Go Back
sous vide parmesan chicken on top of spaghetti
Print

Sous Vide Chicken Parmesan

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Hands-On Cook Time 15 minutes
Sous Vide Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people

Ingredients

  • 4 boneless, skinless chicken breasts, halved
  • 1 cup prepared tomato sauce
  • ½ cup freshly shaved parmesan
  • ¼ cup freshly grated parmesan
  • 1 cups all-purpose flour, seasoned with salt, pepper and 1 tablespoon of Italian herbs
  • 2 large eggs, beaten
  • 2 cups panko bread crumbs
  • ½ cup vegetable oil
  • 1 tablespoon Dried Italian herbs
  • 2 tablespoon fresh Italian parsley, chopped
  • Salt and pepper to taste

Instructions

Preparation

  1. Set sous vide machine to 60C/140F.

  2. Season chicken breasts with salt to taste. Place chicken in freezer bag and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour.

Finishing

  1. Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper to taste.

  2. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off. Last, dredge both sides in the bread crumbs.

  3. Add oil to large skillet and heat on high until almost smoking. Add chicken breasts to the pan and shallow fry until golden brown, about 2 minutes each side. Remove from pan.

  4. Turn the oven to broil. Place chicken on foil lined baking sheet, and top with tomato sauce and shaved parmesan. Bake chicken in oven until the cheese is melted, about 2 to 3 minutes. Remove from oven, garnish with Italian parsley and grated parmesan, and enjoy!