Chicken breasts are given a coating of breadcrumbs, grated Parmesan cheese, and various seasonings before being baked in the oven to achieve an internal temperature of 165 degrees Fahrenheit. Baked chicken Parmesan is a dish that is both easy to prepare and extremely tasty. The chicken receives both a crunchier texture and a more savory flavor as a result of the coating made of breadcrumbs and parmesan cheese, while the spices give it an added kick. This dish is typically served with a side of pasta or vegetables, and it can be accompanied by a wide variety of sauces or dips depending on personal preference. It is a dish that can easily be adapted to suit different tastes and preferences, and it is suitable for a wide range of occasions, from a speedy weeknight dinner to an elegant dinner party. This dish’s versatility makes it an excellent choice for a wide variety of settings.
Ingredients:
4 chicken cutlets
2 whites of eggs
2 teaspoons of lemon juice and 2 tablespoons of cornstarch
1 cup of crumbs made from bread (one package of mixed crackers)
2 teaspoons of chopped and dried parsley
A single level teaspoon of salt
a sprinkling of black pepper
80 grams of parmesan cheese that has been grated
olive oil
Equipment
- Frying pan
- Oven
Combine the cornstarch, egg white, and lemon juice in a large bowl and whisk together until smooth. Combine breadcrumbs, chopped parsley, and grated Parmesan in a bowl or soup plate. Add some salt and pepper before serving. Egg white mixture is dipped chicken breasts, which are then coated in Parmesan breadcrumbs. Even if the breading doesn’t quite stick, you should press it down firmly with your fingertips to get as much of it as you can. Place the chicken breasts on a plate with caution, and then let them rest at room temperature for approximately 15 minutes. Put the oven on to 210 degrees Celsius (th 7). Cook the cutlets in a frying pan with a touch of olive oil over medium heat for about three minutes per side, or until the breading is golden brown. Because the breading will not have fully adhered to the cutlets at this point, you will need to carefully flip them over… Take the pan off the heat and put the cutlets in a baking dish that can withstand the oven.
Cooking should be continued for another ten to fifteen minutes in the oven (depending on the size of the cutlets).
Ingredients
- Ingredients:
- 4 chicken cutlets
- 2 whites of eggs
- 2 teaspoons of lemon juice and 2 tablespoons of cornstarch
- 1 cup of crumbs made from bread (one package of mixed crackers)
- 2 teaspoons of chopped and dried parsley
- A single level teaspoon of salt
- a sprinkling of black pepper
- 80 grams of parmesan cheese that has been grated
- olive oil
- Equipment
- Frying pan
- Oven
Instructions
Combine the cornstarch, egg white, and lemon juice in a large bowl and whisk together until smooth. Combine breadcrumbs, chopped parsley, and grated Parmesan in a bowl or soup plate. Add some salt and pepper before serving. Egg white mixture is dipped chicken breasts, which are then coated in Parmesan breadcrumbs. Even if the breading doesn't quite stick, you should press it down firmly with your fingertips to get as much of it as you can. Place the chicken breasts on a plate with caution, and then let them rest at room temperature for approximately 15 minutes. Put the oven on to 210 degrees Celsius (th 7). Cook the cutlets in a frying pan with a touch of olive oil over medium heat for about three minutes per side, or until the breading is golden brown. Because the breading will not have fully adhered to the cutlets at this point, you will need to carefully flip them over... Take the pan off the heat and put the cutlets in a baking dish that can withstand the oven.
Cooking should be continued for another ten to fifteen minutes in the oven (depending on the size of the cutlets).