This quick chicken parm is the marriage of classic Italian and good old American burgers. Homemade, oven roasted chicken patties are on Italian rolls with sauce and cheese. What could be better?
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 43
Steps:
- Preheat oven to 500 degrees F with rack at center. Line a baking sheet with parchment paper.
- Gather your ingredients.
- For the patties: Place chicken in large mixing bowl, season with salt and pepper and combine. Make a well in center of the meat and fill with breadcrumbs. Moisten them with milk, add egg and cheese. Peel garlic and grate into bowl. Finely chop parsley and add to bowl. Add fennel, nutmeg and chili flakes, then drizzle in about 3 tablespoons EVOO. Combine meat mixture then score with hand, form 4 large thin patties and arrange on the parchment. Place in oven and roast 12 minutes, remove.
- For the sauce: Meanwhile, heat EVOO, 2 turns of the pan, and butter in a deep skillet or a sauce pot over medium to medium-high heat. Peel and finely chop or grate the onion and let it soften a bit while you peel and chop or thinly slice the garlic. Add garlic to onion, stir a minute. Add paste then vermouth or wine and bring to a bubble. Add tomatoes to sauce and season with chili and oregano. Reduce heat and simmer to thicken a bit.
- To serve: Top the chicken patties with marinara sauce covering all the way to edges. Top the sauce with mozzarella and Parm and place the patties back in oven to brown the cheese.
- Top the patties with basil, parsley and Parm and serve with salami salad.
- Gather your ingredients.
- For the dressing, combine granulated garlic and onion, oregano, parsley, sugar and crushed pepper in a Mason jar or plastic container. Add vinegar, Dijon, 6 tablespoons EVOO, salt and pepper; shake to combine.
- Chop the lettuce and add to a bowl. Halve the salami then slice into 1/4-inch strips and separate as you add to salad. Quarter and core the fennel and thinly slice. Thinly slice the onion. Add the fennel and onion to salad along with cherry pepper rings and drop peppers. Toss with dressing to serve.
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Rajesh Rijal
[email protected]This recipe looks delicious. I'm going to make it for my next dinner party.
Phiwokuhle Calvary
[email protected]I can't wait to try this recipe!
Brad McGaughey
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Emotional
[email protected]I'm always looking for new ways to cook chicken, and this recipe is a great addition to my repertoire.
Abdu Hamdu
[email protected]This recipe is a great starting point, but I made a few changes to suit my own taste.
121 Vines
[email protected]I'm not sure what went wrong, but this dish was a total flop.
Agero Esther
[email protected]The recipe was easy to follow, but the dish didn't turn out as I expected.
Neveah Suggs
[email protected]The chicken was a bit dry.
Shaqdem Records
[email protected]This dish was a bit too salty for my taste.
Jannatul firdaus Liza
[email protected]I'll definitely be making this again.
Md faruk Faruk
[email protected]5 stars! This recipe is a keeper.
Sami Desu
[email protected]This is one of my favorite recipes. It's easy to make and always turns out delicious.
RA Roky
[email protected]I'm not a big fan of salami, but I loved this dish! The chicken was so tender and the sauce was perfect.
jebran khan
[email protected]This recipe is a great way to use up leftover chicken. I also like to add some chopped vegetables to the salami salad for extra nutrition.
Amo Tswaile
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The combination of chicken, salami, and cheese is unbeatable.
Vikayla Munsamy
[email protected]This chicken patty parm with salami salad was a hit with my family! The chicken was juicy and flavorful, the salami salad was tangy and refreshing, and the whole dish came together beautifully.