Have you had the privilege of tasting really good chicken parmesan? I didn’t think much of this dish until I was in my thirties, and I had it from a certain restaurant.
Oh…my…goodness! The chicken was crispy, the sauce rich, and oh the cheese!! I decided then and there I had to create my own at home.
This recipe does involve a few steps, but they are not difficult. Very doable if you allow yourself about an hour from start to finish. Totally worth it, I promise!
Chicken Parmesan Ingredients: (Serves 4)
- 4 chicken breasts, pounded to a 1/2 inch thick
- 1 cup panko bread crumbs
- 1 cup grated parmesan
- 1/2 tsp salt
- 1 tsp Italian seasoning
- 1/8 cup all purpose flour, divided
- 2 eggs
- Your favorite jar of marinara sauce
- 2 cups shredded mozzarella
- Extra virgin olive oil for drizzling
- 16 oz Spaghetti noodles
- 2 cups vegetable oil for frying
Tip: Use one gallon size freezer bag to pound 2 of the chicken breasts down. (I use a meat pounder, but if you don’t have one, use an iron skillet or heavy saucepan.) This makes very little mess. Once pounded, sprinkle half of the flour in the bag and shake it up. Repeat with other breasts.
Set out two pie pans. In one pie dish, mix panko, parmesan, salt, and Italian seasoning. In the other pie pan, beat your two eggs together.
Dredge your floured chicken breast, one at a time, in the egg first, and then press into the panko mixture. Place on a platter to rest. Repeat with each breast. Let the chicken rest for 15 minutes.
Preheat your oven to 400 degrees. Take out your favorite 9×13 baking dish, and pour 1/2 of your marinara in the bottom of your dish. Set to the side. Pour vegetable oil in a saucepan or Dutch oven and place over medium heat. Let oil reach approximately 350 degrees. (If you don’t have a thermometer, make sure the oil is hot enough to sizzle before putting your chicken in. Otherwise you will wind up with greasy chicken.)
Fry two minutes per side until the chicken is golden brown. Transfer the chicken to the 9×13 dish. Repeat until all chicken is fried. Top with the remainder of the marinara. Place a hearty pile of mozzerella on top of each chicken breasts, then drizzle with olive oil. Place uncovered in the oven for 20 minutes.
While baking, cook your noodles according to the package directions.
To serve, scoop warm noodles onto a plate, and top with the chicken parmesan.
At my nine year old’s request, we light candles and play Italian restaurant music from Youtube to make the whole experience a little extra special.