Crispy Chicken Parmesan

This Crispy Chicken Parmesan, prepared with three cheeses and topped with a freshly made marinara sauce, is hard to resist. There is no need to go to your neighborhood Italian restaurant when you can cook this delicious meal to share with your family in the comfort of your own kitchen.

When you are craving Italian food, do you head to your friendly neighborhood Italian American restaurant and order Chicken Parmesan. It is probably the most ordered item on the menu at an Italian restaurant. After all, who can resist a breaded and fried chicken breast as big as the plate covered in red sauce and topped with a blanket of mozzarella. Served with a side of spaghetti, one order is usually large enough to serve two people. By the time you are finished, you probably are amazed that you ate the whole meal.

Next time you have a craving for Chicken Parmesan, try this recipe at home. You can control the portion size, quality of the ingredients and it will cost less than eating at a restaurant. Chicken cutlets are breaded in a combination of Italian seasoned breadcrumbs, panko breadcrumbs and parmesan cheese and pan fried for a crisp and golden brown crust. They are topped with a combination of mozzarella and provolone cheese and broiled just long enough for the cheese to melt and get slightly brown. Marinara sauce is then spooned over the top and the dish is garnished with fresh basil just before serving. The end result is juicy chicken coated in a crispy crust that is protected by the creamy melted cheese and the marinara sauce stays bright and flavorful. It is a delicious meal that I hope you will enjoy.

Crispy Chicken Parmesan With Pesto Pasta

 

Crispy Chicken Parmesan

Serves 4, adjust the recipe accordingly

Chicken Parm Ingredients

• 4 chicken cutlets (about 4 oz. each) pounded to an even thickness
• salt, pepper, garlic powder and onion powder to taste
• flour for dusting (I use Wondra)
• 2 eggs, whisked with 1 Tbsp. water, in a large dish
• 1/2 c. panko breadcrumbs, more or less, depending on size of cutlets
• 1/2 c. Italian seasoned breadcrumbs, more or less, depending on size of cutlets
• 1/2 c. grated Parmesan cheese, more or less, depending on size of cutlets
• peanut or vegetable oil for pan frying
• 2 c. marinara sauce, see recipe below or use your favorite jarred sauce
• 3/4 c. shredded low moisture mozzarella cheese, more or less
• 3/4 c. shredded provolone cheese, more or less
• fresh basil, optional

Chicken

Pat the cutlets dry. Sprinkle both sides generously with salt, pepper, garlic powder and onion powder then dust lightly with flour. Mix the breadcrumbs with the parmesan cheese on a shallow dish. Beat eggs with 1 tablespoon of water in another shallow dish. Dip each cutlet in the beaten egg, let the excess run off. Place in the bread crumbs, pressing to adhere the breadcrumbs to the cutlets in an even layer.

Heat 1/2 inch of oil in a large skillet over medium heat. When the oil is hot, add the chicken, in batches if necessary. Cook until browned and crispy and cooked through, about 3 – 5 minutes per side, depending one the thickness of the cutlets. Drain on paper towels then transfer the cutlets to a foil lined rimmed baking sheet.

Combine mozzarella and provolone then sprinkle the cheese mixture over the cutlets, leaving some of the edges not covered. Broil the cutlets about 4 to 5 inches away from the heat source until the cheese is melted and just starts to brown in spots. It should take no more than a minute or two, watch so they don’t burn. Transfer the cutlets to serving plates, top each cutlet with a little sauce and garnish with basil. Serve with extra sauce on the side.

Quick Marinara Sauce, makes 3 cups, more than is needed for the chicken

• 1 – 2 Tbsp. olive oil
• 1/4 onion, diced
• 2 garlic cloves, minced
• 1/4 tsp. dried oregano
• 1/4 tsp. dried basil
• a pinch of red pepper flakes
• salt and pepper to taste
• 2 14.5 oz. cans fire roasted diced tomatoes (28 oz. can can be substituted)

Sauce

Heat olive oil in a saucepan over medium heat. Add the onion and cook until soft then add the garlic, oregano, basil, red pepper flakes, salt and pepper and cook a minute. Add the tomatoes and bring to a simmer. Reduce heat to medium low and simmer until slightly thickened, about 20 minutes. Taste and adjust seasonings, if necessary. Off the heat, use a stick blender and blend until almost smooth. Taste and adjust the seasonings, if necessary. Cover and keep warm. *You will have extra marinara sauce which can be served on the side or tossed with pasta. If you want to use jarred marinara sauce, that is totally fine but I believe if you’ve got the time, freshly made marinara sauce can be made to your taste.

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The next time you want Chicken Parmesan, think about preparing it at home instead of going to an Italian restaurant. I believe that you will really enjoy this crispy, homemade version. The combination of the two types of breadcrumbs with the Parmesan adds extra crunch and seals in the juices of the chicken. Topping the crust with a combination of mozzarella and provolone cheeses adds nice balance of cheesy flavor. The creamy melted cheese also acts a a barrier to help keep the crust crispy once the marinara sauce is added at the end. Make it “my way” and see if you don’t agree that homemade is better.