Description
This House Favorite Chicken Parmesan recipe features tender, crispy fried chicken breasts topped with a rich and flavorful San Marzano tomato sauce and melted mozzarella and Parmesan cheeses. Served with garlic bread and your choice of green or kale salad, it’s a classic Italian-American comfort dish that is crispy, cheesy, and utterly delicious.
Ingredients
Scale
Chicken and Breading
- 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)
Tomato Sauce
- 2 tablespoons olive oil
- 2 shallots, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can San Marzano style crushed tomatoes
- 1 teaspoon salt
Cheese Topping
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
To Serve
- Garlic bread
- Green salad or kale salad
Instructions
- Prep the Chicken: Season the chicken breasts evenly on both sides with 1 1/2 teaspoons salt and freshly ground pepper to taste. Prepare three shallow bowls: one with flour seasoned with a pinch of salt, one with beaten eggs also seasoned with a pinch of salt, and one with a mix of panko and traditional breadcrumbs combined with a pinch of salt.
- Coat the Chicken: Dredge each seasoned chicken piece in the flour, shaking off excess. Dip into the beaten eggs to coat completely. Finally, press the chicken into the breadcrumb mixture, ensuring a thorough and even coating on all sides.
- Fry the Chicken: Pour 1 to 2 inches of oil into a wide skillet or frying pan and heat it over medium-high heat until hot but not smoking. Carefully add the breaded chicken pieces and fry for several minutes on each side until they turn golden brown and reach an internal temperature of 165°F (74°C), indicating they are fully cooked. Remove and drain on paper towels if desired.
- Make the Sauce: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced shallots and sauté for 3 to 4 minutes until softened and fragrant. Stir in the tomato paste and cook for another 3 to 4 minutes to deepen its flavor. Pour in the canned San Marzano crushed tomatoes and add 1 teaspoon salt. Reduce heat and let the sauce simmer gently for 15 to 20 minutes, or longer if time allows, to develop a rich taste.
- Broil the Cheese for Each Serving: Preheat your oven’s broiler on high. Spoon about 3/4 cup of the prepared tomato sauce into a small, oven-safe pan. Evenly spread 2 to 3 tablespoons of shredded mozzarella cheese in the center of the sauce, then lightly sprinkle with Parmesan cheese. Place under the broiler near the top heating element and broil for 4 to 5 minutes until the cheese is bubbly, golden brown, and melty.
- Assemble and Serve: Carefully and quickly tilt the hot pan with the broiled cheese and sauce over the fried chicken on a serving plate so the sauce and melted cheese slide on top of the chicken. Serve immediately alongside garlic bread and your choice of green or kale salad. Enjoy this crispy, cheesy, and satisfying classic dish!
Notes
- For the breadcrumb mixture, combining panko and traditional breadcrumbs offers extra crunch and a more complex texture.
- If desired, the oil for frying can be substituted with an air fryer method by spraying the breaded chicken with oil and cooking in the air fryer at 375°F for 12-15 minutes, flipping halfway through.
- Use San Marzano style crushed tomatoes for an authentic, sweet, and less acidic tomato sauce.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- The broiling step gives the cheese a deliciously golden, bubbly finish; keep a close eye to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Keywords: Chicken Parmesan, Chicken Parm, Italian comfort food, breaded chicken, tomato sauce, mozzarella, Parmesan, fried chicken, classic recipe
