Recipe
Taiwanese-style Chicken Parmigiana
Crispy Chicken Cutlets with Taiwanese Flair
4.7 out of 5
In Taiwanese cuisine, bold flavors and textures are celebrated. This Taiwanese-style Chicken Parmigiana takes the classic Italian-American dish and infuses it with Taiwanese influences. The result is a crispy and succulent chicken cutlet topped with a tangy tomato sauce, gooey cheese, and a hint of spice. Get ready to experience a fusion of flavors that will delight your taste buds!
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Gluten-free (if using gluten-free breadcrumbs and sauces), Nut-free, Soy-free, Lactose-free (if using lactose-free cheese)
Allergens
Wheat (if using regular breadcrumbs), Dairy (if using regular cheese)
Not suitable for
Vegetarian, Vegan, Dairy-free, Egg-free, Paleo
Ingredients
While the original Chicken Parmigiana is typically made with breaded chicken cutlets, marinara sauce, and mozzarella cheese, this Taiwanese adaptation adds a unique twist. The chicken cutlets are seasoned with Taiwanese spices and herbs, and the marinara sauce is enhanced with Taiwanese chili sauce for a touch of heat. Additionally, instead of mozzarella cheese, we use a combination of local Taiwanese cheeses for a rich and creamy topping. We alse have the original recipe for Chicken Parmigiana, so you can check it out.
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4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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2 eggs, beaten 2 eggs, beaten
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2 cups (200g) panko breadcrumbs 2 cups (200g) panko breadcrumbs
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1 teaspoon salt 1 teaspoon salt
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1 teaspoon black pepper 1 teaspoon black pepper
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1 teaspoon five-spice powder 1 teaspoon five-spice powder
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1 teaspoon garlic powder 1 teaspoon garlic powder
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1 teaspoon onion powder 1 teaspoon onion powder
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1 cup (240ml) vegetable oil, for frying 1 cup (240ml) vegetable oil, for frying
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1 cup (240ml) Taiwanese chili sauce 1 cup (240ml) Taiwanese chili sauce
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1 cup (240ml) marinara sauce 1 cup (240ml) marinara sauce
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1 cup (100g) shredded Taiwanese cheese blend (such as Tainanese, Taoyuan, and Miaoli cheese) 1 cup (100g) shredded Taiwanese cheese blend (such as Tainanese, Taoyuan, and Miaoli cheese)
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Fresh basil leaves, for garnish Fresh basil leaves, for garnish
Nutrition
- Calories: 450 kcal / 1880 KJ
- Fat: 20g (Saturated Fat: 6g)
- Carbohydrates: 35g (Sugars: 8g)
- Protein: 35g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
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3.In three separate shallow bowls, place the flour, beaten eggs, and panko breadcrumbs.
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4.In a small bowl, mix together the salt, black pepper, five-spice powder, garlic powder, and onion powder.
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5.Season both sides of the chicken breasts with the spice mixture.
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6.Dredge each chicken breast in the flour, shaking off any excess.
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7.Dip the floured chicken breast into the beaten eggs, allowing any excess to drip off.
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8.Press the chicken breast into the panko breadcrumbs, ensuring it is evenly coated.
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9.Heat the vegetable oil in a large skillet over medium-high heat.
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10.Fry the breaded chicken breasts for about 3-4 minutes on each side, or until golden brown and cooked through.
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11.Transfer the chicken breasts to a baking dish.
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12.In a small bowl, mix together the Taiwanese chili sauce and marinara sauce.
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13.Spoon the sauce mixture over each chicken breast.
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14.Sprinkle the shredded Taiwanese cheese blend over the sauce.
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15.Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
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16.Garnish with fresh basil leaves before serving.
Treat your ingredients with care...
- Chicken breasts — Pound the chicken breasts to an even thickness to ensure they cook evenly and stay tender.
- Taiwanese chili sauce — Adjust the amount of chili sauce according to your spice preference. Add more for extra heat or reduce for a milder flavor.
- Taiwanese cheese blend — If you can't find Taiwanese cheeses, you can substitute with a combination of mozzarella and cheddar cheese.
Tips & Tricks
- For an extra crispy coating, double coat the chicken breasts by repeating the dipping process in the beaten eggs and panko breadcrumbs.
- Serve the Taiwanese-style Chicken Parmigiana with steamed rice or noodles for a complete Taiwanese meal.
- Customize the spice blend by adding other Taiwanese spices like star anise or white pepper for a more authentic flavor.
- If you prefer a milder version, you can substitute the Taiwanese chili sauce with a milder chili sauce or tomato sauce.
- Make sure to let the chicken rest for a few minutes after baking to allow the flavors to meld together.
Serving advice
Serve the Taiwanese-style Chicken Parmigiana hot, garnished with fresh basil leaves. Accompany it with steamed rice or noodles for a satisfying meal.
Presentation advice
Arrange the chicken breasts on a platter, drizzle any remaining sauce over them, and sprinkle with additional shredded Taiwanese cheese. Garnish with fresh basil leaves for a pop of color.
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