Chicken Parmesan Recipe | Dairy Farmers of Manitoba | DFM

Ingredients

• 2 (150-200 g/each) boneless skinless chicken breasts
• ½ cup (125 mL) buttermilk
• ½ cup (125 mL) all purpose flour
• ½ tsp (2 mL) Italian seasoning
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) paprika
• ⅛ tsp (0.5 mL) black pepper
• 2 large eggs
• ½ cup (125 mL) seasoned bread crumbs
• ¼ cup (60 mL) + 2 Tbsp (30 mL) finely shredded Parmesan cheese
• 2 tbsp (30 mL) canola oil
• ½ cup (125 mL) tomato sauce
• ⅔ cup (160 mL) shredded Mozzarella cheese
• In one dish, add buttermilk.
• In another dish, stir together flour, Italian seasoning, salt, paprika, and black pepper.
• In the third dish, whisk eggs.
• In the fourth dish, combine bread crumbs and 1/4 cup Parmesan cheese.
• No buttermilk? No problem! Swap this out for whichever Canadian milk you have in your fridge or make your own buttermilk by adding 1/2 tsp (2 mL) vinegar or lemon juice to milk.
• Don’t have an oven safe frying pan? Transfer the chicken to a baking sheet to finish cooking chicken.