Chicken Parmesan
Deliciously crisp chicken, rich tomato sauce, and gooey melted cheese, this is the best chicken parm you will ever eat!
This recipe was written for the Arizona Republic.
A few tips to get you started
- Use thin-sliced chicken cutlets. That’s what restaurants use! Purchase thin-cut boneless, skinless chicken breasts, or halve regular chicken breasts horizontally, creating two thin cutlets from each breast. Note that chicken plumps up as it cooks, so thin is ideal here. If your chicken cutlets are uneven (thicker in the middle than the ends), use a meat mallet to pound each cutlet into even thickness (this ensures even cooking).
- Pat your chicken dry before coating. Breadcrumbs don’t stick to wet chicken. There’s nothing worse than losing your flavorful coating to the frying pan, so pat your chicken cutlets dry with a paper towel to remove all excess moisture. Then, evenly coat the chicken with each layer. When you get to the breadcrumb layer, press the coating gently onto the chicken to help it stick.
- Use a combination of breadcrumbs. The ultimate chicken parmesan crust is flavorful and crisp. The coating on this chicken gets its flavor from seasoned breadcrumbs and parmesan cheese, and its crunch from panko breadcrumbs. Pro tip: Panko breadcrumbs absorb less oil, which makes for a crispier crust.
- Beat the eggs until frothy. The seasoned eggs are used to bond the flour and breadcrumb layers. Beating them ensures that the layer is light and airy, not dense. Once coated, use your fingers to gently remove any excess egg; you want a thin layer to hold the breadcrumbs, not a thick coating that will seep through.
- Make sure your oil is hot before adding the chicken. When pan-frying breaded chicken, hot oil ensures that the coating stays in place and gets crisp. The ideal temperature of your oil is 325 degrees. If necessary, work in batches to keep the oil at a consistent heat (2 chicken cutlets at a time). Note: I added butter to the oil in this recipe, which adds a tremendous amount of flavor.
- Transfer your chicken to a wire rack after frying. Remember, we’re going for a crispy crust here. If you transfer the chicken directly to the sheet pan, you run the risk of a soggy bottom. Nobody wants a soggy bottom.
- Bake the chicken on a sheet pan. This might seem like an unusual tip, especially because most chicken parmesan dishes call for a baking pan. Here’s the problem with that: A baking pan has sides, or barriers to direct heat. When you cook your crispy, pan-fried chicken in a baking pan (under a blanket of sauce and cheese) the chicken “steams”, which produces a soggy crust. Baking the chicken on a sheet pan guarantees crispy chicken, from the first bite to the last. Yes, some of the cheese will melt off the chicken and onto the pan, but it won’t burn. And, for some people, that melty, bubbly cheese is the best part.
- If your cheese isn’t as brown as you want, put the pan under the broiler. Once your chicken is cooked through, don’t be tempted to keep cooking to get the cheese golden and bubbly. You risk overcooking the chicken. Simply pop the pan under the broiler for a minute or two.
You can make this chicken parmesan in advance
Just not the whole thing. To prepare this dish in advance, bread and pan-fry the chicken as directed. Once cooled, place the chicken in an airtight container and refrigerate for up to 2 days. When you’re ready to finish the dish, warm the chicken on a baking sheet, in a 350-degree oven, for 5 to 10 minutes before proceeding with the recipe.
Store leftover chicken parmesan in an airtight container in the refrigerator for up to 4 days. Reheat the chicken on a baking sheet, loosely covered with foil, in a 350-degree oven for about 20 minutes.
Chicken Parmesan
Deliciously crisp chicken, rich tomato sauce, and gooey melted cheese, this is the best chicken parm you will ever eat!
Ingredients
For the Marinara Sauce (or substitute 1 1/4 cups store-bought marinara sauce)
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon Italian herb seasoning
- 14-17 ounces tomato sauce or tomato puree
- 1 teaspoon granulated sugar, optional
For the Chicken
- 4 thin-cut, boneless, skinless chicken breasts, or two regular chicken breasts, halved horizontally to make 4 thin cutlets
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper
- 2 large eggs
- 1/2 teaspoon Italian herb seasoning
- 1/2 cup panko breadcrumbs
- 1/2 cup Italian-style breadcrumbs
- 1/2 cup freshly grated parmesan cheese, divided
- 1/2 teaspoon garlic powder
- 1/4 cup olive oil
- 1/4 cup butter, preferably unsalted
- 8 ounces mozzarella cheese, sliced
- Chopped fresh parsley or basil for serving
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- To make the marinara sauce, heat the oil in a medium saucepan over medium heat. Add the onion and cook for 3 minutes, until soft. Add the garlic and Italian seasoning and cook for 30 seconds, until the herbs are fragrant. Add the tomato sauce and sugar (if using) and bring to a simmer.
- Reduce the heat to low, partially cover and simmer for 10 minutes. Season to taste with salt and black pepper.
- Meanwhile, to prepare the chicken, in a shallow dish, combine the flour, 1 teaspoon of salt, and 1/4 teaspoon black pepper. Mix well.
- In a second shallow dish, whisk together the eggs and Italian seasoning until light and frothy.
- In a third shallow dish, combine both breadcrumbs, 1/4 cup of the parmesan cheese, and garlic powder.
- Pat the chicken cutlets dry with a paper towel. Add the chicken to the flour mixture and turn to coat completely (coat every nook and cranny). Shake off excess flour.
- Transfer the chicken to the eggs and turn to coat. Use your fingers to slide excess egg from the chicken.
- Transfer the chicken to the breadcrumb mixture and turn to coat. Gently press the breadcrumbs into the chicken to make sure they stick.
- Heat the oil and butter together in a heavy skillet over medium-high heat. When the butter has melted, and the temperature has reached 325 degrees, add the chicken in batches (two cutlets at a time). Fry for 2 to 4 minutes per side, until browned and crisp. Remove the chicken with a slotted spatula and transfer to a wire rack.
- Transfer the chicken to the prepared pan and top with the sauce, about 1/4 cup sauce per cutlet (reserve any extra sauce for serving). Top with the mozzarella cheese and remaining 1/4 cup of parmesan cheese.
- Bake for 15 to 20 minutes, until the chicken is cooked through (165 degrees on a meat thermometer) and the cheese melts. If desired, place the pan under the broiler to brown the cheese.
- Top with parsley or basil and serve immediately.
Calories: 877kcal, Carbohydrates: 38g, Protein: 62g, Fat: 53g, Saturated Fat: 21g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 22g, Trans Fat: 0.5g, Cholesterol: 275mg, Sodium: 1603mg, Potassium: 1113mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1477IU, Vitamin C: 11mg, Calcium: 533mg, Iron: 5mg