Best Crispy Chicken Parmesan With Avocado Salsa Recipes

Avocado Chicken Parmigiana image

Provided by gailanng

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 lb boneless skinless chicken breast half, halved lengthways
salt and pepper
1/4 cup all-purpose flour
2 tablespoons milk or 2 tablespoons water
2 eggs
1/2-3/4 cup dried breadcrumbs
3 tablespoons olive oil
1 tablespoon butter
1/2-3/4 cup pasta sauce
1 medium avocado, sliced
1 cup grated mozzarella cheese

Steps:

Preheat oven to 375 degrees. Line a large baking tray with foil or parchment paper; set aside.
Place chicken between 2 sheets plastic wrap. Using a rolling pin or mallet, pound until about 1/4 inch thick.
Place flour on a shallow plate. Lightly whisk milk or water and eggs together in a shallow bowl. Place breadcrumbs on a separate plate.
Season cutlets with salt and pepper. Coat 1 piece chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs, pressing on to secure. Place on prepared tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.
Heat olive oil and butter in a skillet over medium heat. Add chicken cutlets and cook about 3-4 minute per side. These will be placed in the oven; it's okay to be slightly undercooked. Place the browned cutlets on the prepared baking sheet.
Divide the pasta sauce equally over the chicken. Arrange the avocado over sauce. Sprinkle with cheese. Bake for 5 to 7 minutes until cheese is melted.

Nutrition Facts : Calories 526.7, Fat 33.1, SaturatedFat 9.8, Cholesterol 178.9, Sodium 573.3, Carbohydrate 25.5, Fiber 5, Sugar 4.4, Protein 31.9

The Best Crispy Chicken Parmesan Recipe by Tasty image

Provided by Alix Traeger

Categories Dinner

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 cup flour
2 eggs
1 cup seasoned breadcrumb
2 cups marinara sauce
8 slices fresh mozzarella cheese
½ cup grated parmesan cheese
fresh basil, thinly sliced, to serve
vegetable oil, for frying

Steps:

Cut the chicken breasts in half widthwise to make 4 thin breasts.
Season the chicken with salt, pepper, and onion powder.
Coat the chicken in flour, then egg, and then bread crumbs.
Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
Transfer to a paper towel-lined plate to drain.
Preheat oven to 450°F (230°C).
Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
Top with mozzarella slices and Parmesan.
Bake for 10-15 minutes, or until the cheese is browned and bubbling.
Serve with freshly chopped basil.
Enjoy!