How To Make The Best Chicken Parmigiana (Chicken Parmesan)

Today we're making chicken parmigiana (chicken parmesan). This is the classic dish you'd find in almost any Italian restaurant in America. Chicken parmigiana consists of crispy fried chicken cutlets with a delicious garlicky 5-minute marinara that's topped with mozzarella and Parmigiano Reggiano cheese. Enjoy!

WATCH OUR FOOD/COOKING PODCAST:
   / @sipandfeastpodcast  

SUPPORT ON PATREON:
  / sipandfeast  

GEAR OFTEN USED IN VIDEOS (affiliate)
Wood Cutting Board: https://amzn.to/3kIgyvC
Most Used Chef's Knife: https://amzn.to/3rih6dW
Frantoia Olive Oil 1 Liter: https://amzn.to/3e56VFH
Sclafani Crushed Tomatoes: https://amzn.to/2PwJlHS
Cento Plum Tomatoes: https://amzn.to/3sYtwbx

CHICKEN PARMIGIANA (PARMESAN)
INGREDIENTS

For the Chicken
6 thin-sliced chicken cutlets
2 cups Italian seasoned breadcrumbs - seasoned with 3 tablespoons grated parmesan
1 cup flour - seasoned with 1 tsp kosher salt and 1/2 tsp pepper
3 eggs - beaten
Olive oil - for frying
1 1/2 - 2 cups grated mozzarella cheese
3/4 cup grated parmesan cheese - divided

For the sauce
1 (28) ounce can high quality plum tomatoes - blender pulsed
½ teaspoon dry oregano
4 cloves garlic - minced
¼ cup olive oil
1/2 teaspoon kosher salt - plus more to taste
½ teaspoon crushed red pepper flakes - optional

SAUCE INSTRUCTIONS
1. In a saucepan saute the garlic in a ¼ cup of olive oil over medium-low heat for 2-3 minutes or until lightly golden. Add in the hot red pepper flakes and cook for 30 seconds more.
2. Add the tomatoes, stir together, and bring the sauce to a simmer. Season with salt and oregano.
3. Taste test it, and adjust salt and pepper if required. When satisfied set the sauce aside.

FRYING AND ASSEMBLING CHICKEN PARMIGIANA
1. Dredge the cutlets in the flour and shake off excess, then dip into the egg, and then into the breadcrumbs. Place the breaded cutlets onto parchment paper.
2. Pour the olive a ½-¾” high into a large frying pan and heat oil to 370f. The burner should be set to about medium heat and take about 5-7 minutes to get to 370f.
3. Test the oil and then fry the cutlets for 2-3 minutes per side and place finished cutlets on a wire rack so that they don’t become soggy.
4. In a nonstick baking sheet spread the cutlets out and place a few tablespoons of the sauce onto them, then a ¼ cup or so of the mozzarella cheese and finally a couple tablespoons of the parmesan cheese on top.
5. Bake the cutlets at 450 for 2-3 minutes, then broil for 30-60 seconds to melt the cheese. When finished grate some more parmesan onto the hot chicken parmigiana. Serve with the extra sauce on the side. Enjoy!

SERVE WITH:
Garlic and Oil Broccoli    • Garlic And Oil Broccoli | Works Well ...  
Garlic Sauteed Broccoli Rabe    • The BEST SAUTEED BROCCOLI RABE With G...  

Follow our Instagram and if you make one of our recipes tag us and we'll post it on our stories!

INSTAGRAM:
  / sipandfeast  

Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.