Parmesan Chicken

Parmesan Chicken Recipe

While creating this recipe, I found myself pondering: Why are we, the global citizens, so enamored with chicken Parmesan? After engaging in discussions with the culinary team, experimenting with various iterations, and invoking different Italian (-American) deities, I came to a straightforward conclusion: It’s rich, umami-packed, and possesses that ideal combination of crispy and melt-in-your-mouth texture. Although we have approached it in numerous ways here, this traditional recipe stands out as the definitive version, the ultimate treasure. It encompasses everything one desires in chicken Parm, without exception—crispy fried cutlets, a harmonious mix of mozzarella and Parm, and a sauce brimming with vitality, enhanced by basil and just the right amount of sweetness.

What People Are Saying:

“So I prepared this for my parents for a 'romantic date night' as a surprise, and the instructions were so meticulously detailed that it was incredibly easy to follow (I'm 12), so I am very grateful, as the other recipes I found online were significantly more perplexing!!

“Outstanding recipe and straightforward to follow. I made this as the inaugural meal in my college apartment (I had never cooked before this). My roommates were thoroughly impressed. Everything was bursting with flavor and looked fantastic. Thank you for such an easy-to-follow, delicious recipe!” - 

How To Prepare Chicken Parmesan

INGREDIENTS

Marinara Sauce

• Olive Oil: I prefer using extra-virgin olive oil for sautéing the onion and garlic, while I opt for a more neutral oil for frying the chicken. Feel free to use your preferred olive oil here, or refer to our compilation of the finest olive oil brands.

• Yellow Onion & Garlic: You know the routine: Sauté finely chopped yellow onion and garlic in olive oil before incorporating your crushed tomatoes and basil. Cook until the onion and garlic become soft, sweet, and translucent.

• Crushed Tomatoes: The foundation of our sauce, crushed tomatoes provide a smooth, slightly sweet base that is truly exceptional. I favor crushed tomatoes over tomato purée to retain some tomato chunks. If you are really against making your own sauce from scratch, I won’t judge (too harshly) if you opt for jarred pomodoro sauce or marinara instead.

• Basil: Please Do not remove the basil from the stems. The stems contain the essential flavor, so include them in your pasta sauce.

The Chicken

• Panko Bread Crumbs: Panko is responsible for the crispy coating on the chicken Parmesan. To ensure a truly crispy and even coating, I suggest adding more panko than necessary to your bowl (having extra panko is always beneficial).

• Parmesan: I incorporate Parmesan in two ways: first, I mix it with the panko to enhance the flavor, and second, I add it to the shredded mozzarella for a more decadent cheese blend. Since panko lacks a robust flavor on its own, the addition of Parmesan elevates the taste and richness of the coating.

• Chicken Cutlets: The thickness of the chicken will influence the flavor of each bite in the final dish, so ensure that the chicken cutlets are 1/4" thick, without exception. If cutlets are unavailable, purchase chicken breasts and pound them! Simply place the chicken breast between two layers of plastic wrap and gently use a meat mallet to thin it out. You do not need to apply excessive force—a gentle pounding will suffice. If you lack a mallet, a rolling pin or the bottom of a small saucepan can be used as alternatives.

• Mozzarella: Freshly shredded mozzarella is essential for this recipe. Although it requires additional effort, trust me: pre-shredded cheese will not melt as effectively, and you deserve the cheesiest, most melty chicken Parmesan possible.

• Vegetable (Or Canola) Oil: Opt for a neutral oil, such as vegetable or canola oil, instead of olive oil. These oils have a higher smoke point than olive oil, and I prefer using an oil with a neutral flavor for this dish.

• Basil: I use chopped fresh basil as a garnish to introduce a hint of green and freshness to our cheesy and saucy fried dish, but if you prefer to omit it, that is entirely acceptable.

STEP-BY-STEP INSTRUCTIONS

As with all great recipes, this one begins by sautéing chopped yellow onion and garlic in olive oil. I choose to cover the pot to expedite the cooking process, stirring the garlic and onion occasionally to avoid burning. You should aim for a few specific outcomes. and onions: they should taste sweet, be soft, and appear completely translucent. Once you’ve achieved the 3 golden rules, you’re ready to continue on your journey.

Once your onion and garlic are ready, it is time to introduce the main ingredients of the sauce: crushed tomatoes and basil. Include both the basil leaf and stem, as the stem contains a significant amount of flavor! This sauce cannot be left unattended; it requires some monitoring. The tomato pieces will begin to settle at the bottom, making them prone to burning. Stir the sauce occasionally to avoid any burning, and cook until it reaches a nice, thick consistency. No one, especially myself, desires a watery tomato sauce dripping off the chicken Parmesan.

Next, we focus on the highlight of our dish: the chicken cutlets. Once your cutlets are sliced to the desired thinness, it is time to initiate the dredging process. Set up three stations: one for flour, one for an egg and water mixture, and one for panko, Parmesan, and garlic powder. I incorporate freshly grated Parmesan and garlic powder into the panko to enhance the flavor; this elevates the chicken cutlet experience.

My established guideline for this step is to ensure that every part of your chicken cutlets is coated at each dredging station. For the flour and egg: cover every inch of the surface, then shake off any excess before proceeding.

With the panko, feel free to use more than necessary to guarantee that your entire cutlet is coated and crispy. To prevent your hands from resembling your chicken cutlets at the end of this process, I strongly suggest using a “dry” hand and a “wet” hand while dredging. Use one hand for coating the cutlets in flour and panko, and the other for the egg mixture. This method keeps things tidy!

Repeat this process for each piece of chicken, then place them on a baking sheet as we prepare to fry. Before adding your chicken, heat the neutral oil until a thermometer reads 350°. If it smokes slightly, do not worry; this is all part of the process. Add your cutlets one at a time, frying until they are perfectly golden brown before flipping them over. If you are shallow frying and the oil does not cover every surface, I highly recommend basting your chicken with a spoon to ensure it is well-fried and extra crispy.

Once your chicken achieves a golden-brown, crispy perfection, transfer it to a wire rack to allow any excess oil to drain. At this point, we will unite all our ingredients. Generously spoon some of your prepared marinara sauce over the chicken, followed by a layer of shredded mozzarella and Parmesan cheese atop the sauce. Now, it is time to indulge in the cheesy goodness.

Position your chicken Parmesan under the broiler until the cheese becomes irresistibly melty, which should only take a few minutes. I strongly advise you to monitor this closely—this is not the moment to begin preparing your side dishes! It is quite easy to overcook the chicken at this stage, and while I appreciate a good crisp, you certainly do not want to jeopardize all your efforts by ending up with a burnt chicken Parmesan. Garnish with fresh basil, serve with the remaining sauce on the side, and prepare to enjoy the ultimate combination of crispy, cheesy, and saucy flavors.

How to Avoid Soggy Chicken Parmesan

My primary recommendation for achieving the perfect, non-soggy chicken Parmesan? Keep this in mind: Timing is crucial. Being adept at timing during cooking is vital, but it is even more critical for this particular recipe. 

Crispiness diminishes over time, so ensure your broiler is prepped and your marinara is ready before your fried cutlets exit the skillet. This way, you can place them in the broiler immediately, bringing you just one swift step closer to culinary bliss.

Additionally, be patient with your marinara, allowing it to simmer for the full 45 minutes (from start to finish). By doing so, it will develop a rich, sweet, and herbaceous flavor, becoming thick enough to adhere to your fried cutlets without sliding off.

I want you to relish every bite of your chicken, from the first to the last, so I utilize equal parts of panko and Parmesan to ensure your breading is exceptionally crispy and flavorful. When dipping your cutlets in the egg mixture, make certain to cover every single surface thoroughly, and then repeat the process with your dry mix. This will ensure that your breading adheres to the chicken, where it rightfully belongs.

Ingredients

• 1 clove garlic, minced
• 1 stick unsalted butter (1/2 cup or 1/4 pound), melted
• 1 cup dried bread crumbs
• 1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
• 2 Tbsp chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon garlic salt
• A large pinch of Italian seasoning (herb mix)
• 1/8 teaspoon ground black pepper
• 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

INSTRUCTIONS

1 Preheat oven to 450°F.
2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.
The recipe for chicken parmesan is ready to serves 4-6 persons....nice one !