Crispy Chicken Parmesan
The Best Chicken Parmesan with a deliciously crispy breadcrumb coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! This is here best Chicken Parmesan you will ever make! Simple to make and worth every minute. If you love a crispy crumb coating vs soggy crumb, look no further!
Prep: 15min
Total: 45min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 560 kcal, Carbohydrate 25 g, Protein 31 g, Fat 36 g, Saturated Fat 11 g, Cholesterol 139 mg, Sodium 203 mg, Fiber 2 g, Sugar 6 g, servingSize 1 serving
Ingredients:
- 2 large eggs
- 1 tablespoon minced garlic
- 2 tablespoons fresh chopped parsley
- Salt and pepper (to season)
- 3 large chicken breasts (halved horizontally to make 6 fillets)
- 1 cup Panko breadcrumbs
- 1/2 cup breadcrumbs ((Italian or golden))
- 1/2 cup fresh grated parmesan cheese
- 1 teaspoon garlic or onion powder
- 1/2 cup olive oil (for frying)
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 2 teaspoons minced garlic
- 14 ounces (400 g) tomato puree ((Passata))
- Salt and pepper (to taste)
- 1 teaspoon dried Italian herbs
- 1 teaspoon sugar ((optional))
- 8 ounces (250 g) mozzarella cheese (sliced or shredded)
- 1/3 cup fresh shredded parmesan cheese
- 2 tablespoons fresh chopped basil or parsley
Instruction:
- Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
- Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.
EASY CLASSIC CHICKEN PARMESAN Recipe
FAQ
What is the difference between chicken parmesan and chicken parmigiana?
Brace yourself for this one—they’re the same dish! Chicken Parmesan and chicken Parmigiana are just different names for the same exact recipe. And, with a name like “chicken Parmigiana”, you might assume that this recipe is Italian. While it has roots in Italy (in a way), chicken Parmesan is all-American.
How do you make Rachael Ray chicken parmesan?
Ingredients
- 1 cup flour.
- 2 eggs, lightly beaten.
- 1/2 cup breadcrumbs.
- 1 cup grated Parmigiano-Reggiano, divided.
- 1/4 cup chopped parsley (about a handful)
- 2 tablespoons chopped oregano (about half a palmful)
- Salt and freshly ground black pepper.
- 8 chicken breast cutlets, about 1 1/2 to 2 pounds.
How do you get breading to stick to chicken parmesan?
What to Serve with Chicken Parmesan (13 Best Side Dishes)
- Pasta. Let’s get started with a classic combination. …
- Veggie Noodles. …
- Caesar Salad. …
- Cauliflower Salad. …
- Broccoli Salad. …
- Cucumber Salad. …
- Garlic Bread. …
- Mashed Potatoes.
