Delicious Parmesan Chicken (Print Version)
Crispy, golden chicken breasts coated in Parmesan breadcrumbs and topped with homemade tomato sauce and melted cheese.
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts (about 2 pounds total)
02 -
1 cup all-purpose flour
03 -
1 teaspoon garlic powder
04 -
1 teaspoon Italian seasoning
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon black pepper
07 -
3 large eggs
08 -
2 tablespoons milk
09 -
2 cups panko breadcrumbs
10 -
1 cup grated Parmesan cheese
11 -
1/2 cup vegetable oil for frying
→ Sauce
12 -
2 tablespoons olive oil
13 -
1 small onion, finely diced
14 -
4 cloves garlic, minced
15 -
1 can (28 oz) crushed tomatoes
16 -
1 can (14 oz) tomato sauce
17 -
2 tablespoons tomato paste
18 -
1 teaspoon dried basil
19 -
1 teaspoon dried oregano
20 -
1/2 teaspoon red pepper flakes
21 -
1 tablespoon sugar
22 -
Salt to taste
23 -
Pepper to taste
24 -
1/4 cup fresh basil leaves, torn
25 -
2 cups shredded mozzarella cheese
26 -
1/2 cup grated Parmesan cheese
→ Garnish
27 -
Fresh basil or parsley
# Steps to Follow:
01 -
Place chicken breasts between plastic wrap and flatten with a meat mallet or heavy pan until they are 1/2 inch thick. Prepare three shallow dishes: one with flour, garlic powder, Italian seasoning, salt, and pepper; another with whisked eggs and milk; and a third with combined panko breadcrumbs and Parmesan cheese. Coat each chicken breast in flour, then egg mixture, and finally breadcrumb mixture. Place on a plate and let rest for 5 minutes.
02 -
Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 5 minutes until translucent. Add minced garlic and cook for another 30 seconds without browning. Stir in crushed tomatoes, tomato sauce, tomato paste, dried basil, oregano, red pepper flakes, and sugar. Simmer on low heat for 15-20 minutes. Stir in fresh torn basil leaves and adjust seasoning with salt and pepper just before use.
03 -
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry breaded chicken breasts in batches, cooking for 3-4 minutes per side until golden brown and an internal temperature of 165°F is reached. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
04 -
Preheat oven to 425°F. Spread 1 cup of sauce in the bottom of a 9×13 baking dish. Arrange fried chicken breasts over the sauce, spoon additional sauce onto each piece, and top with shredded mozzarella and grated Parmesan cheese. Bake for 10-15 minutes, until cheese is melted and bubbly. For extra browning, broil for 1-2 minutes, watching carefully.
# Additional Notes:
01 -
Flattening the chicken helps it cook evenly and ensures tenderness.
02 -
Letting the breaded chicken rest helps the coating adhere better during frying.