Name: House Favorite Chicken Parmesan Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 1 lb chicken breasts, sliced in half horizontally (4 large, flat pieces); 1 1/2 teaspoons salt, plus salt to taste; Freshly ground black pepper, to taste; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 cup panko breadcrumbs; 1 cup traditional breadcrumbs; Oil for frying (about 1-2 inches of neutral oil like vegetable or canola); 2 tablespoons olive oil; 2 shallots, minced; 2 tablespoons tomato paste; 1 (28-ounce) can San Marzano style crushed tomatoes; 1 teaspoon salt; 1 cup shredded mozzarella cheese; 1/2 cup freshly grated Parmesan cheese; Garlic bread; Green salad or kale salad

Ingredients

1 lb. chicken breasts, sliced in half horizontally (4 large, flat pieces)

1 1/2 teaspoons salt + freshly ground pepper to taste

1/2 cup flour

2 eggs, beaten

1 cup panko breadcrumbs

1 cup traditional breadcrumbs

Oil for frying

2 tablespoons oil

2 shallots, minced

2 tablespoons tomato paste

1 28-ounce can San Marzano Style Crushed Tomatoes

1 teaspoon salt

1 cup shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

Garlic bread (optional, for serving)

Green salad or kale salad (optional, for serving)

Instructions

Step 1: Season the chicken breasts on both sides with salt and freshly ground pepper. Prepare three shallow bowls: one with flour mixed with a pinch of salt, one with beaten eggs, and one with a mixture of panko and traditional breadcrumbs also seasoned with salt.

Step 2: Dredge each chicken piece in the flour, shaking off any excess. Next, dip into the beaten eggs, then press firmly into the breadcrumb mixture until fully coated.

Step 3: Heat a shallow layer (1-2 inches) of oil in a wide skillet over medium-high heat. When the oil is hot, fry the chicken pieces for several minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Transfer to a paper towel-lined plate to drain excess oil.

Step 4: In a large pot, heat 2 tablespoons of oil over medium heat. Add the minced shallots and sauté for 3-4 minutes until softened. Stir in the tomato paste and cook for another 3-4 minutes.

Step 5: Add the crushed San Marzano tomatoes and 1 teaspoon salt to the pot. Simmer the sauce gently for 15-20 minutes to allow the flavors to meld.

Step 6: Preheat your broiler to high. In a small oven-safe dish, spread 3/4 cup of the tomato sauce evenly. Top the sauce with 2-3 tablespoons of shredded mozzarella in the center and lightly sprinkle with Parmesan cheese.

Step 7: Broil the dish close to the oven’s top for 4-5 minutes until the cheese is golden brown and bubbly.

Step 8: Carefully tilt the hot cheese and sauce over the fried chicken on a serving plate, allowing it to slide over the top. Serve immediately with garlic bread and your choice of salad for a complete meal.

Tips & Variations

For extra crispiness, mix equal parts panko and traditional breadcrumbs for coating the chicken.

You can use an air fryer instead of frying in oil; cook at 375°F for about 10-12 minutes, flipping halfway through.

Fresh basil or oregano added to the tomato sauce can enhance the flavor.

Serve with a side of spaghetti or roasted vegetables for a heartier meal.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They will be juicier but slightly less uniform in shape. Adjust cooking time accordingly.

What if I don’t have San Marzano tomatoes?

You can substitute with any good-quality crushed tomatoes. San Marzano tomatoes are prized for their sweetness and low acidity but aren’t essential for a delicious sauce.