Chicken Parmesan has become a beloved dish in my household. It’s both tasty and satisfying. While it requires some effort, the end result is definitely rewarding. Follow my steps to bring the best chicken parmesan paired with fresh pasta to your dinner table!
The secret to great chicken parmesan is achieving CRISPY chicken. Here are some tips to guarantee your chicken comes out perfectly crispy and flavorful.
1.) Cut the chicken breast in half and pound it flat. The goal is to have a thin piece of chicken so it cooks quickly.
2.) Start by dredging the chicken in flour, then dip it in egg, and finally coat it with breadcrumbs. Dredging in flour first enables the egg to adhere better, which creates a fantastic crust.
3.) If possible, opt for panko breadcrumbs. They provide an extra crunch!
I’ve been perfecting this chicken parmesan recipe for a few months, and my family absolutely enjoys it.
While it does take some effort, I recommend reading through the entire recipe beforehand and gathering all your ingredients to streamline the process. Preparing the tomato sauce in advance is also a great idea.
In the end, the time spent is truly worth it because the flavor is exceptional. Plus, it makes for fantastic leftovers, ensuring you can enjoy lunch the next day!
Yield: 4
Chicken parmesan is a beloved dish in our family. Fresh tomato sauce is simmered while you fry the chicken to a crisp, followed by baking it to melt delicious mozzarella cheese on top!
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes
Ingredients
- CHICKEN:
- 3 chicken breasts, sliced in half
- 2 cups Italian seasoned panko bread crumbs
- 1/4 cup parmesan cheese
- 3 eggs
- 1/2 cup flour
- Salt and pepper
- Dried basil, oregano, parsley, and garlic (refer to recipe for details)
- TOMATO SAUCE:
- 2, 28-ounce cans San Marzano whole tomatoes
- 6 cloves of garlic, minced
- 6 tablespoons butter
- 1 1/2 teaspoons salt
- 2 teaspoons sugar
- 1/4 teaspoon crushed red pepper (optional for heat)
- A handful of fresh basil
- OTHER INGREDIENTS:
- 1 pound of pasta of your choice
- Shredded mozzarella cheese
Instructions
- For the tomato sauce, melt butter in a large sauté pan over medium-low heat. Add garlic and red pepper (if using) and sauté for 1-2 minutes without burning. Incorporate the tomatoes and their juices, salt, and sugar. Gently break up the tomatoes with a fork, stir, and let simmer on low for at least 30 minutes (the longer, the better!). Add fresh basil at the end. You can prepare the sauce a day ahead.
- For the chicken, slice it in half to yield 6 thin pieces. Gently pound each piece to tenderize (if you don’t have a meat pounder, a small saucepan can work).
- Season the chicken on both sides with salt and pepper.
- Set up your dredging station with three separate shallow pans: one for flour, one for breadcrumbs, and one for the beaten eggs. If you can’t find Italian seasoned breadcrumbs, add 2 teaspoons of Italian seasoning or a blend of 1 teaspoon each of basil, oregano, and parsley. Also, mix in 1/2 teaspoon of salt, pepper, and garlic powder. Lastly, include the 1/4 cup of parmesan cheese in the breadcrumbs and mix thoroughly.
- Now, dredge each chicken piece: first, flour it, allowing excess to shake off, then dip in egg, and finally coat in breadcrumbs. Repeat for all chicken.
- To fry the chicken, pour olive oil into a heavy-bottomed sauté pan or a large Dutch oven until it’s about 1/2 inch deep. Heat over medium heat for a few minutes. Cook 2 or 3 pieces of chicken (depending on your pan size) for about 2-3 minutes on each side until golden. If it starts smoking, lower the heat. Place the cooked chicken on a paper towel-lined plate to absorb excess oil and repeat until all the chicken is done.
- While the chicken fries and the sauce simmers, boil the pasta according to package instructions.
- To assemble, mix the pasta with the tomato sauce in a large serving dish and top with chicken. Sprinkle mozzarella cheese over it and melt everything in a preheated 350-degree oven for a few minutes. ENJOY!
Notes
Making the tomato sauce in advance simplifies the cooking process, and the flavor becomes richer as it sits. You can also freeze the sauce for later use.
