Cotoletta alla parmigiana (chicken Parmesan) – Emilia Romagna
Recipe Type: Main Course (Secondo)
Cuisine: Emilia-Romagna
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This recipe is a favourite with children the world over. We ate this dish with family friends on a scorching summer night in Modena. We dined in a town square watching the locals leaning out half naked from their windows desperate for hint of breeze. Between us we had 5 children who eagerly (and silently) gobbled down tortellini followed by chicken Parmesan and declared it the best meal ever.[br] Some people like to top it with tomato sauce, mozzarella and/or provolone cheese, more grated [i]Parmigiano-Reggiano[/i] and basil before they bake it.
Ingredients
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/meimanrensheng.com-cotoletta-alla-parmigiana-0826.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com cotoletta alla parmigiana-0826″]
- 90 grams[url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-b/#go-BREADCRUMBS” target=”_blank”]breadcrumbs[/url]
- 85 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-c/#go-PARMIGIANO-REGGIANO-PDO” target=”_blank”][i]Parmigiano-Reggiano[/i][/url], finely grated
- 2 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-e/” target=”_blank”]eggs[/url], beaten
- 4 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-c/#go-CHICKEN” target=”_blank”]chicken breasts[/url], rinsed and dried
- 60 grams [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-b/#go-BUTTER” target=”_blank”]butter[/url] (can substitute [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-o/#go-olive-oil” target=”_blank”]olive oil[/url])
- [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-s/#go-Salt” target=”_blank”]Sea salt[/url]
- [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/ingredients-b/#go-BLACK-PEPPERCORN” target=”_blank”]Black pepper,[/url] freshly ground
Instructions
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/costoletta-alla-parmigiana-1969.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”costoletta alla parmigiana-1969″]
- Preheat the oven to 225C. Mix on a plate 70 grams of [i]Parmigiano-Reggiano[/i] with the breadcrumbs.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/costoletta-alla-parmigiana-1974.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”costoletta alla parmigiana-1974″]
- On a separate plate place the eggs, 15 grams of [i]Parmigiano-Reggiano[/i] cheese, salt and pepper.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/costoletta-alla-parmigiana-1980.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”costoletta alla parmigiana-1980″]
- Mix together.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/costoletta-alla-parmigiana-1997.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”costoletta alla parmigiana-1997″]
- If the chicken breasts are thicker than 2 cm thick then place between two pieces of cling film and pound with a meat mallet to 2 cm.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/meimanrensheng.com-cotoletta-alla-parmigiana-0875.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com cotoletta alla parmigiana-0875″]
- In a large frying pan over medium heat, melt the butter. Put a chicken breast into the egg mixture, turning to coat both sides .
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/meimanrensheng.com-cotoletta-alla-parmigiana-0871.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com cotoletta alla parmigiana-0871″]
- Place the chicken in the breadcrumb mixture, turning to coat both sides. Repeat with a second chicken breast.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/meimanrensheng.com-cotoletta-alla-parmigiana-0880.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”meimanrensheng.com cotoletta alla parmigiana-0880″]
- When the butter has stopped foaming, add the chicken breast to the pan, 2 breasts at a time cooking until a deep golden brown, about 3 minutes. Turn and repeat on the other side.
- Place a paper towel on a plate and remove the cooked chicken to the plate. Repeat the process with the 2 remaining chicken breasts.
- Place all 4 chicken breasts on a baking tray lined with a rack and bake for about 10 minutes, until the chicken is cooked through. Remove from the oven and let rest for 5 minutes. Serve immediately while hot.
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2016/05/costoletta-alla-parmigiana-2026.jpg” width=”630″ height=”420″ class=”aligncenter size-full” title=”costoletta alla parmigiana-2026″]
