Work in batches so they get nice and crispy.Īssemble! Put the chicken on a baking sheet, top each chicken piece with tomato sauce and fresh mozzarella.īake the chicken Parmesan until the chicken is done and the cheese is melty and bubbly. Time to dredge! First flour, then egg, then Parmesan-panko-bread crumbs mixture.įry the chicken breast filets in olive oil for two minutes per side. Season! Sprinkle the chicken cutlets with garlic powder, salt, pepper and Italian seasoning. Line up three shallow dishes, pie plates, or even small baking pans: fill one with beaten egg, one with a combination of panko, bread crumbs & parmesan cheese, and one with flour. You want them thin, so that they cook really evenly.
CHICKEN PARMESAN RECIPE HOW TO
Here’s how to make chicken Parmesan:Ĭut the chicken breasts into cutlets by carefully slicing them in half horizontally. We’ve got a 20-minute marinara sauce recipe here that happens to be just perfect in this chicken Parmesan recipe. If you want to use jarred marinara sauce, that is totally fine, but homemade is always better if you’ve got the time. The ingredients will be super familiar-the hardest thing is not eating all of the fresh mozzarella while you cook. Inherently, chicken Parmesan is a really easy, simple recipe. But after you’ve made it a few times-and you will make it more than once, because everyone will ask you to-it becomes something you can throw together without thinking. When you’re first learning how to make chicken Parmesan, the list of steps might look a little fussy. Sprinkle with basil and serve immediately, passing remaining sauce separately.How Do You Make Chicken Parmesan From Scratch? Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Broil until cheese is melted and beginning to brown, 2 to 4 minutes. Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. NOTESĢ tablespoons Fresh basil coarsely choppedĢ boneless, skineless chicken breasts trimmed, halved horizontally, and pounded 1/2 inch thickĢ ounces whole-milk mozarella cheese shredded (1/2 cup)Ģ ounces fontina cheese shredded (1/2 cup)ġ 1/2 ounces Parmesan cheese grated (1/4 cup)ĥ. Sprinkle with basil and serve immediately, passing remaining sauce separately. Transfer cutlets to paper towel-lined plate and repeat with remaining cutlets.ĥ. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 1 1/2 to 2 minutes. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1 1/2 to 2 minutes. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Transfer cutlet to large plate and repeat with remaining cutlets.Ĥ. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish or pie plate. Whisk egg and flour together in shallow dish or pie plate until smooth. Adjust oven rack 4 inches from broiler element and heat broiler.
Combine mozzarella and fontina in bowl set aside.ģ. FOR THE CHICKEN: Sprinkle each side of each cutlet with 1/8 teaspoon salt and let stand at room temperature for 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil season with salt and pepper to taste. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Stir in tomatoes and sugar increase heat to high and bring to a simmer. Add garlic, 3/4 teaspoon salt, oregano, and pepper flakes cook, stirring occasionally, until fragrant, about 30 seconds. FOR THE SAUCE: Heat 1 tablespoon oil in medium saucepan over medium heat until just shimmering.
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