Crispy Chicken Parmesan
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Marinating Time
1 hr
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Total Time
2 hrs
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Servings
6
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Calories
837 kcal
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Course
Main Course, Dinner
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Cuisine
American
Crispy Chicken Parmesan
Report
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
Chicken Marinade
- 3 small chicken breast pounded to an even thickness, boneless, skinless
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup buttermilk
Sauce
- 1 tablespoon olive oil
- 1 large yellow onion diced (about 1 cup
- 1 teaspoon garlic minced
- 1 can tomato sauce 15 ounces
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Chicken Coatings
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 4 large egg room temperature
- 2 teaspoons water
- ½ cup Parmesan Cheese grated
- 1 cup panko breadcrumbs
- 1 cup olive oil for frying
Toppings
- 8 ounces mozzarella cheese sliced, fresh
- basil for garnish, fresh
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.
Nutrition Information
Show Details
Calories
837kcal
(42%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 837 kcal
% Daily Value*
| Calories | 837kcal | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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