I LOVE chicken parmesan so I had to share this recipe. It’s so easy to make and it’s great for picky eaters. You can make the sauce ahead of time and even set up dipping stations for the breading the chicken if you want some little ones to help out in the kitchen!
Chicken Parmesan
This Italian classic is a family favorite.
Ingredients
INGREDIENTS
- 4 boneless skinless chicken breasts, pounded thin
- Salt and freshly ground black pepper
- 2 cups all-purpose flour seasoned with salt and pepper
- 4 large eggs beaten with 2 tablespoons water and seasoned with salt and pepper
- 2 cups panko bread crumbs
- 1 cup vegetable oil or pure olive oil
- 1 lb fresh mozzarella thinly sliced
- 1/4 cup freshly grated Parmesan
- Fresh basil or parsley leaves for garnish
For the Tomato Sauce:
- 2 tbs olive oil
- 1 large onion finely chopped
- 4 cloves garlic smashed with some kosher salt to make a paste
- 56 oz plum tomatoes and their juices (can) pureed in a blender (2, 28-ounce cans)
- 16 oz can of crushed tomatoes
- 1 small can tomato paste
- 1 bay leaf
- 1 small bunch Italian parsley
- 1 Cubano chile pepper chopped
- Salt and freshly ground pepper
- 1 package spaghetti
- 2 tbs melted unsalted butter
- 3 tbs lemon juice
- 1 pinch salt
Instructions
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
Bake in the oven until the chicken is cooked through and the cheese is melted for about 5 to 7 minutes. Remove from the oven and garnish with basil and parsley leaves. Serve over spaghetti that’s been tossed with 2 tablespoons melted butter and three tablespoons lemon juice.
For the Tomato Sauce:
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft.
Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil.
Recipe Notes
Recipe adapted from Bobby Flay
How to Make Chicken Parmesan
How to Make Chicken Parmesan
This family-friendly classic is so easy to make and delicious! Get the recipe up on the blog!
This was easy and delicious! Great for the family.
Love the step by step video! Easy to follow along!