This rooster parmesan recipe is a quick weeknight favourite.
Rooster breasts are coated in seasoned breadcrumbs and baked in tangy marinara, then topped with melty mozzarella and Parmesan cheese.
- You received’t consider how straightforward it’s to make at dwelling.
- It makes use of easy substances you possible have readily available.
- It’s bought all the taste of your favourite Italian restaurant for a fraction of the worth!
- This baked rooster parmesan skips the deep fryer.
Components for Rooster Parmesan
Rooster: Use boneless, skinless rooster breasts or cutlets on this recipe. Pound rooster breasts to ½-inch thick in order that they prepare dinner evenly.
Breading: Panko breadcrumbs add crunch, whereas seasoned breadcrumbs add taste and create a good coating. If utilizing unseasoned breadcrumbs, add some salt and Italian seasoning.
Tomato Sauce: I exploit marinara sauce because it’s already seasoned maintaining this rooster parm recipe straightforward to make.
Cheese: A great deal of mozzarella and tangy Parmesan give this dish its restaurant-quality taste.
Variations
- If time permits, make a home made marinara sauce.
- Change it up with a spicy arrabbiata sauce.
- Garnish with recent Italian herbs like basil and parsley for serving.
Methods to Make Rooster Parmesan
This baked Rooster Parmesan recipe is a quick and flavorful weeknight meal.
- Bread the rooster: Pound the rooster to a good thickness after which dip it into flour, egg, and the breadcrumb combination (recipe under).
- Brown rooster: Brown the rooster in a skillet, it doesn’t should be cooked by.
- Bake: Place the browned rooster over marinara sauce and high with a bit extra sauce and cheese.
Garnish with recent basil and serve over spaghetti or pasta.
Storing Rooster Parmesan
- Preserve leftover rooster parmesan in a coated container within the fridge for as much as 4 days and reheat within the microwave or oven.
- Sprinkle on just a little parmesan cheese and pop underneath the broiler to re-crisp the topping.
- Parts may be frozen in zippered luggage for as much as one month. Thaw in a single day within the fridge earlier than reheating. The rooster received’t have the identical crisp texture as soon as frozen.
- Rooster parmesan makes wonderful next-day sandwiches or sliced and positioned on high of a mattress of greens for an energizing workday lunch!
Extra Baked Rooster Recipes
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Rooster Parmesan
Rooster Parmesan options breaded rooster topped with marinara sauce and melted Parmesan cheese.
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Preheat the oven to 425°F.
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Place the flour in a shallow bowl or dish. Place the eggs in a second shallow dish and beat with a fork.
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In a 3rd shallow dish, mix Panko breadcrumbs, seasoned breadcrumbs, grated Parmesan cheese, 2 tablespoons chopped parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
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Utilizing the flat facet of a meat mallet, pound the rooster breasts to ½-inch thickness. After pounding, in the event that they’re very massive, you possibly can minimize them in half. Pat the rooster dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.
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Dip each side of the rooster into the flour and shake to take away any extra. Dip rooster in overwhelmed eggs, then into the breadcrumb combination and gently press to stick.
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Preheat the oil over medium-high warmth in a big skillet. Brown the rooster for about 2 minutes per facet or till golden, it doesn’t have to prepare dinner by.
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Within the backside of a 9×13 baking dish, add 1 ½ cups of marinara sauce. Add the browned rooster. Prime each bit of rooster with 2 tablespoons of marinara sauce within the heart. Prime with mozzarella and shredded parmesan.
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Bake for 20-25 minutes or till golden and bubbly and the rooster reaches an inner temperature of 165°F with an instant-read thermometer.
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Sprinkle with recent basil and parsley and serve over pasta.
Make sure the oil is shimmering earlier than including the rooster for a greater crisp.
Don’t add an excessive amount of sauce to the baking pan, you possibly can warmth additional sauce on the facet if desired.
Energy: 634 | Carbohydrates: 42g | Protein: 46g | Fats: 31g | Saturated Fats: 9g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 14g | Trans Fats: 0.1g | Ldl cholesterol: 186mg | Sodium: 1584mg | Potassium: 1071mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1364IU | Vitamin C: 16mg | Calcium: 412mg | Iron: 5mg
Diet data offered is an estimate and can range based mostly on cooking strategies and types of substances used.
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