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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Mr _Oveii
[email protected]I would recommend this recipe to anyone who loves chicken and salami.
Muhin Hawladar HD BEST
[email protected]This recipe is a great way to use up leftover chicken.
Raiti's Rides Fan
[email protected]I'm not a big fan of chicken, but I really enjoyed this recipe. The salami salad was the perfect complement.
Marlina King
[email protected]This recipe was a bit too spicy for my taste, but I'm sure others would enjoy it.
Khan shahzab
[email protected]I made this for a party and it was a huge success. Everyone loved the chicken patties and salami salad.
Esther Arthur
[email protected]This recipe is a keeper! I'll be making it again and again.
Mohammad Akram labano
[email protected]I've made this recipe several times and it's always a hit. I love the crispy chicken patties and the tangy salami salad.
Jahnzaib Ahktar
[email protected]I was disappointed with this recipe. The chicken patties were dry and the salami salad was bland.
Abdiraaq abdi Ali
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Debra Curnock
[email protected]I made a few changes to the recipe, such as using a different type of cheese and adding some extra vegetables to the salad. It turned out great!
jeffrey hornby
[email protected]I followed the recipe exactly and the results were amazing. The chicken patties were cooked perfectly and the salami salad was delicious. I would highly recommend this recipe to anyone.
Sakil Nadaf
[email protected]I made this for dinner last night and it was a hit! The whole family loved it.
Emaan Shahzad
[email protected]This was a great recipe! The chicken patties were crispy and juicy, and the salami salad was a perfect complement. I will definitely be making this again.