Baked chicken parmesan recipe
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Baked chicken parmesan recipe

Italian cuisine is typically associated with pizza, pasta, and a lot of parmesan cheese. Yet there is more to their amazing Mediterranean cuisine than just chicken parmesan. Our baked chicken parmesan, also referred to as chicken parmigian, is a celebration of conventional cookery. Family meals should be simple, and cooking with chicken makes it simple to do so while still producing delicious results.

Baked chicken parmesan suggestions

Chicken parmesan is a simple dish for crumbed chicken that incorporates parmesan cheese flavour. For a meal that the entire family will enjoy, serve yours with rice and roast vegetables. Simple roux or butter and flour gravy is used to make the gravy. As you prepare the gravy in the same pan the chicken was cooked in, you can scrape away the large charred bits of chicken crumbs from the bottom. If desired, bake the chicken for a few further minutes after adding the cheese.

Baked chicken parmesan is for you if you enjoy both chicken and Italian cuisine. This dish is golden, crunchy, and wonderfully delicious for the entire family.

Baked chicken parmesan recipe

Baked chicken parmesan recipe

Source: Gary Dunn

Course: Main

Cuisine: Italian

Difficulty: Easy

Servings: 4 servings

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Ingredients

  • 4 Chicken portions

  • 75 g Butter

  • 1 heaped tbsp flour

  • 1 heaped tbsp grated parmesan cheese

  • 1 pinch ground turmeric

  • salt and pepper

Gravy

  • 1 tbsp flour

  • 125 ml cream

  • 125 ml chicken stock

  • salt and pepper

Method

  • Melt butter in shallow roasting pan.
  • Dip pieces of chicken in the butter and coat with flour, cheese, salt and turmeric mixture.
  • Arrange in a single layer in a baking pan, skin -side down.
  • Bake uncovered for 20 minutes in 210°C oven.
  • Turn the chicken over and bake for another 10 minutes or until brown.
  • Place the chicken in a serving dish.

For the gravy

  • Sprinkle flour into buttery juices in roasting pan and stir over gentle heat for a few minutes until flour smell goes away.
  • Slowly add chicken stock while whisking until thick and creamy. Season the sauce.
  • Serve by covering with the gravy or on the side.

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