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Chicken Parmesan Recipe for 4 Servings

This recipe makes chicken parmesan for 4 servings at a cost of $4.50 per serving. It requires skinless chicken breasts, eggs, bread crumbs, parmesan cheese, flour, olive oil, tomato sauce, mozzarella cheese, basil, and provolone cheese. The chicken breasts are pounded thin, breaded, fried, and baked with tomato sauce and cheeses until the chicken is cooked through and the cheese is browned.

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Ryanne
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159 views2 pages

Chicken Parmesan Recipe for 4 Servings

This recipe makes chicken parmesan for 4 servings at a cost of $4.50 per serving. It requires skinless chicken breasts, eggs, bread crumbs, parmesan cheese, flour, olive oil, tomato sauce, mozzarella cheese, basil, and provolone cheese. The chicken breasts are pounded thin, breaded, fried, and baked with tomato sauce and cheeses until the chicken is cooked through and the cheese is browned.

Uploaded by

Ryanne
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Recipe: Chicken Parmesan w/ Pasta

Number of Portions: 4 Servings


Portion Size: 1 Serving
Cost per portion: $4.50

Ingredients Recipe Quantity (EP) Cost Total Cost


APC/Uni EPC/Uni
Volume Weight Count t Yield % t
Skinless, Chicken
Breast 32 oz 2 $0.18/oz 71% $0.25/oz $8.00
Salt TT - 100% $0.02
Pepper TT - 100% $0.02
$1.36/ $1.36/
Eggs 2 dozen 100% dozen $2.72
Bread Crumbs 4 cups 0.12/oz 99% $0.12/oz $0.11
Grated Parmesan
Cheese cups 0.12 lb $4.51/lb 100% $4.51/lb $0.54
AP Flour 2 tbsp 0.10 lb $0.22/lb 100% $0.22/lb $0.01
$1.87/ $1.87/
Olive Oil 1.5 cup cup 100% cup $2.81
HomeMade Tomato 0.03 $9.50/ $9.50/
Sauce cup Gallon Gallon 100% Gallon $0.28

Fresh Mozzarella cup 0.07 lb $1.65/lb 100% $1.65/lb $0.11


Grated Provolone $11.00/ $11.00/
Cheese cup 0.07 lb lb 100% lb $0.78
Chopped Basil cup 0.18 oz $1.12/oz 100% $1.12/oz $0.21
Spaghetti cup 0.19 oz $1.08/lb 130% $0.83/lb $0.15
Total Cost: $18.00
Recipe for 4 servings:

12 skinless, boneless chicken breast halves


Salt and freshly ground black pepper to taste
2 eggs
4 cups bread crumbs
cup grated Parmesan cheese
2 tablespoon all purpose flour
1 cup olive oil for frying
cup fresh mozzarella cheese, cut into cubes
cup chopped fresh basil
cup grated provolone cheese
cup homemade tomato sauce

Directions:
1. Preheat an oven to 450 degrees F (230 degrees C).

2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level
surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken
thoroughly with salt and pepper.

3. Beat eggs in a shallow bowl and set aside.

4. Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside.

5. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.

6. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both
sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.

7. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2
minutes on each side. The chicken will finish cooking in the oven.

8. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast
with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan
cheese on top and drizzle with 1 tablespoon olive oil.

9. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center,
15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees
C).

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