Freshly shredded Parmigiano-Reggiano elevates the overall quality of Parmesan chicken.
Baked Parmesan chicken differs from chicken Parmesan in one respect: Chicken Parmesan is commonly served with pasta and red sauce. Although chicken Parmesan is an American variation of melanzane alla Parmigiana--or aubergine (eggplant), Parmigiano-Reggiano and tomato sauce prepared in the style of Parma, Italy--Parmesan chicken is made in a similar manner, with a seasoned crust bound with the dish's namesake cheese. Dijon mustard helps the crust adhere to the chicken while adding a pleasant piquancy that complements the sharpness of the Parmigiano-Reggiano.
Instructions
1. Heat the oven to 475 degrees Fahrenheit. Mix together 4 tbsp. Dijon mustard, 1/2 tsp. white wine vinegar, 1 egg yolk, 1/2 tsp. kosher salt and 1/4 tsp. freshly ground black pepper. Set aside.
2. Pat the chicken dry with paper towels and coat with the seasoned mustard. Mix together with a fork 1-1/2 cups panko bread crumbs, 1 cup finely shredded Parmigiano-Reggiano and 1-1/2 tbsp. unsalted butter. Set aside.
3. Coat the chicken in the seasoned bread crumbs. Press the bread crumbs onto the chicken to help the crumbs adhere. Place the chicken on a sheet pan or baking dish lightly coated with olive oil. Place the chicken in the middle rack of the oven.
4. Bake the Parmesan chicken for 20 minutes or until it reaches an internal temperature of 165 degrees Fahrenheit.
Tags: bread crumbs, chicken Parmesan, degrees Fahrenheit, Dijon mustard, Parmesan chicken, Place chicken, shredded Parmigiano-Reggiano