Is success determined at birth or it’s a result of hard work? Let’s do this Chicken Parmesan and see for ourselves!
As I recently have a little time, I had been looking on the internet yesterday. Trying to find new, challenging thoughts, inspirational dishes that We have never tested before, to impress my loved ones with. Looking for a long time but could not discover any interesting stuff. Just before I thought to give up on it, I discovered this delicious and easy dessert by chance. It looked so tempting
on its photo, that required fast action.
It absolutely was easy to imagine just how it’s created, how it tastes and just how much boyfriend is going to like it. Mind you, it is quite simple to please the man in terms of puddings. Anyhow, I went to the website: Suncakemom and then used the step by step instuctions that had been combined with wonderful pics of the task. It just makes life quite easy. I could suppose it is a slight effort to take photos in the midst of baking in the kitchen because you most often have gross hands thus i genuinely appreciate the time and energy she put in to build this blogpost .
With that said I am empowered to present my very own formulas in a similar fashion. Many thanks the concept.
I had been fine tuning the original recipe to make it for the taste of my loved ones. I must tell you it had been an awesome outcome. They enjoyed the taste, the overall look and enjoyed having a delicacy such as this in the middle of a lively week. They quite simply wanted more, a lot more. Thus next time I’m not going to make the same mistake. I am going to twin the amount to get them delighted.
More Keto Chicken Parmesan like this on SunCakeMom
Heat olive oil in a pan then saute the diced onion on high heat until it gets a glassy / translucent look for about 3-5 minutes. Add the crushed garlic and saute until it gets fragrant for about a minute.
Mix in the pureed tomato. Stir everything together nicely then place a lid halfway on pan and cook the sauce until its water content is somewhat reduced, for about 20 – 3o minutes.
10 minutes before finishing, stir in basil and oregano. With aromatic herbs -especially fresh ones- it is recommended to wait until the end so the dish can keep their scent.
Pound the chicken fillet to a about ½” / 1cm thick or simply cut it in half horizontally. We can also cut them into stripes. It’s tastier but it also means more work when breading.
Rub the chicken breast with salt and black pepper to taste. Rub in garlic powder and onion too. If there is time on our hands put the seasoned breast into the fridge for 1 – 24 hours. Get the breading station ready by measuring out the flour and breadcrumbs onto two plates. Beat the eggs in a medium bowl. In case of keto, we only need 1 plate for almond flour.
Flour both sides of the chicken breast by laying one side then the other into the flour.
Transfer the floured chicken breast into the beaten eggs.
Finally dunk both side of the egged chicken breast into the breadcrumbs and put it onto a plate. Repeat the process with the rest of the chicken breasts. In case of almond flour, use eggs and almond flour and don’t stack the meats up after dunking them into eggs as they will stick together.
Pour ½ cup / 125 ml oil into a frying pan heat it up to medium high and fry the chicken breasts until they get a golden brown color for about 2 -3 minutes.
Flip them over and fry to golden brown for another 2 -3 minutes. Repeat with the remaining breasts.
Spread half of the marinara sauce on the bottom of the casserole dish then sprinkle half of the grated Parmesan on top.
Place the chicken breasts onto the sauce then sprinkle the other half on the Parmesan on top.
Spread the other half of the marinara sauce on top then add the Mozarella.
Set the oven to broiling on highest temperature and put the Chicken Parmesan in until golden brown spots starts to appear on the cheese for about 10 – 15 minutes.