Chicken Parmesan with Herbed Buttermilk Biscuit Breading Recipe

Name: Chicken Parmesan with Herbed Buttermilk Biscuit Breading Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 6 pieces Chicken Breast (6 boneless skinless chicken breasts); ¼ cup All-Purpose Flour (1/4 cup all-purpose flour); 2 cup Buttermilk (2 cups buttermilk); 2 pieces Buttermilk Biscuit (1 recipe herbed buttermilk biscuit breading (to follow) + 1 recipe buttermilk biscuits); 1 cup Olive Oil (1 cup olive oil (or vegetable oil) + 1 1/2 tablespoons olive oil); 1 ½ cup Tomato Sauce (1 1/2 cups tomato sauce); 2 ½ tsp Dried Oregano (1 teaspoon dried oregano + 1 1/2 teaspoons dried oregano); 1 cup Mozzarella Cheese (1 cup Mozzarella cheese (cut into thin slices)); 1 ½ cup Parmesan Cheese (1 cup grated Parmesan cheese + 1/2 cup Parmesan cheese); 12 pieces Basil (12 fresh basil leaves); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); ½ tsp Black Pepper (1/2 teaspoon ground black pepper)

Chicken Parmesan with Herbed Buttermilk Biscuit Breading Recipe - Main Course (American)

40 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Chicken Breast6 pieces · 6 boneless skinless chicken breasts
All-Purpose Flour¼ cup · 1/4 cup all-purpose flour
Buttermilk2 cup · 2 cups buttermilk
Buttermilk Biscuit2 pieces · 1 recipe herbed buttermilk biscuit breading (to follow) + 1 recipe buttermilk biscuits
Olive Oil1 cup · 1 cup olive oil (or vegetable oil) + 1 1/2 tablespoons olive oil
Tomato Sauce1 ½ cup · 1 1/2 cups tomato sauce
Dried Oregano2 ½ tsp · 1 teaspoon dried oregano + 1 1/2 teaspoons dried oregano
Mozzarella Cheese1 cup · 1 cup Mozzarella cheese (cut into thin slices)
Parmesan Cheese1 ½ cup · 1 cup grated Parmesan cheese + 1/2 cup Parmesan cheese
Basil12 pieces · 12 fresh basil leaves
Kosher Salt½ tsp · 1/2 teaspoon kosher salt
Black Pepper½ tsp · 1/2 teaspoon ground black pepper

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Steps

1Preheat oven to 450º F.
2Holding sharp knife parallel to the cutting board, slice chicken in half horizontally, taking care to keep both pieces of chicken uniform in size and about 1/2-inch thick. Alternately, place chicken between two pieces of parchment paper or inside of a zip top bag and pound with an iron skillet until the chicken is about 1/2-inch thick. Once all chicken has been prepared, place onto a piece of parchment paper and dust both sides liberally with all-purpose flour.
3Pour buttermilk into a flat, deep dish for dredging chicken.
4Prepare Herbed Buttermilk Biscuit Breading by placing all ingredients listed for breading into a food processor or blender and pulsing until fine bread crumbs have been made. Pour into another flat, deep dish for the next step in dredging.
5Dredge the chicken by first dipping into the buttermilk, then into the biscuit breading. Place onto a sheet pan and repeat until all chicken has been breaded. Allow to rest for about 10-15 minutes before frying.
6Heat 1 cup of olive or vegetable oil in a 12-inch skillet over medium heat. Once the oil begins to sizzle when you drop in a drop of water, it is ready to cook the chicken.
7Fry chicken on each side for about 2-3 minutes, or until golden brown. Remove to a clean baking dish or sheet pan that will be placed in the oven. Once all chicken has been fried, place the sheet pan in the oven for 12 minutes. The chicken will finish cooking in the oven.
8Remove the chicken from the oven and top each piece with about 1/4 of a cup of prepared tomato sauce, a sprinkle of dried oregano, and pieces of Mozzarella cheese and grated Parmesan. Return to the oven to bake until hot and bubbly and the cheese has melted, about 5 more minutes.
9Remove from the oven and allow to rest about 3 minutes before serving.