As a great lover of American bastardised foods, Chicken Parmesan had to come up sooner of later, right?
Breaded chicken, covered in cheese, served with Spaghetti.
Whats not to like?
What you get is a perfectly seasoned and cooked chicken parmesan breast, alongside silky smooth pasta.
This one is up there in my top five favourite recipes.
Chicken Parmesan – The Recipe
- 2 Chicken Breasts
- 1 tin of Tomatoes
- 3 Cloves of Garlic
- 1 tsp Balsamic Vinegar
- 1 tsp Oregano
- 2 pieces of White Bread
- 2 Eggs
- 2 tbsp Flour
- 50g Parmesan Cheese
- 1 ball of Mozzarella
First up we are going to place the chicken breasts between two pieces of parchment paper, and flatten them out with a rolling pin.
I call it brute force and ignorance.
Grate the bread into a bowl along with the parmesan. Get a second bowl and add the eggs, beating them. Get a third bowl and add the flour into it.
We are going to panne the breasts for this Chicken Parmesan.
First, place the chicken into the flour and cover it thoroughly. Then add it into the egg and cover it thoroughly. Then, add it into the breadcrumbs, and cover thoroughly.
There you go, one bread-crumbed chicken, along with a few fingers as well.
Put a pan on the hob at high temperature with a bit of oil, frying the chicken on both sides for 5mins.
Place the chicken parmesanon a baking tray, add slices of mozzarella on top and cook in the oven for 20mins.
During this time make a quick sauce by adding the tomatoes, garlic, oregano and balsamic vinegar int o a pan, bring it to the boil and simmer for 20mins.
Put your spaghetti onto boil as well.
Serve with the spaghetti mixed with the sauce, with a chicken parmesan put on top.
Chicken Parmesan – Cookware
Chicken Parmesan – Ingredient Breakdown
More than 50 billion chickens are reared annually as a source of meat and eggs. In the United States alone, more than 8 billion chickens are slaughtered each year for meat, and more than 300 million chickens are reared for egg production.
The vast majority of poultry are raised in factory farms. According to the Worldwatch Institute, 74 percent of the world’s poultry meat and 68 percent of eggs are produced this way. An alternative to intensive poultry farming is free-range farming.
Friction between these two main methods has led to long-term issues of ethical consumerism. Opponents of intensive farming argue that it harms the environment, creates human health risks and is inhumane. Advocates of intensive farming say that their highly efficient systems save land and food resources owing to increased productivity, and that the animals are looked after in state-of-the-art environmentally controlled facilities.
Chickens farmed for meat are called broilers. Chickens will naturally live for six or more years, but broiler breeds typically take less than six weeks to reach slaughter size. A free range or organic broiler will usually be slaughtered at about 14 weeks of age.
Chickens farmed primarily for eggs are called layer hens. In total, the UK alone consumes more than 34 million eggs per day.
Some hen breeds can produce over 300 eggs per year, with “the highest authenticated rate of egg laying being 371 eggs in 364 days”.
After 12 months of laying, the commercial hen’s egg-laying ability starts to decline to the point where the flock is commercially unviable. Hens, particularly from battery cage systems, are sometimes infirm or have lost a significant amount of their feathers, and their life expectancy has been reduced from around seven years to less than two years.
In the UK and Europe, laying hens are then slaughtered and used in processed foods or sold as “soup hens”.
In some other countries, flocks are sometimes force moulted, rather than being slaughtered, to re-invigorate egg-laying. This involves complete withdrawal of food (and sometimes water) for 7–14 days or sufficiently long to cause a body weight loss of 25 to 35%, or up to 28 days under experimental conditions.
This stimulates the hen to lose her feathers, but also re-invigorates egg-production. Some flocks may be force-moulted several times. In 2003, more than 75% of all flocks were moulted in the US.
Parmigiano-Reggiano or Parmesan is an Italian hard, granular cheese.
In the European Economic Area, the name “Parmesan” is legally defined as PDO Parmigiano-Reggiano, though it is often used outside Europe for similar non-PDO cheeses.
It is named after the producing areas, the provinces of Parma, Reggio Emilia, the part of Bologna west of the Reno, and Modena (all in Emilia-Romagna); and the part of Mantua (Lombardy) south of the Po. Both “Parmigiano-Reggiano” and “Parmesan” are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law.
Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia.
Outside the EU, the name “Parmesan” can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano-Reggiano.
It has been called the “King of Cheeses” and a “practically perfect food”.
The tomato is edible, often red, berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America.
The Nahuatl (Aztec language) word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived.
Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico.
The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe.
From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.
Tomatoes are a significant source of umami flavor.
The tomato is consumed in diverse ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish.
Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year.
Tomato plants typically grow to 1–3 meters (3–10 ft) in height. They are vines that have a weak stem that sprawls and typically needs support.
Indeterminate tomato plants are perennials in their native habitat, but are cultivated as annuals.
Determinate, or bush, plants are annuals that stop growing at a certain height and produce a crop all at once.
The size of the tomato varies according to the cultivar, with a range of 0.5–4 inches (1.3–10.2 cm) in width.
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods.
Cereal flour is the main ingredient of bread, which is a staple food for most cultures.
Wheat flour is one of the most important ingredients in Oceanic, European, South American, North American, Middle Eastern, North Indian and North African cultures, and is the defining ingredient in their styles of breads and pastries.
Wheat is the most common base for flour.
Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas.
Rye flour is a constituent of bread in central Europe.
Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour).
Meal is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways.
For example, the word cornmeal often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line.
Garlic (Allium sativum) is a species in the onion genus, Allium.
Its close relatives include the onion, shallot, leek, chive, and Chinese onion.
Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use.
It was known to ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine.
In Ancient Rome, it was “much used for food among the poor”.
China produces some 80% of the world’s supply of garlic.