Easy Chicken Parmesan

Updated at: Fri, 23 Feb 2024 09:57:46 GMT

Step 1

Preheat oven to 425F (218C).

Step 2

Start by boiling salted water for pasta.

Step 3

Then prepare the sauce and allow it to simmer. In a medium sauce pot add 1 can of pure tomato sauce, garlic, salt and pepper to taste, and olive oil. Set to simmer

Step 4

Then cook pasta. 1 bunch the size of a quarter enough for 2 people so just double that for 4.

Step 5

Prepare the dipping/coating station: Place Flour in one shallow bowl, then in a second bowl place the Italian Bread Crumbs, Panko Bread Crumbs, Italian Seasoning, Parmesan cheese and in the third bowl add the beaten egg .

Step 6

Dip the chicken in the flour on both sides to coat, then the egg on both sides, then the panko cheese mixture until covered on all sides with the crumbs.

Step 7

Then in a small bowl toss the cherry tomatoes with a drizzle of oil olive, salt and pepper. Place them on a rimmed baking sheet, and place a roasting rack on top. Set aside.

Step 8

Fry chicken in a cast-iron pan with at least 1" of oil. Hallmark of a great chicken parm is a crispy exterior. You need to have enough oil that can withstand a high smoke point. Like vegetable oil or canola. Do no use olive oil as it has a low smoke point and can't get to a high enough temperature without smoking. The cast iron pan will keep the heat even and consistent and is great for frying

Step 9

Once the oil is hot fry chicken on both sides until golden brown. Transfer to the rimmed baking sheet fitted with the roasting rack. This preserves the crispness.

Step 10

Place only 1-2 tablespoon of sauce on each chicken cutlet. Be sure to leave a perimeter of crispy breading around the chicken. Place shredded mozzarella on top.

Step 11

Bake chicken at 425F for 10-15 minutes until chicken is cooked through and cheese is melted.

Step 12

Meanwhile, drain pasta. Place pasta in a pot with sauce, mix to combine. Allow pasta to rest at room temp, and then reheat right before serving.

Step 13

See plating tips below!

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