Crispy Chicken Parmesan

Name: Crispy Chicken Parmesan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 lb Chicken Breast (butterflied and pounded to 1/2" thick); 2 Eggs; 1 cup all-purpose flour; 1 cup unseasoned bread crumbs; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp kosher salt; 1/4 tsp black pepper; 10 oz fresh Mozzarella; freshly grated Parmesan; 1 small onion (finely diced); 4 cloves garlic; 2 tbsp extra virgin olive oil; 2 tbsp tomato paste; 1 28 oz can san marzano tomatoes; 1 tsp crushed red pepper; 1 tsp sugar; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp kosher salt (to taste); 1/4 tsp black pepper (to taste); 10 oz spaghetti or pasta of choice

7 steps

Prep:15minCook:20min

This is the ultimate Chicken Parmesan recipe with a delicious 15 minute tomato sauce! The chicken is juicy and crispy topped with a fresh tomato sauce and melty mozzarella cheese. Served with fresh spaghetti - it's the ultimate date night comfort meal!

Updated at: Thu, 21 Nov 2024 11:50:07 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1042.6 kcal (52%)

Total Fat36.9 g (53%)

Carbs117.6 g (45%)

Sugars14.1 g (16%)

Protein58.3 g (117%)

Sodium1705.9 mg (85%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Butterfly chicken breasts making sure not to cut them all the way through. Cover with plastic wrap then pound with a meat mallet or heavy bottomed pot until the chicken breast is 1/2" thick. Season both sides with salt and pepper. Set aside to let the chicken absorb the salt while you start on the sauce.

Step 2

In a large pan over medium heat, heat 2 tbsp of olive oil and sauté garlic and onions for 2-3 minutes until softened and fragrant. Season with dried thyme and oregano and stir for 30 seconds.

Step 3

Add tomato paste and cook for 3-5 minutes until a deep red color. Add the San Marzano tomatoes and use a spatula to crush them in the pan to release their juices. Add crushed red pepper, kosher salt, and black pepper to taste. Let simmer on low for 15 minutes while you prep the chicken.

Step 4

Add the unseasoned breadcrumbs to a sheet tray, then season with kosher salt, black pepper, dried thyme, dried oregano, and dried basil. Mix the breadcrumbs thoroughly.

Step 5

Set a 3 tray station with flour, egg, and the breadcrumbs. Dredge the chicken in plain flour and shake off any excess, then fully coat in the egg. Finally, dredge the chicken in the bread crumbs and fully coat the chicken on all sides, pressing down to pack in the breading.

Step 6

Add enough neutral oil to a heavy bottomed dutch oven and fry the chicken at 350F for 4-5 minutes until golden and crispy, flipping as needed. Season with a sprinkle of kosher salt once the chicken is out of the fryer and crispy.

Step 7

Layer a ladle of sauce, freshly grated parmesan cheese, and thick slices of fresh mozzarella onto the chicken. Broil until the cheese is melted and golden, then serve the remaining sauce with spaghetti and enjoy!

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