Classic Chicken Parmesan
CATEGORIES
INGREDIENTS
  • Cooking Time: 30 mins
  • Servings: 3 to 4 people
  • Preparation Time: 30 mins
  • For The Chicken
  • - 1 lb of boneless chicken breasts
  • - 1 tbsp Salt
  • - 1 tbsp Pepper
  • - 1 tbsp Garlic Powder
  • - 1/2 tsbp Onion Powder
  • - 1/2 tbsp Creole Seasoning or all-purpose seasoning
  • - Flour (about 1/2 cup)
  • - 2 eggs
  • - Seasoned Italian Breadcrumbs
  • - Seasoned Panko Breadcrumbs (crush them up a bit for more even texture)
  • - Fresh Grated Parmesan
  • - Fresh Shredded Mozzarella
  • - Canola Oil
  • For The Tomato Sauce
  • - 2 cans of San Marzano Peeled Whole Tomatoes (make sure they say certified)
  • - 4 garlic cloves
  • - Fresh Basil (a small bunch)
  • - olive oil
  • - Salt to taste
  • - Pepper to taste
DIRECTIONS
  1. Start with making your tomato sauce
  2. Blend the canned tomatoes and strain through a sifter to make into a smooth puree
  3. In a cold pan, add thinly sliced garlic and basil into pan with olive oil
  4. Turn the heat on low and let the oil, garlic and basil start to cook up to temperature
  5. Once the basil starts to darken, remove the basil and add the tomato puree
  6. Turn the heat up to medium and stir, season with salt and pepper
  7. Let it cook on medium for about 20 minutes, constantly stirring and regulating the heat until the sauce is the consistency you like
  8. Set aside
  9. Start your chicken by butterflying the breasts and using a rolling pin (or whatever you have) to flatten them out
  10. Create a seasoning blend using the salt, pepper, garlic powder, onion powder and creole seasoning (you can use whatever seasonings you like, you can add or subtract, this is where you can make it your own) and fully coat the chicken breasts
  11. Season your flour with the same seasoning and lightly coat the chicken with it
  12. Whisk your eggs into a bowl and dip the floured chicken into the eggs
  13. Combine the italian breadcrumbs and panko breadcrumbs then coat the chicken in the breadcrumb mixture
  14. Add some canola oil to a pan and pan fry the chicken cutlets for about 3 minutes per side (you want them to be golden brown) if there are any pale spots, you can baste them as they cook with the oil in the pan
  15. Let the chicken drain on a rack once they're done
  16. In a glass dish, add a thin layer of the tomato sauce, then the chicken, add another layer of sauce on top of the chicken (as much as you'd like) and then top them with the grated parm and the shredded mozzarella
  17. Put it in the oven on broil until the cheese is melted and bubbly
  18. Top with fresh parsley and serve over pasta
RECIPE BACKSTORY
This chicken parmesan recipe is my absolute favorite! It's super flavorful and very easy to do even though it's from scratch. I found the recipe on a YouTube channel called Not Another Cooking Show, check it out!