Easy Chicken Parmesan (made with chicken strips)
- Carbohydrate 8.71586764705882 g
- Cholesterol 92.1525 mg
- Fat 5.73696764705882 g
- Fiber 1.18155886137486 g
- Protein 17.5958176470588 g
- Saturated Fat 2.227035 g
- Serving Size 1 1 Serving (86g)
- Sodium 638.0215 mg
- Sugar 7.53430878568397 g
- Trans Fat 1.72418014705882 g
- Calories 156 calories
Step-by-step
- preheat oven to 400 degrees.
- lightly grease bottom of pan.
- clean poultry and place aside.
- lightly beat egg in medium sized bowl.
- mix bread crumbs and parmesan cheese in separate bowl from egg.
- dip individual chicken strips in egg, roll in breadcrumb mixture, and place in pan.
- bake uncovered 20 min.
- pour 1 jar of sauce on chicken.
- sprinkle mozzarella cheese over sauce.
- bake uncovered for 10 min., or until desired outcome.
The Breadcrumb Matrix
Italian seasoned breadcrumbs supply more than texture; they act as a dry barrier preventing moisture from the poultry from making the coating soggy before baking begins. Parmesan cheese mixed into those crumbs introduces glutamates that brown intensely via the Maillard reaction at 400 degrees Fahrenheit. Press the crumbs firmly onto the egg-coated meat so the proteins in the egg coagulate during the initial twenty minutes in the oven, bonding the crust solidly to the surface.Sauce Chemistry and Moisture Control
Tomato sauce contains high levels of water and natural acids that can soften a crisp breading if applied too early. Pouring the jarred sauce over the baked strips only after the initial twenty minutes ensures the crust retains structural integrity. Mozzarella cheese provides casein proteins that melt into an elastic blanket, trapping steam from the sauce while the final ten minutes of baking render the fats translucent and bubbling.Sequencing the Bake
Timing dictates success when combining raw poultry with dairy toppings and wet sauces. Bake the breaded strips uncovered for twenty minutes to render the exterior crisp before introducing the sauce and mozzarella for the remaining ten minutes. Use a rectangular glass baking dish greased lightly to prevent scorching, and monitor the internal temperature of the poultry to reach 165 degrees Fahrenheit without overcooking the lean strips.
