Chicken Parmesan

By zhanghengshuo

5 Person

100 Minutes

0 Calories

This classic Italian comfort food combines juicy breaded chicken and tomato sauce, covered in melty cheese. So what makes our chicken Parm to the next level? A Parm rind simmered in the tomato sauce for richness and an intense cheesy flavor. The finished dish is great on its own or served over pasta or on a hero roll.

Ingredients

Chicken Parmesan

Thinly sliced basil leaves, for garnish
8 ounces Fresh mozzarella, thinly sliced
1/3 cup Canola oil
Tomato sauce
Freshly ground black pepper
Kosher salt
4 Medium chicken breasts
3 Eggs, beaten
1/2 cup Flour
2 teaspoons Dried oregano
1/2 cup Grated Parmesan cheese, divided
2 cups Dry panko

Tomato Sauce

1 4-inch Parmesan rind
Freshly ground black pepper
Kosher salt
2 teaspoons Sugar
1 tablespoon Sherry vinegar
1/4 cup Basil leaves, roughly chopped
1 can Tomatoes, crushed by hand
Pinch crushed red pepper flakes
6 cloves Garlic, thinly sliced
1 Medium onion, finely chopped
1/4 cup Olive oil

Method

01

Make the tomato sauce: In a medium saucepan, heat the oil over medium heat. Add the onion, garlic and crushed red pepper flakes, and cook, stirring frequently, until softened, 10 to 12 minutes. Add the tomatoes, basil, vinegar, sugar and Parmesan rind, and bring to a simmer. Lower the heat to medium low and cook, stirring occasionally, until slightly thickened, about 25 minutes. Discard the Parmesan rind and, using an immersion blender, blend the sauce until slightly smooth while retaining some texture. Season with salt and pepper to taste.
02

Make the chicken Parmesan: In a small bowl, whisk together the panko bread crumbs with 1/4 cup of the grated Parmesan and the dried oregano. Transfer to a shallow dish, such as a pie plate. Transfer the flour and the beaten eggs to shallow dishes as well, then line up the 3 dishes next to each other in the order of flour, eggs and bread crumbs.
03

Season the chicken breasts with salt and pepper. One by one, dredge the chicken breasts in flour, followed by egg and panko, making sure to completely coat each breast. Place chicken breasts on a plate until ready to fry.
04

Preheat the oven to 375°F and spread half of the tomato sauce in a 9-by-13-inch baking dish, then set aside. In a 12-inch skillet, heat the canola oil over medium-high heat. Cook the chicken breasts, turning once, until golden brown, 5 minutes per side. Transfer the chicken to the prepared pan, then nestle them into the tomato sauce. Pour the remaining half of the tomato sauce over the middle of each breast, making sure to not completely cover all of the breasts with tomato sauce. Layer the mozzarella and sprinkle the remaining Parmesan on top.
05

Bake until the chicken reaches an internal temperature of 165°F, 25 to 30 minutes. Turn the oven to broil and bake until the cheese is bubbling and golden brown, 2 to 3 minutes more. Garnish with basil and serve.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Parmesan Recipes

Dinner Recipes

Lunch Recipes

Chicken Parmesan

4.9

( By zhanghengshuo )

01 Information

Grade easy
Serving 5 servings
Prep Time 20 Mins
Cook Time 80 Mins
Total Time 100 Mins

02 Ingredients

Chicken Parmesan

Thinly sliced basil leaves, for garnish

8 ounces Fresh mozzarella, thinly sliced

1/3 cup Canola oil

Tomato sauce

Freshly ground black pepper

Kosher salt

4 Medium chicken breasts

3 Eggs, beaten

1/2 cup Flour

2 teaspoons Dried oregano

1/2 cup Grated Parmesan cheese, divided

2 cups Dry panko

Tomato Sauce

1 4-inch Parmesan rind

Freshly ground black pepper

Kosher salt

2 teaspoons Sugar

1 tablespoon Sherry vinegar

1/4 cup Basil leaves, roughly chopped

1 can Tomatoes, crushed by hand

Pinch crushed red pepper flakes

6 cloves Garlic, thinly sliced

1 Medium onion, finely chopped

1/4 cup Olive oil

03 Method

Step 1

Make the tomato sauce: In a medium saucepan, heat the oil over medium heat. Add the onion, garlic and crushed red pepper flakes, and cook, stirring frequently, until softened, 10 to 12 minutes. Add the tomatoes, basil, vinegar, sugar and Parmesan rind, and bring to a simmer. Lower the heat to medium low and cook, stirring occasionally, until slightly thickened, about 25 minutes. Discard the Parmesan rind and, using an immersion blender, blend the sauce until slightly smooth while retaining some texture. Season with salt and pepper to taste.

Step 2

Make the chicken Parmesan: In a small bowl, whisk together the panko bread crumbs with 1/4 cup of the grated Parmesan and the dried oregano. Transfer to a shallow dish, such as a pie plate. Transfer the flour and the beaten eggs to shallow dishes as well, then line up the 3 dishes next to each other in the order of flour, eggs and bread crumbs.

Step 3

Season the chicken breasts with salt and pepper. One by one, dredge the chicken breasts in flour, followed by egg and panko, making sure to completely coat each breast. Place chicken breasts on a plate until ready to fry.

Step 4

Preheat the oven to 375°F and spread half of the tomato sauce in a 9-by-13-inch baking dish, then set aside. In a 12-inch skillet, heat the canola oil over medium-high heat. Cook the chicken breasts, turning once, until golden brown, 5 minutes per side. Transfer the chicken to the prepared pan, then nestle them into the tomato sauce. Pour the remaining half of the tomato sauce over the middle of each breast, making sure to not completely cover all of the breasts with tomato sauce. Layer the mozzarella and sprinkle the remaining Parmesan on top.

Step 5

Bake until the chicken reaches an internal temperature of 165°F, 25 to 30 minutes. Turn the oven to broil and bake until the cheese is bubbling and golden brown, 2 to 3 minutes more. Garnish with basil and serve.

04 Author