A little throwback to the kind of dinner Grandma would have made. These Chicken Parmesan Patties start with Isernio’s Ground Chicken, seasoned with breadcrumbs, Parmesan and Italian herbs, then browned in a skillet and finished in red sauce with plenty of melted mozzarella. It’s simple, cozy and proof that some classics are worth bringing back.
Sunday Supper Chicken Parmesan
Ingredients
- Chicken Patties:
- 1 lb Isernio’s Ground Chicken
- 1/3 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- .
- To Finish:
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for serving
Instructions
- In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, parsley, Italian seasoning, garlic powder, salt and pepper. Mix gently until just combined. Form into 4 equal patties.
- Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken patties and cook for 4–5 minutes per side, until golden brown. Transfer to a plate.
- Pour the marinara into the same skillet and bring to a gentle simmer. Return the chicken patties to the skillet, nestling them into the sauce. Spoon a little sauce over each patty.
- Cover and simmer over medium-low heat for 5–7 minutes, or until the patties reach an internal temperature of 165°F.
- Top each patty with mozzarella and Parmesan. Place under the broiler for 2–3 minutes, until the cheese is melted, bubbly and beginning to brown.
- Finish with fresh basil or parsley and extra Parmesan. Serve straight from the skillet with spaghetti, crusty bread or a simple green salad.
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