Oh, you guys, you HAVE to try these Chicken Parmigiana Escalopes! Seriously, some nights I just don’t have hours to spend in the kitchen, but I still want something that feels like a real, comforting meal. This recipe is my absolute go-to for those busy weeknights. It’s got all those amazing Italian-American flavors we love – tender chicken, tangy marinara, melty cheese – but it comes together so ridiculously fast. I’ve made countless quick dinners in my day, and this one always hits the spot. It’s proof that you don’t need a ton of time to make something truly delicious!
Why You’ll Love These Chicken Parmigiana Escalopes
Seriously, what’s not to love about these Chicken Parmigiana Escalopes? They’re a total game-changer for busy nights. Here’s the lowdown on why they’ll become your new favorite:
- Super Speedy: We’re talking dinner on the table in about 30 minutes flat! Perfect for when you’re starving but short on time.
- Bursting with Flavor: You get that classic chicken parm taste – savory chicken, zesty marinara, and gooey cheese – without all the fuss.
- So Simple: Even if you’re just starting out in the kitchen, these are incredibly easy to whip up. Minimal steps, maximum deliciousness.
- Family Favorite: Kids and adults alike go crazy for these. It’s a crowd-pleaser that feels special but is totally weeknight-friendly.
Simple Ingredient List for Chicken Parmigiana Escalopes
You probably already have most of this stuff in your pantry! For these amazing Chicken Parmigiana Escalopes, you’ll need:
- 2 boneless, skinless chicken breasts, pounded to about 1/2-inch thick (this is key for quick cooking!)
- 1 cup panko breadcrumbs (trust me, panko makes them extra crispy!)
- 1/2 cup finely grated Parmesan cheese (the real stuff, please!)
- 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
- 1/4 teaspoon garlic powder (for that little savory kick)
- Salt and freshly ground black pepper to taste (don’t be shy!)
- 1 large egg, lightly beaten (this is our binder!)
- 2 tablespoons extra virgin olive oil (for that beautiful golden sear)
- 1 cup prepared marinara sauce (your favorite jarred sauce is perfect here)
- 1/2 cup shredded low-moisture mozzarella cheese (for that ultimate cheesy pull!)
Step-by-Step Guide to Making Chicken Parmigiana Escalopes
Alright, let’s get these amazing Chicken Parmigiana Escalopes into your kitchen! It’s a pretty straightforward process, and honestly, the hardest part is waiting for that cheese to get all melty. Trust me, it’s worth it!
Preparing the Chicken Parmigiana Escalopes
First things first, we need to get our chicken ready. Take those boneless, skinless chicken breasts and pound them out. I like to put them between two pieces of plastic wrap or in a zip-top bag and use a meat mallet or even the bottom of a heavy pan. You want them to be about half an inch thick all over. This is super important because it helps them cook super fast and evenly. Now, set up your breading station. You’ll need three shallow dishes. In the first, whisk up that egg. In the second, mix your panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Give it a good stir! Now, take each pounded chicken piece, dip it in the egg, let any excess drip off, and then press both sides into the breadcrumb mixture. Make sure it’s coated really well – that’s where all the flavor and crispiness comes from!
Searing and Baking the Chicken Parmigiana Escalopes
Okay, oven time! Go ahead and preheat your oven to 400°F (200°C). While that’s heating up, grab an oven-safe skillet – a cast iron one is perfect if you have it. Put it over medium-high heat and add your olive oil. Once the oil is shimmering, carefully lay your breaded chicken escalopes into the pan. Don’t overcrowd it, or they’ll steam instead of sear! Cook them for about 2-3 minutes per side, until they’re beautifully golden brown. That sear adds so much flavor! Now, the fun part. Top each seared escalope with a dollop of marinara sauce, and then sprinkle generously with that shredded mozzarella cheese. Pop the whole skillet right into your preheated oven. Bake for about 10-12 minutes, or until the chicken is cooked all the way through and the cheese is bubbly and golden. Keep an eye on it, because those thin escalopes cook fast!
Tips for Perfect Chicken Parmigiana Escalopes
Want your Chicken Parmigiana Escalopes to be absolutely perfect every single time? I’ve picked up a few tricks over the years that make all the difference. First off, don’t skip the panko breadcrumbs! They’re lighter and crispier than regular breadcrumbs, giving you that amazing crunch that holds up beautifully. Also, when you’re searing the chicken, make sure that skillet is nice and hot before adding the escalopes, and try not to cram too many in there at once. Give them a little breathing room so they get that gorgeous golden-brown sear instead of just steaming. And finally, trust your thermometer or just cut into one to check – you want to make sure that chicken is cooked through and no longer pink inside before you add the sauce and cheese. That little bit of extra care ensures a perfectly cooked, super flavorful meal!
Ingredient Notes and Substitutions for Chicken Parmigiana Escalopes
Okay, so about those ingredients for your Chicken Parmigiana Escalopes! I really love using panko breadcrumbs because they give such a fantastic, light crispiness that just can’t be beat. If you can’t find panko, regular fine breadcrumbs will work in a pinch, but you might not get quite the same crunch. For the Parmesan, always go for the real stuff if you can – the pre-grated kind often has anti-caking agents that make it less flavorful. And the mozzarella? Low-moisture is key here; fresh mozzarella has too much water and can make things a bit soggy. You could totally swap out the marinara for your favorite pizza sauce if you like it a little more zesty!
Serving Suggestions for Chicken Parmigiana Escalopes
These Chicken Parmigiana Escalopes are so versatile! They are absolutely divine served over a bed of spaghetti tossed with a little extra marinara sauce. If you’re looking for something lighter, a simple side salad with a bright vinaigrette is fantastic. Roasted broccoli or green beans also make a lovely, healthy accompaniment. Honestly, they’re so good, you could even just eat them on their own!
Storing and Reheating Your Chicken Parmigiana Escalopes
Got leftovers of these glorious Chicken Parmigiana Escalopes? Lucky you! Once they’ve cooled down, pop them into an airtight container and they’ll keep in the fridge for about 3 days. To reheat, I find the best way is to pop them back into a moderately hot oven (around 350°F or 175°C) for about 10-15 minutes. This helps keep the chicken tender and the cheese nice and melty again. Microwaving works too, but they might lose a bit of that crispiness!
Frequently Asked Questions about Chicken Parmigiana Escalopes
Got some burning questions about whipping up these fantastic Chicken Parmigiana Escalopes? I’ve got you covered! Let’s tackle some common queries:
Q: Can I make Chicken Parmigiana Escalopes ahead of time?
You can definitely prep the chicken by pounding it and setting up your breading station ahead of time, maybe a few hours before you plan to cook. However, I really recommend breading and cooking them right before you want to eat. That breading gets soggy if it sits too long, and you want that lovely crispiness!
Q: What kind of chicken is best for escalopes?
Boneless, skinless chicken breasts are absolutely the way to go! They’re lean, cook super fast, and pound out beautifully into thin escalopes. Just make sure you pound them evenly so they cook at the same rate.
Q: How do I prevent the breading from falling off my Chicken Parmigiana Escalopes?
The key is a good dredging process! Make sure each piece is well-coated in the beaten egg first – let the excess drip off a bit so it’s not too wet. Then, really press that breadcrumb mixture onto both sides. Don’t be shy! A good, firm press helps it stick. Also, don’t move the chicken around too much while it’s searing; let it get a nice golden crust to help hold everything together.
Nutritional Estimate for Chicken Parmigiana Escalopes
Just so you know, these estimates are approximate and can vary based on the specific ingredients you use. For one serving of these delicious Chicken Parmigiana Escalopes, you’re looking at roughly 450 calories, about 25g of fat (with 8g saturated), 35g of protein, and 20g of carbohydrates. It’s a hearty meal that’s really satisfying!
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Heerlijke Chicken Parmigiana Escalopes in 30 Minuten
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Delicious and quick Chicken Parmigiana Escalopes, perfect for a weeknight meal.
Ingredients
- 2 boneless, skinless chicken breasts, pounded thin
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 large egg, beaten
- 2 tablespoons olive oil
- 1/2 cup marinara sauce
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F (200°C).
- In a shallow dish, combine breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
- Dip each chicken escalope into the beaten egg, then coat evenly with the breadcrumb mixture.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken escalopes for 2-3 minutes per side, until golden brown.
- Top each escalope with marinara sauce and mozzarella cheese.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Notes
- For extra flavor, add a pinch of red pepper flakes to the breadcrumb mixture.
- Serve with your favorite pasta or a side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fried and Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 escalope
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Chicken Parmigiana, Escalopes, Italian, Quick Meal, Easy Dinner