Crispy Chicken Parmesan with Tomatoes and Mozzarella

 

 

Crispy Chicken Parmesan with Tomatoes and Mozzarella
 
Author: 
Ingredients
  • 4 chicken breasts, pounded ½" thick
  • kosher salt
  • Freshly ground black pepper
  • 1½ c. panko bread crumbs
  • ½ c. freshly grated Parmesan
  • 2 large eggs, beaten
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. canola oil
  • 4 oz. fresh mozzarella, thinly sliced
  • 1½ c. marinara sauce, store-bought or homemade
  • 1 c. grape tomatoes, halved
  • ¼ c. freshly chopped basil, plus more for garnish
Instructions
  1. Preheat oven to 400° and line baking sheet with parchment. Season chicken with salt and pepper. In shallow bowl, combine panko and Parmesan and season with salt and pepper. Place eggs in another shallow bowl. Dip each chicken breast into eggs, then dip into bread crumb mixture, turning to coat. Place breaded chicken on prepared baking sheet.
  2. Heat olive oil and canola oil in large, ovenproof skillet over medium-high heat. Working in batches, add breaded chicken and cook until golden, 3 to 4 minutes per side. Cover each chicken breast with slice of mozzarella and transfer to oven until mozzarella is melted and chicken is cooked through, about 10 minutes.
  3. Meanwhile, warm sauce on stovetop and stir in tomatoes and basil.
  4. Spoon sauce over chicken and garnish with fresh basil. Serve with green salad or a side of sautéed spinach.

Classic Lasagna

Classic Lasagna
 
Author: 
Recipe type: Entree
Cuisine: Italian
Ingredients
  • 1 lb ground beef.
  • ¾ cup chopped onions
  • 2 tablespoons salad oil or 2 tablespoons olive oil
  • 1 (1 lb) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 cups water
  • 1 tablespoon chopped parsley
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder or clove garlic, minced
  • ½ teaspoon black pepper
  • ½ teaspoon oregano leaves
  • 4 ounces lasagna noodles
  • 1 lb ricotta cheese
  • 8 ounces shredded mozzarella cheese (at least)
  • 1 cup grated parmesan cheese
Instructions
  1. In large heavy pan lightly brown beef and onion in oil.
  2. Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
  3. Meanwhile cook (or soak for 15 mins in hot water) lasagne as directed; drain.
  4. In 13x9x2" baking pan, spread about 1 cup sauce.
  5. Alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
  6. Bake at 350 for 40 to 50 minutes until lightly browned and bubbling. Half covered, half uncovered.
  7. Allow to stand for 15 minutes; cut in squares to serve.

 

Philly Cheesesteak Sauce

Philly Cheesesteak Sauce
 
Author: 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk, heated
  • 1 cup grated aged provolone cheese
  • ¼ cup grated Parmigiano-Reggiano
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Melt butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

 

Parmesan crusted tilapia

Parmesan crusted tilapia
 
Author: 
Ingredients
  • 3-4 tilapia fillets, depending on size
  • ¼ cup breadcrumbs or ¼ cup crushed Ritz cracker
  • ¼ cup grated parmesan cheese
  • 1 tablespoon italian seasoning
  • 1 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • salt
  • pepper
  • garlic powder
  • olive oil
Instructions
  1. Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.
  2. Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well.
  3. On a different plate, pour 1 tbsp lemon juice.
  4. Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.
  5. Dredge fillet in the parmesan mixture patting it all over to coat.
  6. Place in an oiled baking dish, repeat with remaining fillets.
  7. Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.
  8. Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.