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 imagine how straightforward it’s to make at house.
- It makes use of easy components you probably have readily available.
- It’s received the entire taste of your favourite Italian restaurant for a fraction of the value!
- 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 fair coating. If utilizing unseasoned breadcrumbs, add some salt and Italian seasoning.
Tomato Sauce: I take advantage of marinara sauce because it’s already seasoned retaining 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 do-it-yourself marinara sauce.
- Change it up with a spicy arrabbiata sauce.
- Garnish with contemporary Italian herbs like basil and parsley for serving.
The right way to Make Rooster Parmesan
This baked Rooster Parmesan recipe is a quick and flavorful weeknight meal.
- Bread the rooster: Pound the rooster to a fair 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 need to be cooked by way of.
- Bake: Place the browned rooster over marinara sauce and high with a bit extra sauce and cheese.
Garnish with contemporary 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 could 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 glorious 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.
Stop your display from going darkish
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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 giant, you may reduce 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 either side of the rooster into the flour and shake to take away any extra. Dip rooster in crushed 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 way of.
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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 inside temperature of 165°F with an instant-read thermometer.
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Sprinkle with contemporary 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 may warmth further 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
Vitamin info supplied is an estimate and can range based mostly on cooking strategies and types of components used.
Course Rooster, Entree, Foremost Course
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