Ciao miei amati Steemiani! Hello my beloved Steemians! Today we're making this classic Italian-American Chicken Parmigiana. This recipe is loaded with Mozarella, parmesan and marinara sauce for a very tasty, comfort food you ever wanted.

Watch this video for a full recipe adventure!

I used my two mini cast iron pans which made it look very fantastic and enticing. It's definitely good for a single serving meal side with your favourite bread, eat it hot and enjoy the taste of creamy, melted mozarella parm in your mouth. Oh my I'm drooling.. Haha!

If you don't have these miniature cast iron pans, you can just use the basic baking pan you can grab from your kitchen and throw in your chicken parm and finish it on a cute plate garnished with basil or parsley and more marinara sauce!

Why I made this food video of Chicken Parmigiana?

Alright guys, before we jump into the recipe, for everyone to know, I made this video recipe as a thank you to @jazzhero for submitting my Mozzarella Burst Garden Special Buckwheat Pizza post in the @curie Author Showcase and to @randomwanderings for noticing it. So in behalf of the @curie I asked for a favorite dish to make through @randomwanderings and the request came in as Chicken Parmigiana! :)

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INGREDIENTS

• 2 boneless chicken breast
• 1/2 cup millet flour or all purpose flour
• 1 egg
• 1/2 cup bread crumbs
• 2 cups tomato basil sauce
• 250 g mozarella
• 50 g parmesan
• 3 tbsp olive oil
• 3 tbsp salt
• pepper
• chili flakes

DIRECTIONS

1. Preheat oven to 200C / 400F.
2. Flatten chicken breast using a meat mallet.
3. Season chicken breast with salt and pepper.
4. Dredge chicken breast on flour, dip it into the egg and dredge on bread crumbs. Coat each sides thoroughly.
5. In a medium heat, add olive oil andfry chicken breast until golden brown on both sides. Remove from the heat.
6. On a baking pan, add tomato sauce and lay fried chicken breast on top.
7. Top chicken with mozarella and parmesan, olive oil and chili flakes.
8. Bake for 10 mins or until cheese are melted and chicken is cooked through.
9. Garnish with basil and parsley. Serve hot with your bread of choice.

Thanks again for visiting my blog! If you’ve enjoyed and found this post valuable and if you would like to see more of my cookntell posts daily, then your upvote would be much appreciated! :-)

See you on the next cookntell.

Love,
Jayne

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My Featured Steemit Posts

You can view some of my Featured Contents here:
Curie AUTHOR SHOWCASE/Mozzarella Burst Garden Special Buckwheat Pizza
OCD NOMINATION OF THE DAY/"Be Awesome Dragonfruit Smoothie
THE DAILY SNEAK/The Ultimate Chocolate Avocado Tart
DAILY HIT PARADE FOR NEWCOMERS/The Famous Filipino-Style Chicken Adobo
THE BEST FOOD POST BY "RED FISH"/Pomegranate Choco Millet Cookies/VIDEO(https://www.steemit.com/food/@cookntell/hgnjy9e2)
DAILY PAYOUT STATS REPORT/Vegan Chocolate Cake

Watch More of My Recipe VIDEOS!

I have to be honest with you guys. I don't really call it vain or self adornment but I am just addicted to watch my food videos. It feels like a meditation for me. I'm not talking about myself making the video itself but what actually it is is basically the sound and art in the kitchen. The sound of the fork, the spoon, the knife, the cutting board, the water, the mixing, the squeezing, the blending and everything in it sounds like in a grand symphony: a kitchen live music. For me, it is just sooo soothing. It's the reason why I put audio on my videos so you guys can experience a different way to watch too. So I wanna share you some of videos here:

Sakura Sweet Rolls
Baked Chicken Parmigiana
Dark Chocolate Vanilla Cookies
Pomegranate Choco Millet Cookies
Mozzarella Burst Garden Special Buckwheat Pizza
The Ultimate Chocolate Avocado Tart "Quick & Easy"
Vegan Chocolate Cake "Guilt Free"
The Famous Filipino Style Chicken Adobo
Chocolate Chunk Cacao Wafers Ice Cream with Almonds & Walnuts

©Cookntell Photography

All photo contents of cookntell are original photos created by ©Cookntell and cannot be copied or used without the permission of Jayne Alexander. @cookntell

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