally, the original dish does not include cheese or marinara sauce, which are essential components of Chicken Parmesan. We alse have the original recipe for Chicken Micronesia, so you can check it out.

• 4 chicken breast cutlets (about 500g / 1.1 lb) 4 chicken breast cutlets (about 500g / 1.1 lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• 2 cups (480ml) marinara sauce 2 cups (480ml) marinara sauce
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 30g (4g sugars)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
3. 3.
   In a mixing bowl, combine the grated Parmesan cheese, dried oregano, dried basil, garlic powder, salt, and black pepper.
4. 4.
   Dip each chicken cutlet into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in the breadcrumb mixture, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken cutlets until golden brown and cooked through, about 3-4 minutes per side. Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
6. 6.
   Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the fried chicken cutlets on top of the sauce.
7. 7.
   Spoon marinara sauce over each cutlet, covering them completely. Sprinkle shredded mozzarella cheese over the sauce.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
9. 9.
   Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Chicken breast cutlets — Pound the chicken breasts to an even thickness before breading to ensure even cooking.
• Breadcrumbs — For extra flavor, use seasoned breadcrumbs or add additional herbs and spices to the breadcrumb mixture.
• Marinara sauce — Use a high-quality store-bought marinara sauce or make your own from scratch for the best flavor.
• Mozzarella cheese — Fresh mozzarella works best for melting, but shredded mozzarella can also be used.

Tips & Tricks

• For an extra crispy coating, double-bread the chicken cutlets by dipping them in the beaten eggs and breadcrumbs twice.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the breadcrumb mixture.
• Serve the Chicken Parmesan with spaghetti or a side of garlic bread for a complete Italian-American meal.
• Leftover Chicken Parmesan can be refrigerated and reheated in the oven or microwave.
• Customize the dish by adding your favorite toppings such as sliced pepperoni or sautéed mushrooms before baking.

Serving advice

Serve the Chicken Parmesan hot, straight from the oven, garnished with fresh basil leaves. Pair it with a side of spaghetti or a green salad for a satisfying meal.

Presentation advice

To present the Chicken Parmesan beautifully, place a breaded chicken cutlet on a plate, spoon marinara sauce over it, and sprinkle shredded mozzarella cheese on top. Garnish with a fresh basil leaf for an added touch of color.