Restaurants›CC Tomatoes›Chicken Or Eggplant Parmesan Recipe

Chicken Or Eggplant Parmesan Recipe

Inspired by CC Tomatoes
Time1h
Serves4

Classic Italian preparation with provolone and mozzarella cheese served over fettuccine pasta. Substitute veal add $2.00.

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G.D. Vigna di Garanzia

Di Garanzia Origine Controllata 1831

full-bodied · rich · herbal

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Ingredients

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Main Ingredients

Breading and Sauce

Method

Preparation of Main Ingredients

1

Prepare Chicken or Eggplant

If using chicken, pound the chicken breasts to even thickness. If using eggplant, slice into 1/2 inch thick rounds. Sprinkle salt on both sides and let sit for 15 minutes to draw out moisture. Rinse and pat dry.

Breading Process

2

Set Up Breading Station

In three separate shallow bowls, place flour in one, beaten eggs in the second, and breadcrumbs mixed with Italian seasoning, salt, and pepper in the third.

3

Bread Chicken or Eggplant

Dip each piece of chicken or eggplant first in flour, shaking off excess, then into the beaten eggs, and finally coat with breadcrumbs. Ensure an even layer of breadcrumbs on all sides.

Cooking

4

Fry the Breaded Pieces

Heat olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken or eggplant pieces and fry for about 4-5 minutes on each side until golden brown and cooked through (chicken should reach 165°F). Remove and drain on paper towels.

5

Preheat Oven

Preheat your oven to 375°F (190°C).

Assembly and Baking

6

Layer the Dish

In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the fried chicken or eggplant over the sauce. Top with remaining marinara sauce, and sprinkle with provolone and mozzarella cheese.

7

Bake

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

Cooking the Pasta

8

Cook Fettuccine

While the Parmesan is baking, bring a large pot of salted water to a boil. Add fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

Serving

9

Plate and Serve

Serve the baked chicken or eggplant Parmesan over a bed of fettuccine pasta. Garnish with additional Italian seasoning or fresh basil if desired. Enjoy!

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