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Classic Chicken Parmesan Recipe


Classic Chicken Parmesan Recipe – Chicken Parmesan is no doubt the most popular non-pasta dish in Italian-American style restaurants.

And while this delicious meal may seem fancy, it’s actually pretty easy to make at home.

In fact, chicken Parmesan is one of those meals that’s often best made in your own kitchen.

One issue that can develop with Chicken Parmesan that is served in restaurants is that they drown the chicken in so much sauce and cheese that it ends up being a big soggy clump of chicken and cheese.

But it doesn’t have to be that way, not with this method.

Keys to great non-soggy chicken Parmesan include: 1) do not drench the breast in egg yolk; 2) do not overcoat with bread crumb; 3)and, melt the cheese on top of the breast without sauce (you can add it later).

If you like a lot of sauce on your chicken Parmesan, that’s fine, you can always serve extra sauce on the side.

Another little trick I employ here is to add some grated Parmesan to the breadcrumbs, which adds another layer of flavor.

You’ll fry the breadcrumb and Parmesan crusted chicken breasts just to golden brown before transferring them to a baking pan and adding sauce, cheese, and herbs.


Classic Chicken Parmesan Recipe Prep

Before we get to the recipe, here’s your cheat sheet for making the best baked chicken Parmesan:

Pound chicken to an even thickness: Pound the boneless chicken breasts out to an even width so they cook evenly.

Basically, you’re pounding the thick part down to the size of the thin part, about a half-inch thick.

Don’t skimp on seasoning: Salt and pepper the chicken well. Then don’t bother with salting the flour and bread crumbs.

Add Parmesan to the bread crumbs: Use Panko bread crumbs mixed with a little finely grated Parmesan cheese.

When you fry the breaded chicken, the Parmesan will give it an extra crunch and exciting flavor.

Rest before cooking: Before frying, let the breaded chicken sit on the counter for about 15 minutes to allow the coating to adhere to the chicken breast.

Don’t add sauce to the breaded and fried chicken, back it with just the cheese.

Make sure your oven is hot, hot, hot: Be sure your oven is completely preheated to 450 F.

You’ll want the cheese to brown slightly and the breading to crisp up before the chicken gets overcooked, and a nice hot oven is the way to go.

Once you take the chicken parmesan out, then add the hot sauce on top of the cheese.

Classic Chicken Parmesan Recipe Directions

Preheat an oven to 450 degrees F (230 degrees C).

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface.

Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.

Season chicken thoroughly with salt and pepper.

Using a sifter or strainer; sprinkle flour over chicken breasts, evenly coating both sides

Beat eggs in a shallow bowl and set aside.

Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.

Dip a flour-coated chicken breast in beaten eggs.

Transfer breast to the bread crumb mixture, pressing crumbs into both sides.

Repeat for each breast.

Let chicken rest for 10 to 15 minutes.

Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer.

Cook chicken in the hot oil until golden, about 2 minutes per side.

The chicken will finish cooking in the oven.

Transfer chicken to a baking dish.

Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese.

Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes.

An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Add some sauce to the top of the Chicken Parmesan to taste (provide a side of sauce for those who prefer a tub of sauce).

Classic Chicken Parmesan Recipe

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 large eggs
1 cup panko bread crumbs, or more as needed
¾ cup grated Parmesan cheese, divided
2 tablespoons all-purpose flour, or more if needed
½ cup olive oil for frying, or as needed
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
2 teaspoons olive oil

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