Dutch-Style Chicken Parmigiana

Ingredients

While the original Italian-American Chicken Parmigiana is typically made with mozzarella cheese and served with pasta, this Dutch adaptation incorporates Dutch cheese and is often enjoyed with a side of potatoes or vegetables. The flavors are also enhanced with the addition of Dutch herbs and spices, giving it a unique twist that reflects the culinary traditions of the Netherlands. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 chicken breasts (about 500g / 1.1 lb) 4 chicken breasts (about 500g / 1.1 lb)
• 1 cup (240ml) breadcrumbs 1 cup (240ml) breadcrumbs
• 1/2 cup (60g) grated Gouda cheese 1/2 cup (60g) grated Gouda cheese
• 1/2 cup (60g) grated Edam cheese 1/2 cup (60g) grated Edam cheese
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 20g (3g sugars)
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Pound the chicken breasts to an even thickness, about 1.5cm (0.6 inches).
3. 3.
   In a shallow dish, combine the breadcrumbs, grated Gouda cheese, grated Edam cheese, and grated Parmesan cheese.
4. 4.
   Dip each chicken breast into the beaten eggs, then coat it with the breadcrumb and cheese mixture, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a large skillet over medium heat. Fry the chicken breasts until golden brown on both sides, about 3-4 minutes per side.
6. 6.
   Transfer the fried chicken breasts to a baking dish. Pour the tomato sauce over the chicken and sprinkle with dried thyme, dried oregano, paprika, salt, and pepper.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
8. 8.
   Serve the Dutch-Style Chicken Parmigiana hot with a side of potatoes or vegetables.

Treat your ingredients with care...

• Gouda cheese — Use aged Gouda for a stronger flavor.
• Edam cheese — Opt for a young Edam cheese for a milder taste.
• Parmesan cheese — Grate the Parmesan cheese fresh for the best flavor.

Tips & Tricks

• For a crispier coating, you can double-dip the chicken breasts in the beaten eggs and breadcrumb mixture.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the breadcrumb mixture.
• Serve the Dutch-Style Chicken Parmigiana with a dollop of Dutch mayonnaise for an extra creamy touch.
• Feel free to experiment with different Dutch cheeses, such as Maasdam or Leerdammer, for a unique flavor profile.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven until warmed through.

Serving advice

Serve the Dutch-Style Chicken Parmigiana hot, straight from the oven, for the best flavor and texture. Garnish with fresh herbs, such as parsley or basil, for a pop of color.

Presentation advice

To enhance the presentation, drizzle a little extra tomato sauce on the plate before placing the chicken on top. Sprinkle some grated cheese and fresh herbs over the dish for an appetizing look.