Best of Emeril Chicken Parmigiana | Emeril Lagasse

Emeril’s family and friends go crazy for his mouthwatering Chicken Parmigiana. Pounded chicken breasts are breaded and pan fried in olive oil until golden. Then topped with marinara sauce and covered with cheese, they go into the oven until they’re cooked through and the cheese melts. Served with pasta, this meal cooks up with a BAM!

CHICKEN PARMIGIANA
SERVES 2

2 (6-ounce) skinless, boneless chicken breasts, patted dry
Emeril’s Essence (recipe follows)
½ cup all-purpose flour
1 large egg, beaten
1 cup fine dry unseasoned bread crumbs
2 cups jarred marinara sauce, plus more (heated) for serving with pasta, if desired
2 tablespoons olive oil
½ cup grated mozzarella cheese
2 tablespoons finely grated Parmigiano-Reggiano cheese
Cooked pasta, for serving (optional)

Preheat the oven 350 degrees. Place chicken breasts between 2 pieces of plastic wrap, about 3 inches apart. Using the smooth side of a meat mallet, pound until they are all an even thickness. Remove from plastic and season chicken on both sides with Essence. Set three shallow pans side by side. Place the flour in one, the egg in another, and the breadcrumbs in the third pan. Season flour with 1 teaspoon Essence, whisking to incorporate.

Working with one breast at a time, dredge both sides of the chicken in flour and shake to remove any excess. Then dip in egg to coat, and then into breadcrumbs coating evenly and shaking to remove any excess. Transfer to a plate. Repeat the process with remaining chicken breast.

In a small saucepan over medium-low heat, warm the marinara sauce.

Set a large nonstick skillet over medium heat and add olive oil. When the oil is hot, place breaded chicken in the pan and cook until golden brown, 1 ½ to 2 minutes per side.

Spread ¼ cup marinara sauce over each chicken breast, and top each with ½ cup mozzarella and 1 tablespoon Parmesan-Reggiano. Transfer skillet to oven and cook until the cheese is bubbly and lightly browned in spots and the chicken is just cooked through, 12 to 14 minutes.

Add some marinara sauce to a platter, spreading evenly. Remove chicken from oven and transfer to platter. Chicken may also be served over cooked pasta with marinara sauce, if desired.

EMERIL’S ESSENCE

MAKES ⅔ CUP

2 1/2 tablespoons paprika
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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You know one of the most popular chicken dishes here in America is the classic Italian chicken parmesan my family and friends they go crazy for this dish so I thought I would share the recipe for you let’s get started this is really a simple dish folks we’re going to take two chicken

Breasts wash clean them and we’re going to put them right here on a little plastic that I have fold it over what we want to do is we’re just going to want to pound the chicken a little bit just to get it sort of an even Surface now once that happens very simple we’re going to go into some flour it’s going to be seasoned with a little bit of my essence oh perfect going to season the chicken with a little Essence and then the first step is to go right into the flour which is called dredging

Now clean our little hands here and then we’re going to add a little bit more Essence on that side of the chicken I’ve got one egg and breadcrumbs this is a classic breading no matter what you want to bread from mushrooms to chicken to beef now watch we dredge

It and in the egg it goes and in the breadcrumbs look at that beautiful so from the flour to the egg and right into the breadcrumbs now from there it’s quite simple going to set our pan on about medium heat a little olive oil in the

Skillet and now what we’re going to do is we’re going to take our breaded chicken and we begin to fry them you know the other classic too is doing the same thing with ve the heat is on and we begin to start sautéing them I’ve got a little tomato sauce and I

Also have two cheeses have a little mozzarella and I have a little Parmesan Parmesan regano delicious and now what we’re going to do is turn look at how beautiful that is you see that set the oven on oh about 350° and what we’re going to do now is we’re going to take the

Chicken we’re going to add a little bit of the sauce on top and then what we’re going to do is we’re first going to put a little mozzarella little parmesan and into the oven it goes 350 for about 12 to 14 minutes that chicken really cooks through and the cheese melts and gets

Absolutely just gooey and oh so delicious now how I serve this is simply with a little sauce on the plate oh look at that just a little sauce on the plate and then we bring our chicken parmesan right to the table oh now I love serving my chicken

Parmesan with pasta doesn’t that look delicious I mean you want to just dig right in there right especially for dinner tonight your family will love this and as always I thank you for watching