Chicken Parmesan
Chicken Parmesan is a classic Italian-American dish that combines crispy, breaded chicken cutlets with marinara sauce and melted mozzarella cheese. The chicken is first coated in seasoned breadcrumbs, then fried to golden perfection, creating a satisfying crunch that contrasts beautifully with the tender, juicy meat inside. Topped with a rich tomato sauce and a generous layer of gooey melted cheese, this dish is then baked until bubbly and golden. Served over spaghetti or alongside a fresh salad, Chicken Parmesan is a comforting, flavorful meal that’s perfect for family dinners, special occasions, or a cozy night in.
Difficulty: EASY
Prep Time: 1 hour 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 50 minutes
Serving Size: 4 servings
Basic Tomato Sauce
Ingredients:
- 1 Tbs. extra-virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 coarsely grated peeled carrot
- 1 28-ounce can peeled whole tomatoes in juice
- 1 15 oz. can diced tomatoes
- 1 tsp. garlic powder
- 1 tsp. dried basil
- Pinch of red pepper flakes
- Salt and pepper, to taste
Directions:
- Heat olive oil in large saucepan over medium-high heat. Add onion and garlic; sauté until onion is soft and golden, about 10 minutes. Add carrot; sauté until carrot is soft, about 5 minutes.
- Add tomatoes with juice and diced tomatoes; bring to boil, coarsely crushing tomatoes with potato masher or fork.
- Reduce heat to medium-low; simmer until sauce thickens, about 1 hour. Using an immersion blender, blend the sauce until it is pureed to desired consistency. Add garlic powder, basil and red pepper flakes.
- Season sauce to taste with salt and pepper.
For The Chicken
Ingredients:
- 4 skinless boneless chicken breast halves
- 1 cup fresh breadcrumbs (from dry French bread ground in processor)
- 1 large egg
- 1/2 cup all purpose flour
- 2 tablespoons (or more) olive oil, divided
- 1 cup coarsely grated well-drained fresh water-packed mozzarella
- ½ cup freshly grated Parmesan cheese, divided
- 2 tablespoons chopped fresh Italian parsley
Directions:
- Place chicken breast halves between 2 sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken breasts to 1/3-inch thickness.
- Sprinkle both sides of chicken with salt and pepper. Spread breadcrumbs on plate. Whisk eggs to blend in medium bowl. Spread flour on another plate. Coat both sides of chicken with flour, then eggs, then breadcrumbs.
- Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add chicken to skillet and cook until brown, about 2 minutes per side, adding more oil as needed (chicken will not be cooked through).
- Transfer chicken to platter. Spread 1 cup sauce over bottom of a large glass baking dish. Arrange chicken over sauce. Spoon 2 cups sauce over.
- Sprinkle the mozzarella and Parmesan over. Bake until cheeses melt and chicken is cooked through, about 20 minutes. Sprinkle with parsley and serve.