You can always go classic and serve this chicken parm alongside pasta (either boxed or made from scratch). Fresh mozz works too! But you won't want to load up the chicken with too much of it, or you risk a soggy panko coating due to the extra moisture content in fresh cheeses. We always have shredded low-moisture mozzarella in our fridge, so that's what we used here. Of course! Ours is super-quick (like 10 minutes!), but a 32-ounce jar of good marinara will always work in a pinch.Įither one. Don't worry! Here, it's just a liittle shallow fry, so the oil (and clean-up hassle) is kept to a minimum. In our opinion, for the ultimate chicken parm, yes, you definitely need to fry. There is no other way to achieve crispty crunchity chicken goodness. BUT that's not to say baked chicken parm isn't an insanely delicious alternative. You can use the same seasonings we use or you could go even easier and pick up a box of seasoned breadcrumbs. For a more "traditional" chicken parm, you may want to use the more standard, finer bread crumbs. Panko gives you an airer, lighter crunch. We use panko to make the chicken extra crispy, AND we season it with garlic powder and salt to make sure each crunchy bite has as much flavor as possible. The type of bread crumbs is pretty much up to you. If you've never made chicken parm, you can find answers to all your questions below. Crispy, well-seasoned chicken, a flavorful tomato sauce with a kiss of sweetness, and, of course, tons of melty cheese. It's easy, simple, and classic. Enjoy.There are hundreds (maybe thousands) of chicken parm recipes in the world, but this one is our favorite.
#CHICKEN PARMESAN RECIPE FULL#
Top the chicken with a few spoons full of pasta sauce, grated parmesan cheese, and fresh chopped basil. Mix until combined.Īdd the pasta to a plate topped with the fried chicken. Once the pasta is done cooking, kill the heat and add in freshly chopped basil, freshly shaved parmesan, and 2 tablespoons of unsalted butter. Once the pasta is a minute shy of doneness and the sauce is bubbling, add in the pasta along with ¼ cup of pasta water. Place a few generous ladles full of pasta sauce in the saucepan over medium heat. Start by boiling the pasta next to a large saute pan. Place in the broiler for just a few minutes until the cheese is melted and slightly golden brown. Place the chicken onto a wire rack in a rimmed baking sheet and top with fresh basil, slices of fresh mozzarella, and freshly grated parmesan cheese. Heat a quart of peanut oil to 350☏, drop in the chicken and fry for roughly 5 minutes or deeply golden brown. Set the breadcrumbs coated chicken aside until ready to fry. For extra crispy, dip the chicken back into the egg and then back into the breadcrumbs. Using the “dry hand, wet hand” method, dip the chicken breasts into the flour then egg before covering every inch with panko breadcrumbs.
#CHICKEN PARMESAN RECIPE CRACK#
Salt and pepper before setting aside on a baking sheet while preparing the breading station.įor breading, crack 4 eggs along with a sprinkle of all-purpose flour in one bowl (beat together), all-purpose flour with freshly ground black pepper and a sprinkle of garlic powder, dried oregano, and dried basil whisked together in another bowl (½ tsp each per cup of flour), and spread panko bread crumbs on a rimmed baking sheet with a sprinkle of pre-grated parmesan cheese. Lay another plastic wrap over the chicken and pound the breasts out. On a plastic wrap surface, butterfly 4 large chicken breasts. Fish out any basil stems and set aside keeping warm until ready to serve. Taste for seasoning adding in kosher salt and freshly ground black pepper as needed. Stir to combine and let simmer for 45 minutes. Bring up to a simmer then lowering the heat to maintain a bare bubble.Īdd in a shake of dried oregano, couple of stems of fresh basil, and 1 cup of tap water. Saute for 1 minute.Īdd in a 28oz can of whole San Marzano tomatoes stir in and crush the tomatoes up and place over medium heat. In a saute pan, saute ¼ chopped onion for 3 minutes before adding a couple of cloves of garlic and saute for 30 seconds before adding 2-3 tablespoons of tomato paste and a shake of red chili flakes.