The Best Chicken Parmesan
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5.0
9 reviews
Excellent
The Best Chicken Parmesan
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An Italian classic dish made like the pros. Lightly fried panko covered chicken topped with homemade sauce. Enjoy over pasta or slice and serve over a bed of green salad.
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Ingredients
- Sauce:
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves minced
- 3/4 teaspoon salt
- 1/4 teaspoon dried oregano
- pinch of red pepper flakes
- 1 28-ounce can crushed tomatoes
- 2 tablespoons Coarsely chopped fresh basil
- Chicken:
- 2 6 - 8 ouncebonless, skinless chicken breasts, trimmed, halved horizontally and pounded 1/2 inch thick
- 1 teaspoon kosher salt
- 1/2 cup mozzarella cheese shredded
- 1/2 cup fontina cheese shredded (I used three cheese mixture)
- 1 large egg
- 1 Tablespoon all purpose flour
- 3/4 cup Parmesan Cheese grated
- 1/2 cup Panko bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/3 cup vegetable oil I used grape seed
- 1/4 cup torn fresh basil
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Instructions
- SAUCE
- Heat 1 tablespoon of oil in medium saucepan over medium heat. Add garlic, 3/4 teaspoon salt, oregano, and pepper flakes. Cook stirring until fragrant. Stir in tomatoes and sugar. Increase to high and bring to a simmer. Reduce heat to medium low and simmer for about 20 minutes. Remove from heat and stir in basil and remaining tablespoon of oil. Season with salt and pepper to taste.
- CHICKEN
- Sprinkle each cutlet with 1/8 teaspoon of salt and let stand at room temperature for 20 minutes. Mix cheeses together and set aside.
- Whisk egg and flour to together in a shallow dish until smooth. Combine parmesan , panko, garlic powder, oregano, and pepper in second shallow dish. Pat chicken dry with paper towels. Dredge each cutlet in egg mixture, then coat all sides in parmesan mixture. Press lightly if needed to so crumbs stick to the chicken. Set aside.
- Heat oil in a 10" nonstick skillet over medium-high heat until the oil shimmers.Two at a time, place cutlets in pan and don't move them until bottoms are crispy and golden in color. This takes about 1 1/2 -2 minutes. Carefully flip cutlets, repeating on the second side. Transfer to paper towel lined plate and repeat with remaining cutlets.
- Place cutlets on a baking sheet and sprinkle cheese mixture evenly over chicken. Broil until cheese is melted and beginning to brown, approximately 2 to 4 minutes. Transfer to serving platter and top each with a couple of tablespoons of sauce. Serve immediately.
Notes
- If part of the chicken is thick, don't pound that section if it is less than 1/2 inch thick.
Nutrition Information
Show Details
Serving
1g
Calories
979kcal
(49%)
Carbohydrates
21g
(7%)
Protein
95g
(190%)
Fat
55g
(85%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
34g
Trans Fat
1g
Cholesterol
312mg
(104%)
Sodium
1932mg
(81%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 979 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 979kcal | 49% |
| Carbohydrates | 21g | 7% |
| Protein | 95g | 190% |
| Fat | 55g | 85% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 34g | 200% |
| Trans Fat | 1g | 50% |
| Cholesterol | 312mg | 104% |
| Sodium | 1932mg | 81% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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