Amanda Frederickson’s Weeknight Crispy Chicken Parmesan

Get inspired to make delicious food any day of the week with this playful and inventive cookbook featuring 100 recipes from Amanda Frederickson, the creator of Instagram’s “Fridge Foraging” series.

With more than a hundred ideas and a photo for every recipe, Simple Beautiful Food will have you making delicious dishes any day of the week. Amanda shares enticing breakfast bites such as Sweet and Savory Yogurt Bowls, easy work lunches such as Salmon and Avocado Nori Wraps, and delicious dinners such as One-Pot Chicken with Orzo and Sun-Dried Tomatoes. She also provides “choose your own adventure” riffs where one ingredient is used in many different ways, giving you greater flexibility and confidence in the kitchen.

Check out her recipe for Weeknight Crispy Chicken Parmesan below!

Weeknight Crispy Chicken Parmesan

Ingredients

  • 2 cups panko
  • 1/2 cup olive oil, divided
  • salt and pepper
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 lb boneless skinless chicken breast, cut in half horizontally and pounded thin if needed
  • 3/4 cup mayonnaise
  • 1/2 lb mozzarella, sliced 1/2” thick

Method

Preheat oven to 425°F / 220°C.

In a medium Dutch oven or saute pan add panko and 1/4 cup of olive oil and cook over medium low until panko is golden brown, remove, add big pinch of salt and pepper and let cool.

In the same pan add the remaining olive oil and warm over medium heat. Add the onion and sauce for 4 to 6 minutes. Add the garlic and continue cooking for another 30 seconds. Add the tomatoes, and cook over medium low for about 15 or until tomatoes have burst. Remove from heat but keep warm.

While the tomatoes are combine the mayonnaise with 2 Tbs. water. Dredge the chicken in the mayonnaise mixture then press into the toasted panko on both sides, making sure it is well coated. Place on a sheet tray lined with a rack. Repeat with remaining chicken breasts.

Cook chicken for 14 minutes. Remove from oven and top each breast with a slice of mozzarella and continue cooking for another 3 minutes or until cheese is melted and chicken reaches an internal temperature of 165°F.

Remove and serve chicken breasts topped with a large spoonful of tomatoes.

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