I love chicken Parmesan. The crispy crust covering the chicken and melted cheese are a hard combination to beat. This isn’t the soggy homemade chicken Parmesan covered with the stuff from that green cylinder that you’ve probably had. This is the chicken Parmesan you had at an Italian restaurant.
While this isn’t a difficult recipe to make, it does take a little time and planning. The chicken needs to be butterflied and pounded. You could probably buy it prepped, but try going through the process. Also, if you want to go all out, you’ll have either make homemade tomato sauce or have some already made. I wouldn’t fault anyone for using a good jarred sauce.
Once you’ve got the chicken and sauce ready to go, you’re most of the way there. Here’s a bonus for you. If you use an extra chicken breast, you can use that extra cooked chicken for an awesome sandwich. I bought some pepperoni and re-heated a piece of the chicken with some pepperoni and mozzarella under the broiler – OMG! It was AWESOME! The prepared chicken is also the beginning of chicken saltimbocca, but that will be another post.
I hope you’ll try this recipe and let you know what you think!
Chicken Parmesan
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Ingredients
- 2-3 boneless, skinless chicken breasts, butterflied and pounded thin (about 1/8” thick)
- 2 teaspoons Kosher salt
- 1 cup breadcrumbs (plain or Italian seasoned)
- 20 grams salt and vinegar potato chips, crushed finely
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 ½ teaspoons garlic powder
- 2/3 all-purpose flour
- 3 large eggs, beaten
- 4 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1 cup tomato sauce, jarred or home made
- 2 oz low-moisture mozzarella, shredded
- 2 oz Italian fontina, shredded
- Chopped fresh flat-leaf parsley or basil for garnishing
Instructions
Cut the butterflied and pounded breasts into 6-8 even pieces.
Season with the salt on both sides and place on a rack inside a sheet pan. Cover and refrigerate for 30 minutes.
Combine the breadcrumbs, potato chips, oregano, parsley, and garlic powder in a gallon zip-top bag and crush.
Set up breading station. Put the flour in one pan, the eggs in the next, and the breadcrumb mix in the third pan. Also have a wire rack over a sheet pan to put the breaded pieces as you work.
Get the chicken from the fridge and pat it dry with paper towels.
Dredge the chicken in the flour, shake off excess flour, then dip into the eggs and drain the excess.
Finally, coat with the breadcrumbs and then place on the rack.
Pre-heat the broiler on high.
Pre-heat a large pan over medium heat with 1 tablespoon of the olive oil and 2 tablespoon of butter.
When the butter foams, add about half the chicken – don’t crowd the pan, leave room between the pieces.
Cook until golden brown, about 2 minutes on each side. Try not to move it around as it cooks but you can peak at about a minute and 30 seconds to make sure the breading isn’t burning.
Repeat on the other side.
After you have removed all the chicken, wipe the pan clean with paper towels and repeat cooking process for the remaining chicken.
Spread about a cup of the sauce on the bottom of a 13x9 baking dish and broil until the sauce bubbles and begins to caramelize. Time will depend on your oven and how far the dish is from the burner. Don’t walk away, watch it.
Remove the dish from the oven and arrange the chicken pieces in a single layer.
Put a dollup of sauce on each piece of chicken. Don’t completely cover the chicken with sauce. You took the time to make a nice crispy crust, don’t make it soggy now.
Spread the shredded cheeses over the sauce and chicken.
Put the pan under the broiler until the cheese is bubbly and brown.
Once finished, garnish with the parsley or basil. (Note, if you use basil serve it quickly as the heat will discolor the basil)
