Photography by James Tse
Recipe by Claudette Carriere
Food styling by Claire Stubbs
Prop styling by Jane Hardin
First published in Wish September 2007
food
Primo Chicken Parmesan
This meal freezes well, so leftovers can be frozen and pulled out anytime for an even faster, no-fuss dinner
Ingredients (Serves 8)
| 4 | boneless chicken breasts |
| 2 cups | all-purpose flour |
| 2 cups | Italian breadcrumbs |
| 2 | eggs |
| ¼ cup | milk |
| ¼ cup | butter |
| 1 cup | vegetable oil |
| 2 cups | button mushrooms, sliced and sautéed |
| 2 cups | shredded mozzarella |
| 1 | 14-oz can tomato sauce |
Instructions
- Preheat oven to 400°F. Place each chicken breast flat on cutting board and carefully slice in half lengthwise.
- Prepare two plates for dredging, one of flour and one of breadcrumbs.
- In a bowl, whisk eggs and milk lightly with a fork.
- Place butter and oil in a skillet over medium heat.
- Dredge chicken pieces in flour, then egg mixture, then breadcrumbs.
- Fry chicken in oil and butter until golden brown, then place on paper towel to drain excess oil.
- Place chicken in a shallow ovenproof dish and top with mushrooms, cheese and sauce.
- Bake for 15 minutes or until cheese melts. Serve with pasta, salad or mashed potatoes.
Nutritional information
Nutrients per serving: 423 calories, 17 g fat, 34 g protein, 36 g carbs, 2 g fibre. Excellent source of calcium.
Comment on "Primo Chicken Parmesan "
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Doug Long writes:
My daughter doesn't like mushrooms so I subsituted some steamed brocoli and a few pieces of pineapple wedges. Melted cheese over it all and it was lovelly.
—posted September 20, 2007 at 2:16 p.m.
Loretta Joyce writes:
This was absolutely delicious. A question - how come it's called "parmesan" when the cheese ingredient calls for mozzarella. Did I miss something? Your recipes are awaited every month,
—posted September 20, 2007 at 5:59 p.m.
Erin writes:
This recipe is awesome! All my kids loved it... but of course I had to eliminate the mushrooms due to picky taste buds! Great one....
—posted September 21, 2007 at 10:28 a.m.
k.dunville writes:
excellent tasting,,easy to make
—posted September 24, 2007 at 7:17 p.m.
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