Chicken parmesan, chicken parmigiana, or (Italian Pollo alla parmigiana) is a popular Italian dish. It is made up of a chicken breast covered in bread crumbs and topped with tomato sauce and mozzarella. The chicken may be baked or fried. It is always served over spaghetti. Some variations of the traditional recipe may call for the use of Parmigiano-Reggiano (parmesan cheese) in addition to, or as a substitute for, mozzarella. This may reflect a confused belief that the dish is so-named because it contains parmesan cheese; in fact both the dish and the cheese are (separately) named for the Parma region of Italy.
The "Parma" in Australia is a very popular pub meal often served with a beer. for normally $10 AUD you can buy a "pot n' Parma" for lunch. In some Australian states groups of Chicken
Parmigiana eaters have started clubs such as CPAS (Chicken Parma Appreciation Society). These groups are mostly male dominated.
Ingredients: 1 cup Italian-seasoned breadcrumbs, if you don't have that just use the regular bread crumbs and add 1 tbsp Italian seasonings, 2 tbsp all-purpose flour, 1/2 tsp red pepper, 3 boneless chicken breasts and cut in half. Pound the breasts thin. 2 eggs, lightly beaten
1 tbsp olive oil, Tomato Sauce, 1 cup shredded mozzarella cheese, 1/4 cup freshly grated Parmesan cheese.
Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet ( my meat mallet is a rubber hammer from the tool section) or whatever works for you.
Dip 1 chicken breast in egg, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
Cook chicken in hot oil over medium heat 2 to 3 minutes on each side or until done.
Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish. Top evenly with Tomato Sauce and cheeses.
Bake at 350° for 20 minutes or until cheeses melt.
Source: http://www.ohrecipes.co.cc
The "Parma" in Australia is a very popular pub meal often served with a beer. for normally $10 AUD you can buy a "pot n' Parma" for lunch. In some Australian states groups of Chicken
Parmigiana eaters have started clubs such as CPAS (Chicken Parma Appreciation Society). These groups are mostly male dominated.Ingredients: 1 cup Italian-seasoned breadcrumbs, if you don't have that just use the regular bread crumbs and add 1 tbsp Italian seasonings, 2 tbsp all-purpose flour, 1/2 tsp red pepper, 3 boneless chicken breasts and cut in half. Pound the breasts thin. 2 eggs, lightly beaten
1 tbsp olive oil, Tomato Sauce, 1 cup shredded mozzarella cheese, 1/4 cup freshly grated Parmesan cheese.
Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet ( my meat mallet is a rubber hammer from the tool section) or whatever works for you.
Dip 1 chicken breast in egg, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
Cook chicken in hot oil over medium heat 2 to 3 minutes on each side or until done.
Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish. Top evenly with Tomato Sauce and cheeses.
Bake at 350° for 20 minutes or until cheeses melt.
Source: http://www.ohrecipes.co.cc
