Rachael ray recipes for chicken

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Rachael ray recipes for chicken

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Few things are more comforting than classic Chicken Parmesan aka Chicken Parmigiana — breaded chicken cutlets topped with tomato sauce, grated Parmigiano and mozzarella. Set up three dishes on your countertop: Fill one with the flour, one with the eggs, and the other with a mixture of the breadcrumbs, half the grated cheese, herbs, salt and pepper. Place a large skillet over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons. While the pan is heating up, season the chicken cutlets with salt and freshly ground black pepper, and coat each one in the flour, then in the egg, and lastly in the cheesy breadcrumbs. Once the oil is hot, cook the chicken cutlets until golden brown and cooked through, minutes per side depending on how thick they are. Cook them in two batches, transferring the cooked cutlets to a paper towel-lined plate while the others, adding more oil to the pan between batches if need be. While the chicken is cooking, place a medium-size pot on the stove over medium heat. Add 2 tablespoons EVOO, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onion.

Rachael ray recipes for chicken

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