Chicken Parmesan
Crispy breaded chicken cutlets topped with marinara and melted mozzarella.
12 食谱使用鸡肉 — 来自 la bella Italia 的意大利面、披萨、烩饭等。
这些12意大利鸡肉食谱平均准备时间约51分钟,每份提供320-620 kcal,33%评级容易足以平日。每个食谱包括精确食材数量、分步说明和完整每份营养。
意大利烹饪建立在克制基础上 — 少数优秀食材用简单方法处理,让每一种都尝起来像自己。当意大利厨师使用鸡肉时,他们伸向橄榄油、大蒜、罗勒、牛至、番茄、帕玛森芝士和一大杯葡萄酒,并且这些食谱中最常出现的技法是炖, 煎, 烧烤 和 烧制。
世界上最常见的蛋白质 — 温和、精瘦,几乎适应任何香料和烹饪方法。在这个集合中最常见的是与garlic, olive oil, fine sea salt, onion, basil 和 pasta一起烹饪。这里的菜肴跨越意大利经典在仅仅20分钟准备到更慢、更复杂烹饪酬报放松下午。
读者收藏: Chicken Parmesan 是这个集合中评分最高菜肴在4.9★来自11,800评分。
Crispy breaded chicken cutlets topped with marinara and melted mozzarella.
One of Rome's most famous secondi — thin veal escalopes wrapped in prosciutto and sage, pan-fried and finished with white wine butter sauce.
Charred Citrus Chicken Italian with olive oil, garlic, tomato and long-simmered comfort.
Sicilian Lemon Eggplant Rice Bowl brings italian flavor into a practical home recipe with chicken thighs, olive oil, garlic, tomatoes and hard cheese, and a finish of basil.
Calabrian Sesame Lime Stew turns italian pantry flavors into a complete stew with chicken legs, olive oil, garlic, tomatoes and aged cheese, and a fresh basil finish.
Venetian Green Herb Salad turns italian pantry flavors into a complete salad with grilled chicken, olive oil, garlic, tomatoes and aged cheese, and a fresh basil finish.
Italian Market Lemon Herb Rice Bowl brings italian flavor to a practical rice bowl built with chicken thighs, olive oil, garlic, tomatoes and aged cheese, and a fresh basil finish.
Italian Mountain Green Herb Salad brings italian flavor to a practical salad built with grilled chicken, olive oil, garlic, tomatoes and aged cheese, and a fresh basil finish.
Pan-seared chicken cutlets in a bright, buttery lemon-caper sauce, ready in under 30 minutes.
A one-pan hunter-style chicken bake with peppers, tomatoes, olives, and white wine.
A whole chicken rubbed under the skin with garlic-herb butter and roasted until deeply golden and juicy.
A juicy chicken burger seasoned with Italian herbs, topped with fresh tomato, basil, and melted mozzarella caprese-style.
寻找饱满、粉红色的肉质,没有灰色斑块,气味清新。鸡腿比鸡胸肉汁液更丰富,更耐高温;带骨带皮的块肉提供最多风味。
在烤前拍干以获得适当的褐色,并在室温下静置15分钟,使其均匀烹饪。含酸性或酸奶的腌汁能使精瘦鸡胸肉变嫩。
烹饪至内部温度74°C / 165°F — 肉汁应该清澈,骨头周围没有粉红色。
精瘦、高蛋白选择:无皮鸡胸肉每100克提供约31克蛋白质,饱和脂肪很少。
大多数这些12意大利鸡肉食谱从开始到完成准备好约51分钟。最快的,Saltimbocca alla Romana (Roman Veal with Prosciutto and Sage),采用约20分钟,而较慢煮菜肴运行至95分钟。
跨越这个集合他们范围从约320至620 kcal每份,平均463 kcal — Saltimbocca alla Romana (Roman Veal with Prosciutto and Sage)是最清淡选择在320 kcal。
Saltimbocca alla Romana (Roman Veal with Prosciutto and Sage)是开始一个好地方 — 评级easy和在约20分钟汇聚。33%食谱这里初学者友好。
在这些食谱中,鸡肉最常与garlic, olive oil, fine sea salt, onion, basil 和 pasta配对。意大利厨房也依靠橄榄油、大蒜、罗勒、牛至、番茄、帕玛森芝士和一大杯葡萄酒。
烹饪至内部温度74°C / 165°F — 肉汁应该清澈,骨头周围没有粉红色。