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Chicken Parmo
Chicken Parmo
Chicken Parmo is a delicious dish that originated in the United Kingdom. It typically consists of breaded and fried chicken breast, topped with a rich tomato sauce and melted cheese, often served with a side of crispy fries.
Ingredients
- 4 chicken breasts (approximately 1 pound in total)
- 1 cup all-purpose flour
- 2 eggs beaten
- 2 cups breadcrumbs
- 1 tablespoon dried Italian herbs
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- Olive oil for frying
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Flatten the chicken breasts to an even thickness. You can place them between sheets of plastic wrap or in a plastic bag and use a mallet or rolling pin to pound them gently.
- Season the chicken breasts with salt and pepper on both sides.
- In a shallow dish, place the flour. In another shallow dish, place the beaten eggs. In a third dish, mix the breadcrumbs with the dried Italian herbs.
- Dip each chicken breast into the flour, then into the beaten eggs, and finally into the breadcrumb mixture, making sure it is well coated.
- Heat olive oil in a large skillet over medium-high heat. Fry the breaded chicken breasts until golden brown and cooked through, about 3-4 minutes per side.
- Transfer the fried chicken breasts to a baking dish. Top each breast with marinara sauce, spreading it evenly.
- Sprinkle shredded mozzarella cheese over the top of each chicken breast.
- Bake in the preheated oven for about 15-20 minutes, until the cheese is melted and bubbly, and the chicken is cooked through.
- Serve the Chicken Parmo hot, with your choice of sides like fries or a fresh salad.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 704kcal (35%)Carbohydrates: 50g (17%)Protein: 71g (142%)Fat: 23g (35%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 271mg (90%)Sodium: 1155mg (50%)Potassium: 1183mg (34%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 830IU (17%)Vitamin C: 7mg (8%)Calcium: 375mg (38%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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