Crispy Chicken Parmesan
Breaded and fried chicken breasts topped with tomato sauce, Parmesan and mozzarella, then baked until the cheese is melted and golden. Serve over spaghetti or your favorite pasta.
Servings: 4 servings
Ingredients
Ingredients
- ?2 tablespoonsolive oil
- ?1 small yellow onion diced
- ?6 clovesgarlic chopped
- ?1 28 ouncecan crushed tomatoes
- ?8 basil leaves
- ?1 teaspoonkosher salt
- ?pepper to taste
- ?2 largeeggs
- ?3/4 cuppanko
- ?1 teaspoongarlic powder
- ?1 cupparmesan cheese grated and divided in half
- ?3/4 cupall purpose flour
- ?4 chicken breasts boneless and skinless
- ?Kosher salt to taste
- ?Fresh ground pepper to taste
- ?1 cupvegetable oil
- ?1 cupmozzarella cheese grated (or 4 slices)
- ?spaghetti or favorite pasta cooked (for serving)
Instructions
Instructions
- Make the sauce: Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add the diced onion and sauté 4 minutes, until translucent. Add the chopped garlic and cook 1 minute more. Add the crushed tomatoes, all 8 basil leaves, 1 teaspoon kosher salt and pepper to taste. Bring to a boil, then reduce the heat and simmer uncovered 15–20 minutes, until the sauce is thick and fragrant. Remove and discard the basil leaves. Keep the sauce warm or set aside.
- If serving with pasta, start cooking the spaghetti or your favorite pasta according to package directions so it will be ready when the chicken is finished.
- Set up a breading station with three deep bowls: bowl 1 — whisk the 2 large eggs; bowl 2 — combine 3/4 cup panko, 1 teaspoon garlic powder, 1/2 cup grated Parmesan and kosher salt to taste; bowl 3 — place 3/4 cup all-purpose flour.
- Prepare the chicken: Place each chicken breast between two pieces of parchment paper and pound with a meat mallet or heavy pan to an even thickness of about 1/4–1/2 inch.
- Season each pounded breast on both sides with Kosher salt to taste and fresh ground pepper to taste.
- Bread the chicken: Dredge a breast in the flour, shaking off excess; dip into the whisked egg; press into the panko mixture so the crumbs adhere. Place the coated breast on a plate. Repeat with remaining breasts. (You may cover and refrigerate the coated chicken up to overnight or freeze up to 3 months.)
- Preheat the oven to 425°F.
- Heat 1 cup vegetable oil in a large, deep skillet over medium-high heat until hot and shimmering. Fry the coated chicken in batches (do not overcrowd) about 3–4 minutes per side, until golden and the internal temperature reaches 165°F. Transfer the cooked breasts to a parchment-lined baking sheet.
- Top and bake: Evenly spoon half of the tomato sauce over the tops of the chicken breasts. Sprinkle the remaining 1/2 cup grated Parmesan evenly over the sauce, then top with the 1 cup grated mozzarella (or 4 slices). Bake in the 425°F oven 15 minutes, until the cheese is melted and beginning to turn golden. If you want more browning, broil for 1–2 minutes, watching carefully so it does not burn.
- Serve: Place each chicken parmesan on cooked spaghetti (or pasta of choice) and serve with the remaining sauce on the side.
Equipment
- ?2 large sauté pans
- Baking Sheet
Notes
Notes
Uniform Thickness:
Pounding the chicken breasts to a uniform thickness before breading ensures that they’ll get extra crispy and cook evenly. If you don’t have a
meat mallet or tenderizer
you can use a
heavy bottomed pan
to pound the chicken.
Proper Breading Technique:
When breading the chicken, follow the proper breading process. Dip in flour, then egg, then the panko mixture. Make sure you press the panko onto the chicken for better adherence and a super crispy exterior!
Broil for Extra Crispiness:
I love when the mozzarella cheese has a bit of brown to it and the chicken has some extra crispiness. To achieve this, pop it under the broiler for 1-2 minutes. Make to to keep an eye on it to prevent burning.
Store Bought Sauce in a Pinch:
I prefer to make the tomato sauce homemade for this recipe, but in a pinch you can use your favorite store bought sauce. Opt for a sauce that is relatively thick for the best results.
Serve Immediately:
Chicken Parmesan is best served immediately to preserve the crispiness of the chicken and gooeyness of the cheese.
Uniform Thickness:
Pounding the chicken breasts to a uniform thickness before breading ensures that they’ll get extra crispy and cook evenly. If you don’t have a
meat mallet or tenderizer
you can use a
heavy bottomed pan
to pound the chicken.
Proper Breading Technique:
When breading the chicken, follow the proper breading process. Dip in flour, then egg, then the panko mixture. Make sure you press the panko onto the chicken for better adherence and a super crispy exterior!
Broil for Extra Crispiness:
I love when the mozzarella cheese has a bit of brown to it and the chicken has some extra crispiness. To achieve this, pop it under the broiler for 1-2 minutes. Make to to keep an eye on it to prevent burning.
Store Bought Sauce in a Pinch:
I prefer to make the tomato sauce homemade for this recipe, but in a pinch you can use your favorite store bought sauce. Opt for a sauce that is relatively thick for the best results.
Serve Immediately:
Chicken Parmesan is best served immediately to preserve the crispiness of the chicken and gooeyness of the cheese.