Baked Chicken Parmesan with Pickled Ginger and Fermented Black Beans

Chinese · Year-round · 60 min · Serves 4 · By The Lesapor Kitchen

This Baked Chicken Parmesan incorporates bold Chinese flavors with the tangy and umami taste of fermented black beans and pickled ginger. This dish offers a unique fusion of comforting familiarity and adventurous flavors, perfect for a delightful dinner any time of the year.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fermented black beans, rinsed and chopped
• 2 tablespoons pickled ginger, chopped
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 teaspoon ground white pepper
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Olive oil spray, for greasing
• Flaky sea salt, to taste

Method

1. Preheat the oven to 400°F (200°C) and lightly grease a baking dish with olive oil spray.
2. Season the chicken breasts with flaky sea salt and ground white pepper. Set aside.
3. In a shallow dish, combine panko breadcrumbs, grated Parmesan cheese, chopped fermented black beans, and pickled ginger.
4. Place the flour, beaten eggs, and breadcrumb mixture in separate shallow dishes.
5. Dredge each piece of chicken in flour, shaking off excess, then dip in beaten eggs, and coat with the breadcrumb mixture.
6. Arrange the coated chicken breasts in the prepared baking dish. Spray the tops lightly with olive oil spray.
7. Bake in the preheated oven for 20 minutes. Remove from oven and spoon marinara sauce evenly over each piece.
8. Sprinkle the mozzarella cheese over the sauced chicken and return to the oven.
9. Bake for an additional 10-15 minutes, or until the cheese is bubbly and golden, and the chicken is cooked through (internal temperature should reach 165°F/74°C).
10. Serve hot, garnished with additional pickled ginger if desired.