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Clean recipe · pinchofyum.com

House Favorite Chicken Parmesan

Golden, cheesy, over-the-top crispy chicken parmesan! Homemade San Marzano tomato sauce, easy fried cutlets, and molten bubbly cheese.

Original recipe: pinchofyum.com

Yield:
4 servings
Prep:
15 min
Cook:
45 min
Total:
1 hr
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House Favorite Chicken Parmesan

Ingredients

  1. 1 lb. chicken breasts, sliced in half horizontally (4 large, flat pieces)
  2. 1 1/2 teaspoons salt + freshly ground pepper to taste
  3. 1/2 cup flour
  4. 2 eggs, beaten
  5. 1 cup panko breadcrumbs + 1 cup traditional breadcrumbs (see notes)
  6. oil for frying (see notes for air fryer)
  7. 2 tablespoons oil
  8. 2 shallots, minced
  9. 2 tablespoons tomato paste
  10. 1 28-ounce can San Marzano Style Crushed Tomatoes (I use DeLallo)
  11. 1 teaspoon salt
  12. 1 cup shredded mozzarella cheese
  13. 1/2 cup freshly grated Parmesan cheese
  14. Garlic Bread
  15. Green Salad
  16. Kale Salad

Instructions

  1. Season the chicken, front and back, with salt and pepper. Prepare three bowls: flour, egg, and panko + breadcrumbs. Add a pinch of salt to each bowl, stirring to combine.
  2. Dredge the chicken in the flour until coated, shaking off excess. Then dip in the egg, and finally, press into the panko / breadcrumbs to coat.
  3. Heat a shallow layer of oil (1-2 inches) in a wide skillet. When the oil is hot, add the chicken and fry for a few minutes on each side, until golden brown and cooked to a minimum temp of 165 degrees.
  4. Heat the olive oil in large pot over medium heat. Add the shallots; sauté for 3-4 minutes. Add the tomato paste; sauté for another 3-4 minutes. Add the San Marzano tomatoes and salt; simmer for 15-20 minutes, or as long as you have.
  5. Turn the broiler on to high. Transfer 3/4 cup of your sauce into a small oven-safe pan (I use this oven-safe ceramic nonstick). Add 2-3 tablespoons of mozzarella to the very center of the pan, in an even layer, on top of the sauce. Sprinkle with a tiny bit of Parmesan. Broil for 4-5 minutes near the top of the oven, until the cheese is very golden brown and melty.
  6. Working quickly and carefully, gently tilt the hot pan over the chicken on a plate, so the sauce + bubbling browned cheese slides out on top of the chicken. Serve with garlic bread and salad if you want. OH MY WORD! How fun?! And it’s so cheesy, crispy. over the top and delicious.