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This chicken parmesan is unapologetically satisfying and because it’s made from scratch, still well-balanced. We take 6 oz of all natural chicken breast, bread it in parmesan, panko breadcrumbs and herbs and lightly panfry each one by hand in high quality extra virgin olive oil for a perfect golden crust. We serve it with our house made authentic marinara sauce, crafted with imported San Marzano tomatoes from Italy. Topped with freshly shredded Mozzarella and parmesan cheeses and served with a side of al dente spaghetti. You don’t want to miss this tasty dish!

This chicken parmesan is unapologetically satisfying and because it’s made from scratch, still well-balanced. We take 6 oz of all natural chicken breast, bread it in parmesan, panko breadcrumbs and herbs and lightly panfry each one by hand in high quality extra virgin olive oil for a perfect golden crust. We serve it with our house made authentic marinara sauce, crafted with imported San Marzano tomatoes from Italy. Topped with freshly shredded Mozzarella and parmesan cheeses and served with a side of al dente spaghetti. You don’t want to miss this tasty dish!

This chicken parmesan is unapologetically satisfying and because it’s made from scratch, still well-balanced. We take 6 oz of all natural chicken breast, bread it in parmesan, panko breadcrumbs and herbs and lightly panfry each one by hand in high quality extra virgin olive oil for a perfect golden crust. We serve it with our house made authentic marinara sauce, crafted with imported San Marzano tomatoes from Italy. Topped with freshly shredded Mozzarella and parmesan cheeses and served with a side of al dente spaghetti. You don’t want to miss this tasty dish!

This chicken parmesan is unapologetically satisfying and because it’s made from scratch, still well-balanced. We take 6 oz of all natural chicken breast, bread it in parmesan, panko breadcrumbs and herbs and lightly panfry each one by hand in high quality extra virgin olive oil for a perfect golden crust. We serve it with our house made authentic marinara sauce, crafted with imported San Marzano tomatoes from Italy. Topped with freshly shredded Mozzarella and parmesan cheeses and served with a side of al dente spaghetti. You don’t want to miss this tasty dish!

This chicken parmesan is unapologetically satisfying and because it’s made from scratch, still well-balanced. We take 6 oz of all natural chicken breast, bread it in parmesan, panko breadcrumbs and herbs and lightly panfry each one by hand in high quality extra virgin olive oil for a perfect golden crust. We serve it with our house made authentic marinara sauce, crafted with imported San Marzano tomatoes from Italy. Topped with freshly shredded Mozzarella and parmesan cheeses and served with a side of al dente spaghetti. You don’t want to miss this tasty dish!

This chicken parmesan is unapologetically satisfying and because it’s made from scratch, still well-balanced. We take 6 oz of all natural chicken breast, bread it in parmesan, panko breadcrumbs and herbs and lightly panfry each one by hand in high quality extra virgin olive oil for a perfect golden crust. We serve it with our house made authentic marinara sauce, crafted with imported San Marzano tomatoes from Italy. Topped with freshly shredded Mozzarella and parmesan cheeses and served with a side of al dente spaghetti. You don’t want to miss this tasty dish!

This chicken parmesan is unapologetically satisfying and because it’s made from scratch, still well-balanced. We take 6 oz of all natural chicken breast, bread it in parmesan, panko breadcrumbs and herbs and lightly panfry each one by hand in high quality extra virgin olive oil for a perfect golden crust. We serve it with our house made authentic marinara sauce, crafted with imported San Marzano tomatoes from Italy. Topped with freshly shredded Mozzarella and parmesan cheeses and served with a side of al dente spaghetti. You don’t want to miss this tasty dish!

Chicken Parmesan: Active Time: 45 mins Total Time: 4 hrs 45 mins Servings: 4 INGREDIENTS: -4 boneless, skinless chicken breast cutlets, pounded to 1/2-inch thickness -1 cup buttermilk -2 tsp. kosher salt, divided -1 Tbsp. plus 1 tsp. freshly-ground black pepper, divided -3/4 cup all-purpose flour -1/2 tsp. paprika -6 Tbsp. canola oil -5 Tbsp. unsalted butter, divided -1 Tbsp. capers, drained and finely chopped -4 cloves garlic, finely minced -4 Tbsp. fresh lemon juice plus 1 tsp. grated lemon zest, divided (from 2 medium lemons) -1/2 tsp. crushed red pepper -1/2 cup dry white wine (such as Pinot Grigio) -Garnishes: chopped fresh parsley and basil, grated Parmigiano Reggiano cheese, lemon wedges Hot cooked pasta, to serve DIRECTIONS: Add pounded chicken breasts to a large sealable container. Pour buttermilk over chicken, and add 1 teaspoon kosher salt and 1 teaspoon freshly-ground black pepper. Toss to combine, cover, and refrigerate for at least 4 hours and up to 24 hours Add flour, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and paprika to a large mixing bowl. Remove the chicken breasts from the refrigerator and dredge them in the flour mixture until they are fully coated. Place chicken on a cooling rack over a sheet pan and allow to rest for 15 minutes, giving any excess dredge a chance to drip away. Discard any remaining flour mixture. Add canola oil to a non-stick skillet over medium heat. When the oil heats up, place the chicken breasts in the skillet 2 at a time, and sauté until cooked through (approximately 8 minutes total, turning every 2 minutes). Remove the cooked chicken breasts from the skillet, rest them on a plate, and set aside. Without wiping the skillet clean, add 4 tablespoons butter and allow it to melt. Once melted, add garlic, capers, lemon zest, crushed red pepper, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the garlic becomes golden and fragrant (about 1 minute). Add white wine and stir, scraping the bottom of the pan to deglaze. Add lemon juice and gently simmer until the sauce begins to thicken (about 3 minutes). Reduce heat to low and add remaining 1 tablespoon of cold butter. Stir until the butter fully melts and the sauce takes on a rich sheen. Return the chicken breasts to the skillet and gently stir until the chicken is fully coated and the sauce clings to it. Serve one breast per plate alongside pasta or polenta. Season to taste with sea salt and black pepper and garnish with torn herbs, Parmigiano Reggiano cheese, and lemon wedges.

This chicken parmesan is unapologetically satisfying and because it’s made from scratch, still well-balanced. We take 6 oz of all natural chicken breast, bread it in parmesan, panko breadcrumbs and herbs and lightly panfry each one by hand in high quality extra virgin olive oil for a perfect golden crust. We serve it with our house made authentic marinara sauce, crafted with imported San Marzano tomatoes from Italy. Topped with freshly shredded Mozzarella and parmesan cheeses and served with a side of al dente spaghetti. You don’t want to miss this tasty dish!

This chicken parmesan is unapologetically satisfying and because it’s made from scratch, still well-balanced. We take 6 oz of all natural chicken breast, bread it in parmesan, panko breadcrumbs and herbs and lightly panfry each one by hand in high quality extra virgin olive oil for a perfect golden crust. We serve it with our house made authentic marinara sauce, crafted with imported San Marzano tomatoes from Italy. Topped with freshly shredded Mozzarella and parmesan cheeses and served with a side of al dente spaghetti. You don’t want to miss this tasty dish!

This chicken parmesan is unapologetically satisfying and because it’s made from scratch, still well-balanced. We take 6 oz of all natural chicken breast, bread it in parmesan, panko breadcrumbs and herbs and lightly panfry each one by hand in high quality extra virgin olive oil for a perfect golden crust. We serve it with our house made authentic marinara sauce, crafted with imported San Marzano tomatoes from Italy. Topped with freshly shredded Mozzarella and parmesan cheeses and served with a side of al dente spaghetti. You don’t want to miss this tasty dish!

This chicken parmesan is unapologetically satisfying and because it’s made from scratch, still well-balanced. We take 6 oz of all natural chicken breast, bread it in parmesan, panko breadcrumbs and herbs and lightly panfry each one by hand in high quality extra virgin olive oil for a perfect golden crust. We serve it with our house made authentic marinara sauce, crafted with imported San Marzano tomatoes from Italy. Topped with freshly shredded Mozzarella and parmesan cheeses and served with a side of al dente spaghetti. You don’t want to miss this tasty dish!

Chicken Parmesan: Ingredients: 4 boneless, skinless chicken breasts ½ cup all-purpose flour 2 large eggs ⅔ cup Panko breadcrumbs ⅔ cup seasoned breadcrumbs ⅓ cup grated Parmesan cheese 2 tbsp fresh parsley, chopped 1 tsp salt, divided ½ tsp black pepper, divided 4 tbsp olive oil 24 oz marinara sauce 1 cup shredded mozzarella cheese ¼ cup shredded Parmesan cheese 2 tsp fresh basil, chopped (for garnish) 1 tsp fresh parsley, chopped (for garnish) Instructions: 1️⃣ Preheat the oven to 425°F (220°C). 🔥 2️⃣ Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of Panko, seasoned breadcrumbs, Parmesan, parsley, salt, and pepper. 🥣 3️⃣ Pound the chicken breasts to ½-inch thickness, then season with salt and pepper. 🐔 4️⃣ Dip each chicken breast in flour, then egg, then breadcrumb mixture, pressing to adhere. 🍗 5️⃣ Heat oil in a skillet over medium-high heat. Brown the chicken on both sides until golden (about 2 minutes per side). 🥘 6️⃣ In a 9x13 baking dish, spread 1½ cups of marinara sauce. Place the browned chicken on top. Add 2 tablespoons of marinara sauce on each piece, then top with mozzarella and Parmesan. 🍅🧀 7️⃣ Bake for 20-25 minutes until the cheese is golden and bubbly and the chicken reaches an internal temperature of 165°F (74°C). ⏳ 8️⃣ Garnish with fresh basil and parsley before serving over pasta. 🌿🍝

Chicken Parmesan: Ingredients: 4 boneless, skinless chicken breasts ½ cup all-purpose flour 2 large eggs ⅔ cup Panko breadcrumbs ⅔ cup seasoned breadcrumbs ⅓ cup grated Parmesan cheese 2 tbsp fresh parsley, chopped 1 tsp salt, divided ½ tsp black pepper, divided 4 tbsp olive oil 24 oz marinara sauce 1 cup shredded mozzarella cheese ¼ cup shredded Parmesan cheese 2 tsp fresh basil, chopped (for garnish) 1 tsp fresh parsley, chopped (for garnish) Instructions: 1️⃣ Preheat the oven to 425°F (220°C). 🔥 2️⃣ Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of Panko, seasoned breadcrumbs, Parmesan, parsley, salt, and pepper. 🥣 3️⃣ Pound the chicken breasts to ½-inch thickness, then season with salt and pepper. 🐔 4️⃣ Dip each chicken breast in flour, then egg, then breadcrumb mixture, pressing to adhere. 🍗 5️⃣ Heat oil in a skillet over medium-high heat. Brown the chicken on both sides until golden (about 2 minutes per side). 🥘 6️⃣ In a 9x13 baking dish, spread 1½ cups of marinara sauce. Place the browned chicken on top. Add 2 tablespoons of marinara sauce on each piece, then top with mozzarella and Parmesan. 🍅🧀 7️⃣ Bake for 20-25 minutes until the cheese is golden and bubbly and the chicken reaches an internal temperature of 165°F (74°C). ⏳ 8️⃣ Garnish with fresh basil and parsley before serving over pasta. 🌿🍝

Moelleux au Chèvre et à la Courgette Délicieux et facile à préparer, ce plat de poulet est sûr de devenir un favori dans votre foyer. Servez-le chaud et savourez la merveilleuse combinaison de poulet tendre, de chapelure croustillante et de fromage fondu à chaque bouchée. Ingrédients: - 4 blancs de poulet désossés et sans peau - 1 tasse de fromage Parmesan râpé - 1 tasse de fromage mozzarella râpé - 1 tasse de chapelure - ½ tasse de farine tout usage - 2 gros œufs - ¼ tasse de lait - 2 gousses d'ail, hachées - 1 cuillère à café d'assaisonnement italien séché - ½ cuillère à café de sel - ¼ cuillère à café de poivre noir - 2 cuillères à soupe d'huile d'olive Instructions: Préchauffez le four: 1. Préchauffez votre four à 375°F (190°C). Tapissez une plaque de cuisson de papier sulfurisé ou graissez-la légèrement. Préparez la Station de Panure: 2. Dans un bol peu profond, placez la farine. 3. Dans un deuxième bol peu profond, fouettez les œufs et le lait ensemble. 4. Dans un troisième bol peu profond, mélangez la chapelure, le fromage Parmesan râpé, l'assaisonnement italien séché, l'ail haché, le sel et le poivre noir. Paner le Poulet: 5. Enrobez chaque blanc de poulet dans la farine, en secouant l'excès. 6. Trempez le poulet fariné dans le mélange d'œufs, en vous assurant qu'il est bien enrobé. 7. Pressez le poulet dans le mélange de chapelure, en le recouvrant uniformément et en pressant les miettes sur le poulet pour qu'elles adhèrent bien. Cuire le Poulet: 8. Dans une grande poêle, chauffez l'huile d'olive à feu moyen. 9. Ajoutez les blancs de poulet panés dans la poêle et faites cuire pendant 3 à 4 minutes de chaque côté, ou jusqu'à ce qu'ils soient dorés. Cuire au Four: 10. Transférez les blancs de poulet dorés sur la plaque de cuisson préparée. 11. Saupoudrez le fromage mozzarella râpé uniformément sur le dessus de chaque blanc de poulet. 12. Faites cuire au four préchauffé pendant 20 à 25 minutes, ou jusqu'à ce que le poulet soit cuit et que le fromage soit fondu et bouillonnant. Servir: 13. Servez le Moelleux au Chèvre et à la Courgette chaud, garni de fromage Parmesan supplémentaire et d'herbes fraîches si désiré. 14. Savourez votre délicieux et fromageux poulet au Parmesan! Temps de Préparation: 20 minutes | Temps de Cuisson: 30 minutes | Temps Total: 50 minutes | Kcal: 400 kcal par portion | Portions: 4 portions