Chicken Parmesan Recipe
Chicken Parmesan is a quintessential Italian-American dish that has captured the hearts and taste buds of food lovers around the world. This comforting classic, with its crispy breaded chicken cutlets smothered in rich marinara sauce and topped with a gooey blanket of melted cheese, is the epitome of a hearty, satisfying meal. Its irresistible combination of textures and flavors makes it a perennial favorite, perfect for family dinners or special occasions.
Ingredients Needed
To create the perfect Chicken Parmesan, you’ll need a well-curated list of ingredients. For the marinara sauce, start with extra-virgin olive oil, a small yellow onion finely chopped, and six cloves of finely chopped garlic. These aromatics lay the foundation for the sauce. The star of the sauce is a 28-ounce can of crushed tomatoes, accompanied by two large sprigs of fresh basil for that unmistakable herbal note. Season with kosher salt and freshly ground black pepper to taste.
For the chicken, you’ll need panko bread crumbs, garlic powder, and finely grated Parmesan cheese, which provide the crispy coating. Prepare the chicken with all-purpose flour and beaten eggs mixed with a tablespoon of water to ensure the breading adheres. Six boneless, skinless chicken cutlets, patted dry and seasoned with kosher salt and freshly ground black pepper, form the base of this dish. Shredded mozzarella and additional Parmesan cheese, along with vegetable or canola oil for frying, complete the essentials. A garnish of chopped fresh basil adds a final touch of color and freshness.
Step-by-Step Instructions
Creating Chicken Parmesan involves several steps, but each one is crucial to achieving the perfect dish.
Start by preparing the marinara sauce. Heat olive oil in a medium-sized pot over medium heat. Add the finely chopped onion and garlic, stirring to combine. Reduce the heat to low, cover the pot, and let the mixture cook for about 10 minutes, stirring occasionally. This process allows the onions to become translucent, soft, and fragrant. Once the onions are ready, uncover the pot and cook for an additional 5 minutes, stirring occasionally.
Next, incorporate the crushed tomatoes and basil sprigs into the pot. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer. Stir occasionally for about 30 minutes, allowing the sauce to thicken slightly and the flavors to meld beautifully. Season with kosher salt and freshly ground black pepper to taste, then discard the basil sprigs.
For the chicken, prepare three shallow bowls: one with panko bread crumbs, garlic powder, and 1 cup of Parmesan cheese mixed together; another with flour; and a third with beaten eggs and 1 tablespoon of water. Pat the chicken cutlets dry with paper towels and season them with salt and pepper. Dredge each cutlet in flour, shaking off any excess, then dip into the egg mixture, and finally coat with the panko-Parmesan mixture, pressing gently to ensure the coating adheres well.
Preheat your broiler. In a large, heavy-bottomed pot, heat vegetable or canola oil over medium heat until it reaches 350°F, as measured by a deep-fry or instant-read thermometer. If the oil smokes slightly, that’s acceptable. Prepare a baking sheet by placing a wire rack on top.
Fry the chicken cutlets one at a time. Place a cutlet in the hot oil and cook until one side is golden brown, about 1 minute. Flip the cutlet and continue frying until the other side is golden brown and the frying sound becomes louder, indicating moisture evaporation, approximately another minute. Transfer the fried cutlet to the prepared wire rack. Repeat with the remaining cutlets. Spoon some marinara sauce over each piece of chicken and sprinkle with the mozzarella-Parmesan mixture.
Broil the chicken until the cheese is melted and brown spots appear, keeping a close watch, for about 2 minutes. Serve the Chicken Parmesan by placing the cutlets on plates, topping with chopped fresh basil, and providing the remaining marinara sauce on the side.
Recipe Tips
Best practices for achieving crispy, golden chicken: Ensure the oil is hot enough before frying the cutlets, and avoid overcrowding the pot to maintain the oil temperature.
Tips for making the perfect marinara sauce: Use fresh, high-quality tomatoes, and allow enough simmering time for the flavors to develop fully.
Suggestions for avoiding common mistakes: Pat the chicken dry thoroughly before breading to prevent the coating from falling off, and keep a close eye on the broiler to avoid burning the cheese.
What to Serve With This Recipe
Chicken Parmesan pairs beautifully with a variety of side dishes. Classic choices include spaghetti or fettuccine tossed in a light garlic and olive oil sauce, or a simple green salad with a tangy vinaigrette to balance the richness of the chicken. Garlic bread or a crusty baguette is perfect for soaking up any extra marinara sauce. For beverage pairings, consider a crisp white wine like Pinot Grigio or a light red like Chianti. An Italian-themed meal can be rounded out with an antipasto platter and a traditional dessert like tiramisu.
Variations and Substitutions
For those with dietary restrictions or preferences, several alternatives can be used. Substitute gluten-free panko and flour for a gluten-free version, or use almond flour and crushed pork rinds for a low-carb option. For a creative twist, try using eggplant slices instead of chicken for a delicious Eggplant Parmesan. To make a lighter version, bake the breaded chicken cutlets in the oven instead of frying, and use part-skim mozzarella and less Parmesan cheese.
Frequently Asked Questions
Answers to common questions about the recipe: Can I make Chicken Parmesan ahead of time? Yes, you can prepare the cutlets and sauce in advance and assemble and broil just before serving.
Troubleshooting tips for common issues: If your chicken isn’t getting crispy, ensure the oil is hot enough and that the chicken isn’t too thick. Pound the cutlets thinner if necessary.
Storage and reheating instructions: Store leftover Chicken Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, about 15-20 minutes.
Chicken Parmesan is a delightful dish that brings comfort and joy to any meal. With its crispy breaded chicken, savory marinara sauce, and melted cheese, it’s sure to be a hit with family and friends. Whether you’re making it for a weeknight dinner or a special occasion, this recipe is a surefire way to impress. Enjoy the process and savor the delicious results!
Ingredients:
MARINARA SAUCE:
3 Tbsp. extra-virgin olive oil
1 small yellow onion, finely chopped
6 cloves garlic, finely chopped
1 (28-oz.) can crushed tomatoes
2 large sprigs basil
Kosher salt
Freshly ground black pepper
CHICKEN:
1 c. panko bread crumbs
1 tsp. garlic powder
2 c. finely grated Parmesan, divided
3/4 c. all-purpose flour
2 large eggs
6 (1/4″-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
Kosher salt
Freshly ground black pepper
1 c. shredded mozzarella
1 c. vegetable or canola oil
Chopped fresh basil, for serving
Instructions:
MARINARA SAUCE:
Step 1
Begin by heating the olive oil in a medium-sized pot over medium heat. Add the finely chopped onion and garlic, stirring to combine. Reduce the heat to low, cover the pot, and let the mixture cook for about 10 minutes, stirring occasionally. Once the onions are translucent, soft, and fragrant, uncover the pot and cook for an additional 5 minutes, stirring occasionally.
Step 2
Incorporate the crushed tomatoes and basil sprigs into the pot. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer. Stir occasionally for about 30 minutes, allowing the sauce to thicken slightly and the flavors to meld. Season with salt and pepper to taste, then discard the basil sprigs.
CHICKEN:
Step 1
Prepare three shallow bowls: one with the panko bread crumbs, garlic powder, and 1 cup of Parmesan cheese mixed together; another with flour; and a third with beaten eggs and 1 tablespoon of water.
Step 2
Pat the chicken cutlets dry with paper towels and season them with salt and pepper. Dredge each cutlet in flour, shaking off any excess, then dip into the egg mixture, and finally coat with the panko-Parmesan mixture, pressing gently to ensure the coating adheres well.
Step 3
In a small bowl, mix together the shredded mozzarella and the remaining 1 cup of Parmesan cheese.
Step 4
Preheat your broiler. In a large, heavy-bottomed pot, heat the vegetable or canola oil over medium heat until it reaches 350°F, as measured by a deep-fry or instant-read thermometer. If the oil smokes slightly, that’s acceptable. Prepare a baking sheet by placing a wire rack on top.
Step 5
Fry the chicken cutlets one at a time. Place a cutlet in the hot oil and cook until one side is golden brown, about 1 minute. Flip the cutlet and continue frying until the other side is golden brown and the frying sound becomes louder, indicating moisture evaporation, approximately another minute. Transfer the fried cutlet to the prepared wire rack. Repeat with the remaining cutlets. Spoon some marinara sauce over each piece of chicken and sprinkle with the mozzarella-Parmesan mixture.
Step 6
Broil the chicken until the cheese is melted and brown spots appear, keeping a close watch, for about 2 minutes.
Step 7
Serve the chicken Parmesan by placing the cutlets on plates, topping with chopped fresh basil, and providing the remaining marinara sauce on the side.
Chicken Parmesan Recipe
Ingredients
MARINARA SAUCE
- 3 Tbsp. extra-virgin olive oil
- 1 small yellow onion finely chopped
- 6 cloves garlic finely chopped
- 1 28-oz. can crushed tomatoes
- 2 large sprigs basil
- Kosher salt
- Freshly ground black pepper
CHICKEN
- 1 c. panko bread crumbs
- 1 tsp. garlic powder
- 2 c. finely grated Parmesan divided
- 3/4 c. all-purpose flour
- 2 large eggs
- 6 1/4″-thick boneless, skinless chicken cutlets (about 1 1/2 lb. total)
- Kosher salt
- Freshly ground black pepper
- 1 c. shredded mozzarella
- 1 c. vegetable or canola oil
- Chopped fresh basil for serving
Instructions
- Begin by heating the olive oil in a medium-sized pot over medium heat. Add the finely chopped onion and garlic, stirring to combine. Reduce the heat to low, cover the pot, and let the mixture cook for about 10 minutes, stirring occasionally. Once the onions are translucent, soft, and fragrant, uncover the pot and cook for an additional 5 minutes, stirring occasionally.
- Incorporate the crushed tomatoes and basil sprigs into the pot. Bring the mixture to a boil, then lower the heat to medium-low and let it simmer. Stir occasionally for about 30 minutes, allowing the sauce to thicken slightly and the flavors to meld. Season with salt and pepper to taste, then discard the basil sprigs.
CHICKEN
- Prepare three shallow bowls: one with the panko bread crumbs, garlic powder, and 1 cup of Parmesan cheese mixed together; another with flour; and a third with beaten eggs and 1 tablespoon of water.
- Pat the chicken cutlets dry with paper towels and season them with salt and pepper. Dredge each cutlet in flour, shaking off any excess, then dip into the egg mixture, and finally coat with the panko-Parmesan mixture, pressing gently to ensure the coating adheres well.
- In a small bowl, mix together the shredded mozzarella and the remaining 1 cup of Parmesan cheese.
- Preheat your broiler. In a large, heavy-bottomed pot, heat the vegetable or canola oil over medium heat until it reaches 350°F, as measured by a deep-fry or instant-read thermometer. If the oil smokes slightly, that’s acceptable. Prepare a baking sheet by placing a wire rack on top.
- Fry the chicken cutlets one at a time. Place a cutlet in the hot oil and cook until one side is golden brown, about 1 minute. Flip the cutlet and continue frying until the other side is golden brown and the frying sound becomes louder, indicating moisture evaporation, approximately another minute. Transfer the fried cutlet to the prepared wire rack. Repeat with the remaining cutlets. Spoon some marinara sauce over each piece of chicken and sprinkle with the mozzarella-Parmesan mixture.
- Broil the chicken until the cheese is melted and brown spots appear, keeping a close watch, for about 2 minutes.
- Serve the chicken Parmesan by placing the cutlets on plates, topping with chopped fresh basil, and providing the remaining marinara sauce on the side.
