Crispy Chicken Parmesan

Crispy Chicken Parmesan is a classic Italian-American dish that’s always a hit at our house. Juicy chicken breasts breaded and pan-fried until golden, then topped with melty mozzarella and homemade tomato sauce. It’s the ultimate comfort food and a guaranteed family favorite. Perfect for an easy weeknight dinner or a cozy weekend meal.

Author: Weelicious

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 4 servings

Calories: 1,617 kcal per serving

Ingredients

2 tablespoons - olive oil
1 - yellow onion
6 cloves - garlic
1 can - crushed tomatoes
8 - basil leaves
1 tsp - kosher salt
pepper
2 - eggs
¾ cup - panko
1 tsp - garlic powder
1 cup - parmesan cheese
¾ cup - all purpose flour
4 - chicken breasts, boneless and skinless
salt and pepper
1 cup - vegetable oil
1 cup - mozzarella cheese
spaghetti or favorite pasta

Instructions

Heat the olive oil in a large sauté pan over medium heat. Add the onions and sauté for 4 minutes or until translucent.
Add the garlic and continue to cook an additional minute. Add the tomatoes, 4 basil leaves, salt and pepper. Bring to a boil, reduce to simmer and cook uncovered for 15-20 minutes or until sauce is thick and fragrant. Remove basil leaves and set sauce aside.
Place 3 deep bowls in an assembly line. Whisk the eggs in the first bowl. In the second bowl combine the panko, garlic powder, 1/2 cup parmesan cheese, and 1 teaspoon salt. Place the flour in the third bowl.
Place the chicken breasts between two pieces of parchment paper and with a meat tenderizer or mallet, pound the chicken evenly, about 1/4-1/2 inch thick.
Take a piece of chicken and coat evenly first in the flour, then the egg and finally with the panko mixture. Press the panko on to the chicken for better adherence. Set a aside on a plate. Repeat with remaining pieces of chicken. At this point, chicken can be covered and refrigerated up to overnight or frozen up to 3 months until ready to use.
Preheat the oven to 425°F.
Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the coated chicken and cook 3-4 minutes on each side until golden or internal temperature reaches 165°F.
Remove the chicken to a parchment lined baking sheet and evenly top each chicken breast using 1/2 of the tomato sauce. Divide 1/2 cup parmesan cheese evenly on top of the tomato sauce. Add the mozzarella cheese on top of the sauce and bake for 15 minutes or until cheese is melted and starting to turn golden. If you want to further brown the cheese, place under the broiler for a couple minutes, keeping an eye on it so it doesn't burn.
Serve chicken parmesan on top of cooked spaghetti with remaining sauce on the side.

Nutrition