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Chicken Parmesan

Chicken Parmesan is a baked chicken dish topped with sauce, Parmesan, and mozzarella.

From the Wikibooks Cookbook · 10 ingredients
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Why it works: Chicken and olive are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 11,888 recipes. Both carry acetic acid hexyl ester, which smells sweet, green. The science ↓

Chicken Parmesan

Serves 4
Oven350°F (175°C)
Time30 minutes

Ingredients

Directions

Prepare the coating

  1. Preheat the oven to 350°F (175°C).

  2. Mix the breadcrumbs, salt, black pepper, and half the Parmesan cheese in a mixing bowl.

  3. Beat the eggs in a small bowl.

  4. Heat olive oil in a large frying pan over medium-high heat.

Coat and brown the chicken

  1. Dip each chicken breast into flour.

  2. Dip the floured chicken into eggs.

  3. Dip the egg-coated chicken into the breadcrumb mixture.

  4. Ensure the chicken is thoroughly coated.

  5. Pan fry the chicken lightly in the olive oil until brown on both sides.

  6. Do not cook the chicken through, just brown it.

  7. Ensure the breadcrumbs stick to the outside of the chicken.

Bake and serve

  1. Pour half a jar of pasta sauce into a shallow baking dish.

  2. Lay the browned chicken out in the dish.

  3. Pour the remaining sauce on top of the chicken.

  4. Sprinkle the remaining grated Parmesan cheese over the chicken.

  5. Place the dish in the oven and bake for 30 minutes at 350°F (175°C).

  6. Remove the dish and add a slice of mozzarella cheese to each chicken breast.

  7. Return the dish to the oven for 10 more minutes to melt the mozzarella.

  8. Serve the chicken with pasta.

Nutrition, whole recipe (rough)

1018Calories
67 gProtein
37 gFat
99 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Parmesan Cheese1 oz (28g)110
Mozzarella Cheese1 oz (28g)85
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together11,888 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  2. Bread + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Parmesan cheese + olivetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,233 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken breast
Forms the main body of the dish; browning and baking keep it moist and tender when not overcooked.
Eggs
Act as a binder so the breadcrumb coating sticks to the chicken.
Italian seasoned bread crumbs
Form a crisp, browned crust on the outside of the chicken.
All purpose flour
Dry layer that helps the egg coating adhere to the chicken.
Mozzarella cheese
Melts over the chicken to create a soft, stretchy topping.
Parmesan cheese
Adds savoury, salty flavour and browns in the crust and topping.

The step that matters

Brown the chicken without cooking it through. Browning only sets the crust; the chicken then finishes gently in the sauce in the oven. Overcooking in the pan dries the meat before baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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