It is fatty, umami flavor and has that perfect crispy and melt-in-your-mouth texture. My recipe has everything you want in chicken parmesan. It is one of my favorites of non-pasta dishes in Italian American restaurants. Chicken Parmesan may seem fancy, actually it is pretty easy to make at home.
In fact, chicken Parmesan is one of those meals that’s often best made in your own kitchen. The main problem I have with most versions of Chicken Parmesan served in restaurants across America is that they drown the chicken in so much sauce and cheese that it ends up being a big soggy clump of chicken and cheese. But it doesn’t have to be that way, not with this method.
If you’re looking for the best chicken parmesan recipe, look no further. One taste of this tender, moist chicken breast with a deliciously crispy coating, topped with a rich homemade tomato sauce and melted mozzarella cheese, oven-baked to perfection. Well welcome, because you have come to the right place.
So, I’m going to teach you the secret to making the best chicken parmesan you’ve ever had. Just imagine tender, juicy chicken breasts, tomato sauce and melted mozzarella cheese for the perfect chicken parm!
WHAT YOU NEED TO MAKE CHICKEN PARMESAN
First, Let’s start by gathering the ingredients we need to make my Chicken Parmesan. In culinary term, this is called “Mise en Place,” which translates to “Putting in Place.” This process helps ensure you have everything you need to make the dish.
INGREDIENTS:
- chicken breast
- mozzarella cheese
- spaghetti sauce
- parsley
- all-purpose flour
- salt and pepper
- seasoned bread crumbs
- eggs
- water or milk
- vegetable oil
Chicken Parmesan
DifficultyMedium
Servings6
Prep time30 minutes
Cook time40 minutes
Total time1 hour10 minutes
One of my favorite Italian dishes will always be Chicken Parm. Sadly too many restaurants fail at making this dish the way it should be made. It is surprisingly easy to make a Chicken Parm that tastes better than your favorite Italian restaurant’s version. Keep reading to find out how.
Ingredients
FOR THE MARINARA SAUCE
- 3 tablespoons olive oil, extra virgin
- 1 small yellow onion, finely choped
- 6 cloves garlic, finely chopped
- 1(28-on) can totamotoes, sauce
- 2 large springs, basil
- 2 teaspoons salt
- 1 teaspoons black pepper, freshly ground
FOR THE CHICKEN
- 1 cup panko bread crumbs
- 1 teaspoon garlic powder
- 2 cups finely grated parmesan, divided
- 3/4 cup all-purpose flour
- 2 large eggs
- 2 teaspoons ground black pepper
- 1 cup mozzarella, shredded
- 1 cup vegetable or canola, oil
- 6 boneless chicken cutlets , or thighs
Instructions
MARINARA SAUCE
- 1
In a medium pot over medium heat, heat oil. Add onion and garlic, stir to combine, and reduce heat to low. Cover and cook, stirring occasionally, 10 minutes. Uncover and cook, stirring occasionally, until onion is translucent, softened, and fragrant, about 5 minutes more.
- 2
Stir in tomatoes and basil. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors have melded, about 30 minutes; season with salt and pepper. Discard basil.
FOR THE CHICKEN
- 1
In a shallow bowl, combine panko, garlic powder, and 1 cup Parmesan. Into another shallow bowl, pour flour. In a third shallow bowl, beat eggs with 1 tablespoon water.
- 2
Pat chicken dry; season with salt and pepper. Dip into flour, shaking off excess, then into egg, then into panko mixture, gently pressing to adhere.
- 3
In a small bowl, mix mozzarella and remaining 1 cup Parmesan.
- 4
Heat broiler. In a large, heavy pot over medium heat, heat oil until a deep-fry or instant-read thermometer registers 350°; if it smokes a bit, that’s okay. Set a wire rack in a baking sheet.
- 5
Working one at a time, fry chicken until one side is golden brown, about 1 minute. Flip and continue to fry until golden brown on the other side and the sound of the frying chicken gets slightly louder—this is the moisture evaporating from the chicken—about 1 minute more. Transfer to prepared rack. Repeat with remaining chicken. Spoon some marinara over chicken. Sprinkle with cheese mixture.
- 6
Broil, watching carefully, until cheese is melted and brown spots form, about 2 minutes.
- 7
Divide chicken among plates. Top with basil. Serve with remaining marinara alongside.
Nutrition
| Saturated Fat | 0.7g |
| Sodium | 193mg |
| Sugar | 2.6g |
| Trans Fat | 0g |
| Unsaturated Fat | 2g |
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