Crispy Homemade Chicken Parmesan
This "Wicked Easy" Chicken Parmesan has a deliciously crisp breadcrumb coating that is then smothered in tomato sauce and topped with melted assorted cheeses. This is easily the best Chicken Parmesan you will ever make, which is simple and wicked easy to prepare! If you love a crispy breadcrumb coating versus a soggy bland crust, then look no further!
To start, we will prepare the boneless skinless chicken breasts before putting them into the egg marinade.
Remove the boneless, skinless chicken breasts from the package. Give them a rinse and then trim off any bits of fat or skin that may be on them.
Chicken parmesan starts with boneless skinless chicken breasts which are slightly flattened to encourage even cooking. Modern chicken breasts are very large and uneven in shape, which causes them to cook unevenly with the outside becoming overcooked by the time the inside of the breast reaches a safe temperature.
Flattening the chicken breasts slightly with a meat mallet, rolling pin, or bottom of a saucepan not only encourages quick, even cooking but tenderizes the meat as well.
When flattening the chicken breasts, use a firm, but glancing motion rather than forceful blows. Our aim is to even out the shape of the meat and make it a bit thinner, not pound it to a pulp. It also helps to place the chicken breasts between sheets of plastic wrap before flattening them so that they don’t stick to the board and tear.
As you can see, the flattened boneless skinless chicken breasts are now thinner, uniform is size, as well as slightly larger.
Cut each of the three flattened boneless, skinless chicken breasts in half to make six portions that are relatively equal in size.
Combine the eggs, garlic, chopped parsley, salt and pepper in a bowl and whisk until mixed well. Add the chicken portions into the egg mixture and rotate to evenly coat each piece. Cover and refrigerate, and then allow the chicken to marinate for at least 15 minutes up to overnight. The longer the marination, the deeper the flavor.
The breading and topping ingredients for the chicken parmesan. The combination of regular and Panko breadcrumbs is the secret to the extra crispy coating in this recipe!
To make the breadcrumb coating, mix together the Italian and the Panko breadcrumbs with the grated Parmesan cheese, onion powder, and the chopped fresh parsley.
When the chicken is ready for cooking, remove the breasts from the egg marinade and dip into the breadcrumb mixture. Turn the breast as needed to make sure it is evenly coated in the crumbs.
Heat the olive oil in a large skillet over medium-high heat until hot and shimmering. Add the breaded chicken breasts and fry until golden and crispy, about 3 to 5 minutes per side.
Whether using store-bought or homemade tomato sauce, you will want to heat it up on the stove top at this time.
Don’t rush the process of browning the breaded chicken breasts in the olive oil. The oil should be at a moderate temperature, or you will risk burning the breading. Cook the chicken breasts in batches so that you don’t overcrowd the pan. When both sides are crispy and golden, remove from the pan and place onto a baking sheet.
Next you will need to top each of the sauced chicken breasts with a slice of provolone cheese, sliced or shredded mozzarella cheese, and a tablespoon of grated parmesan cheese. Place the tray into a pre-heated 400*F. oven and bake for 15 – 20 minutes or until the cheese is melted and bubbling and the chicken is completely cooked throughout.
If the chicken parmesan will be served over pasta, cook your choice of pasta in boiling salted water following the packages directions while the chicken is baking.
When the chicken parmesan is done, remove from the oven and garnish the top with the chopped fresh basil or parley. Serve immediately over your choice of pasta and sauce, or as-is with a simple side salad and some garlic bread or knots.
Refrigerate leftover chicken parmesan in an airtight container for up to 5 days. Reheat in a microwave or 350*F oven until heated through. Leftovers also make a great sandwich served on a hoagie roll or in between some French bread!
Crispy Homemade Chicken Parmesan
Chicken Parmesan starts with boneless, skinless chicken breasts that are slight flattened to tenderize and encourage even cooking. They are then marinated, breaded, and pan-fried in olive oil until crisp and golden, before being topped with tomato sauce and assorted cheeses and baked to bubbly perfection!
- 1 cutting board
- 1 Knife
- 1 Meat Mallet (or Rolling Pin)
- 1 bowl
- 1 Large Skillet
- 1 Tong
- 1 baking sheet
- 3 Large Chicken Breasts, boneless and skinless
- 2 Large Eggs
- 1 Tbsp Garlic, minced
- 2 Tbsp Fresh Parsley, chopped
- As Needed Salt & Pepper
- 1 cup Panko Breadcrumbs
- ½ cup Breadcrumbs (Italian or Plain)
- ½ cup Parmesan Cheese, Grated
- 1 tsp Onion Powder
- ½ cup Olive Oil
- 2 cups Tomato Sauce (Homemade or Store Bought) See recipe below
- 6 slices Provolone Cheese
- 8 ounces Mozzarella Cheese, sliced or shredded
- ⅓ cup Parmesan Cheese, grated
- 2 Tbsp Fresh Basil or Parsley, chopped
- Rinse and then trim the chicken breasts of any excess fat or skin. Cover with plastic wrap and then flatten each with a meat mallet or rolling pin so that they are uniform in size. Cut each of the 3 chicken breasts in half to make 6 roughly equal portions.
- Whisk together the eggs, minced garlic, 1 tablespoon of the chopped fresh parsley, salt and pepper in a bowl. Add in the flattened boneless skinless chicken breast portions and mix so that each is evenly coated with the egg mixture. Cover, refrigerate and let marinate for at least 15 minutes up to overnight.
- Mix the Panko and Italian / Plain breadcrumbs with the Parmesan cheese, onion powder, and 1 tablespoon of the chopped parsley. When ready to cook the chicken, remove the breasts from the egg mixture and dredge them in the breadcrumb mixture until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat until hot and shimmering. Gently add the breaded chicken breasts to the pan and fry each side until golden and crisp, about 3 to 5 minutes per side. Fry in batches, being careful not to overcrowd the pan. When the chicken portions are golden brown on both sides, remove them from the oil and place onto a baking sheet.
- Spread about ⅓ cup of homemade or store-bought tomato sauce (https://chefroche.com/buttery-tomato-sauce) on each portion of pan-fried chicken breast, and then top each with a slice of Provolone cheese, some sliced or shredded mozzarella cheese, and about 1 tablespoons of grated Parmesan cheese.
- Place the sheet pan of chicken parmesan into a preheated 400*F oven and bake for 15 to 20 minutes, or until cheese is melted and bubbling, and the chicken is completely cooked throughout.
- Serve immediately garnished with a sprinkling of chopped fresh basil or parsley over your choice of cooked pasta and sauce; or as-is with a simple side salad and some garlic bread or knots (https://chefroche.com/homemade-garlic-knots/)
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