Chicken Parmesan
Make Chicken Parmesan once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. It sits firmly in the Italian tradition, so expect the flavours you would get from a good home kitchen there. Read through the tips before you start — a couple of small details go a long way with this one.
- Serves 4
- Level Easy
Ingredients
- 6 Chicken breast halves, flattened to ½-inch thickness
- ½ cup All purpose flour
- 2 Eggs
- 10 ½ cup Italian seasoned bread crumbs
- ½ cup Grated Parmesan cheese, divided
- ½ tsp Salt
- ½ tsp Black Pepper, freshly-ground if possible
- Olive Oil
- 1 Jar, 16 oz) spaghetti sauce (or make it fresh
- 1 package Grated mozzarella cheese
Method
- Preheat the oven to 350°F (175°C).
- Mix the breadcrumbs, salt, black pepper, and half the Parmesan cheese in a mixing bowl.
- Beat the eggs in a small bowl.
- On the stove, heat olive oil in a large frying pan over medium-high heat
- Take each chicken breast and dip it into the flour, then into the eggs, then into the breadcrumb mixture. Make sure to coat it thoroughly.
- Pan fry the chicken breasts lightly in the olive oil until brown on both sides. You do not need to cook them through, just brown them. Once brown, the breadcrumbs should stick to the outside.
- Pour half a jar of pasta sauce into a shallow baking dish, then lay the chicken out in the pan. Pour the rest of the sauce on top.
- Sprinkle the remaining grated Parmesan cheese over the chicken.
- Place the dish in the oven and bake for 30 minutes at 350°F (175°C).
- Remove and add a slice of mozzarella cheese to each chicken breast.
- Return to the oven for 10 more minutes to melt the mozzarella.
- Serve with pasta.
Tips for the best Chicken Parmesan
- Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- This is a 12-step recipe, so set up your workspace in the order the steps use it.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the Italian base takes well to it.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve with a simple green salad and good bread to mop up the sauce.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for chicken breast halves?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Chicken Parmesan recipe hard to make?
It is rated hard: 10 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Chicken Parmesan recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
Can I make Chicken Parmesan ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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