Chicken Parmesan

Crispy breaded chicken topped with tomato sauce and melty cheese.

Course Main Course

Cuisine American, Italian

Keyword chicken, chicken parmesan

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 382kcal

Author Emma Chapman

Ingredients

2 chicken breasts
salt and pepper
½ cup all-purpose flour
½ cup milk
½ cup Italian bread crumbs
1 cup canola or vegetable oil
2 cups tomato sauce
½ cup Parmesan cheese
½ cup Mozzarella cheese
basil

Instructions

First, cut the chicken breasts in half, lengthwise.
Generously season each side of the chicken cutlets with salt and pepper. Dip the pieces in flour, coating the outside.
Then dip in milk.
Then dip in Italian bread crumbs. I will use a shallow bowl, pie pan, or plates with a lip to do this in.
In a large saucepan or skillet, add enough oil to pan fry (about 1/2 inch or more). Over medium-high heat cook the breaded chicken for two minutes on each side.
Place the chicken in a lightly oiled baking dish or baking sheet and top with a little tomato sauce, grated Parmesan cheese and mozzarella.
Bake in the oven at 450°F for 10-12 minutes. The cheese should be melty and the chicken golden brown.
Top with fresh basil and serve with garlic bread or over pasta.

Notes

For the breading, you can use two eggs whisked together instead of milk if you prefer. I think this makes the breading a little thicker, but it works well. Another option is buttermilk in place of the milk; this simply adds a bit more flavor and tanginess.

Bonus points – add Parmesan to the breading! Use the powdery kind and mix it in with the Italian bread crumbs.

To check your chicken is done, use a meat thermometer and check the thickest piece, it should reach 160°F.

Warm extra sauce to serve on the side – this keeps the chicken parmesan from getting soggy as it bakes.

I like fresh basil but you could also use fresh parsley, rosemary or thyme. Another addition for a little heat is to sprinkle on some red pepper flakes.

You can store any leftovers in an airtight container in the refrigerator for a couple days. I don’t think chicken parm makes the best leftovers IMO. So, if we do have leftovers, what I do is chop it up into small pieces to toss in with pasta or over a salad. I feel this works better than trying to recreate the meal by rewarming.

Nutrition