Crispy Chicken Parmesan

Name: Crispy Chicken Parmesan
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: 6 serving
Ingredients: 3 small boneless, skinless chicken breasts; 1 teaspoon kosher salt; ½ teaspoon pepper; 1 cup buttermilk; 1 tablespoon olive oil; 1 large yellow onion; 1 teaspoon garlic; 1 can (15 ounces) tomato sauce; ½ teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon kosher salt; ¼ teaspoon pepper; 2 cups all-purpose flour; 2 tablespoons cornstarch; 1 teaspoon kosher salt; ½ teaspoon garlic powder; 4 large eggs; 2 teaspoons water; ½ cup (50 g) parmesan cheese; 1 cup (108 g) panko breadcrumbs; 1 cup olive oil; 8 ounces fresh mozzarella cheese; fresh basil

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Marinating Time
1 hr
Total Time
2 hrs
Servings
6
Calories
837 kcal
Course
Main Course, Dinner
Cuisine
American

Crispy Chicken Parmesan

Iris Hanson

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Crispy Chicken Parmesan is breaded chicken breast fillets that are pan-fried and topped with homemade tomato sauce and mozzarella cheese.

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Ingredients

Servings

Chicken Marinade

3 small boneless, skinless chicken breasts, pounded to an even thickness
1 teaspoon kosher salt
½ teaspoon pepper
1 cup buttermilk

Sauce

1 tablespoon olive oil
1 large yellow onion, diced (about 1 cup)
1 teaspoon garlic, minced
1 can (15 ounces) tomato sauce
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon kosher salt
¼ teaspoon pepper

Chicken Coatings

2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon kosher salt
½ teaspoon garlic powder
4 large eggs, room temperature
2 teaspoons water
½ cup (50 g) parmesan cheese, grated
1 cup (108 g) panko breadcrumbs
1 cup olive oil, for frying

Toppings

8 ounces fresh mozzarella cheese, sliced
fresh basil, for garnish

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Instructions

Chicken Marinade

Season chicken breast fillets with salt and pepper and add them to a large bowl. Top with buttermilk. (The chicken should be fully submerged.) Cover with plastic wrap and transfer the bowl to the refrigerator to chill for 1 hour, up to 48 hours. When ready to cook, first, allow the chicken to come back to room temperature.

Sauce

In a medium saucepan over medium heat, heat the oil.
Add onion, cooking until softened (3-5 minutes). Add garlic and cook until fragrant (about 1 minute).
Add tomato sauce, oregano, basil, salt, and pepper.
Cover and simmer 8-10 minutes or until slightly thickened.
Keep the sauce warm while you prepare the chicken.

Chicken Coatings

Set out 3 large baking sheets. Line one of the pans with parchment paper. Set a wire rack over the second pan. Line the third pan with aluminum foil. Set aside.
On a large, shallow plate, combine the flour, cornstarch, salt, and garlic powder.
On a second shallow plate, add eggs and water. Whisk to combine.
On a third plate, add 1 cup of the flour mixture and parmesan cheese. To this bowl, add the panko. Toss to combine.
One at a time, remove a fillet of chicken from the buttermilk mixture. Dredge it first in the flour mixture, then the egg mixture, and finally the panko mixture. Place on the parchment-lined pan. Repeat with the remaining chicken.
When ready, heat oil in a large skillet over medium heat until the oil reaches a temperature of 350°F.
Add 2-3 pieces of coated chicken (or as many as your skillet can hold) to the pan and cook for 4-5 minutes. Flip and cook the other side for another 4-8 minutes, or until the internal temperature of the chicken reaches 165°F. The chicken should be crispy and golden brown.
Remove the chicken from the oil and place on the wire rack. Repeat with the remaining pieces of chicken.

Assembly

Preheat the oven to broil (550°F).
Transfer the fried chicken from the wire rack to the baking sheet lined with aluminum foil.
Top each chicken breast with ⅓ cup of tomato sauce and 1-2 slices of fresh mozzarella.
Broil for 1-2 minutes, watching carefully, until the cheese is melted.
Serve immediately.