Recipe
Dutch-Style Chicken Parmigiana
Delectable Dutch Chicken Parmigiana
4.5 out of 5
In the context of Dutch cuisine, this Dutch-Style Chicken Parmigiana is a delightful twist on the classic Italian-American dish. The combination of tender chicken, rich tomato sauce, and melted cheese is given a Dutch touch with the addition of traditional Dutch ingredients and flavors. Get ready to savor a comforting and satisfying meal with a Dutch twist!
Metadata
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low-carb, High-protein, Gluten-free (if using gluten-free breadcrumbs)
Allergens
Dairy (Gouda cheese, Edam cheese, Parmesan cheese)
Not suitable for
Vegetarian, Vegan, Dairy-free
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.
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4 chicken breasts (about 500g / 1.1 lb) 4 chicken breasts (about 500g / 1.1 lb)
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1 cup (240ml) breadcrumbs 1 cup (240ml) breadcrumbs
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1/2 cup (60g) grated Gouda cheese 1/2 cup (60g) grated Gouda cheese
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1/2 cup (60g) grated Edam cheese 1/2 cup (60g) grated Edam cheese
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1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
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2 eggs, beaten 2 eggs, beaten
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1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
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1 teaspoon dried thyme 1 teaspoon dried thyme
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1/2 teaspoon paprika 1/2 teaspoon paprika
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Salt and pepper, to taste Salt and pepper, to taste
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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
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1.Preheat the oven to 180°C (350°F).
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2.Pound the chicken breasts to an even thickness, about 1.5cm (0.6 inches).
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3.In a shallow dish, combine the breadcrumbs, grated Gouda cheese, grated Edam cheese, and grated Parmesan cheese.
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4.Dip each chicken breast into the beaten eggs, then coat it with the breadcrumb and cheese mixture, pressing gently to adhere.
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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.
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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.
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7.Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
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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.
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