Chicken Parmesan

This chicken parmesan recipe is one that you will think about all day long, both long before AND long after you make it!  I know I’ve been thinking about it for daysssss.  The breaded chicken is bursting with Parmesan flavor, and the sauce is absolute PERFECTION.  I actually think the sauce is my favorite part of this recipe!  So simple to make, but so flavorful.  I was eating it by the spoonful while it was simmering on the stove. 🙂  I ended up making a second batch of it because I poured so much of it on my chicken and pasta!  It is THAT GOOD.  I am making stuffed peppers later this week, and I think I might use this sauce in the recipe… we’ll see 🙂

Anyways… enough about the sauce.  The whole dish is fantastic.  I hope you get to try it.  The recipe is adapted from a recipe in my beloved America’s Test Kitchen cookbook.  Enjoy!

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Chicken Parmesan

Active Prep: 30 min
Cook time: ~10 min
TOTAL: ~ 40 min

Ingredients:

Sauce

  • 2 Tbsp extra virgin olive oil
  • 2 large garlic cloves, minced
  • 1 (28-oz) can crushed tomatoes
  • 1 tsp salt
  • ¼ tsp dried oregano
  • 1/8 tsp crushed red pepper flakes
  • 2 tsp dried basil
  • ¼ tsp sugar
  • salt and pepper, to taste

Chicken

  • 1 large boneless, skinless chicken breast (~1 lb), cut in half then filleted and pounded ½ inch thick (4 pieces of chicken total)
  • salt
  • 1 large egg
  • 1 Tbsp flour
  • ¾ c grated parmesan cheese
  • ½ c Panko bread crumbs
  • ½ tsp garlic powder
  • ¼ tsp dried oregano
  • ¼ tsp pepper
  • 1/3 c vegetable oil
  • 1 c shredded mozzarella cheese

Directions:

 Sauce

  • Heat oil in sauce pan over medium heat. Add garlic and stir until fragrant, about 30 seconds.  Add tomatoes and remaining ingredients; stir well.  Simmer over medium-low heat, stirring occasionally, until ready to serve.

Chicken

  1. Preheat broiler.  Season chicken with salt.  Whisk egg and flour together and pour in a shallow dish.  Set aside.
  2. Whisk together Parmesan, Panko, garlic powder, oregano, and pepper and pour in another shallow dish. Dredge each chicken piece in egg mixture, then coat with Parmesan mixture.
  3. Heat vegetable oil in 10-inch nonstick skillet over medium-high heat. Place cutlets in pan and cook on one side for 2-3 minutes, until breading is golden brown.  Flip cutlets and cook for another 2-3 minutes until chicken is cooked through.  Place cooked cutlets on paper towel-lined plate to drain, then place on a rimmed baking sheet.  Repeat with remaining chicken.
  4. Sprinkle mozzarella cheese over chicken. Place in broiler for 1-2 minutes until cheese is melted and begins to brown.
  5. Serve chicken immediately over pasta (if desired) and top with sauce. Makes 4 servings.