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Finished plate of chicken parmesan and pasta mounds garnished with parmesan and fresh basil

Easy Chicken Parmesan Recipe


  • Author: Beth Le Manach
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Category: Main
  • Method: Cook
  • Cuisine: Italian

Description

A delicious crispy chicken parmesan recipe that is crunchy on the outside and tender and juicy on the inside!


Ingredients

For Chicken:

4 Chicken breast cutlets, salted to taste 24-hours before serving

1/3 cup (35g) flour

1/3 cup (50g) bread crumbs

1/3 cup (50g) panko crumbs

1 ½ tsp (7.5ml) Italian seasoning (This link goes to Amazon where I am compensated for products sold)

salt and pepper to taste

1/3 cup (30g) freshly grated parmesan cheese

1 egg, beaten

vegetable oil for frying

For sauce:

1 15-ounce (443ml) can tomato sauce

2 garlic cloves, minced

salt and pepper to taste

1 tbsp (15ml) olive oil

For Topping and serving:

1 cup (100g) shredded mozzarella cheese

½ lb (230g) buccatini pasta or spaghetti

15 cherry tomatoes

drizzle of olive oil

salt and pepper to taste

 

Garnish:

fresh basil

parmesan cheese shavings


Instructions

Preheat oven to 425F (218C).

Start by boiling salted water for pasta.

Then prepare the sauce and allow it to simmer. In a medium sauce pot add 1 can of pure tomato sauce, garlic, salt and pepper to taste, and olive oil. Set to simmer

Then cook pasta. 1 bunch the size of a quarter enough for 2 people so just double that for 4.

Prepare the dipping/coating station: Place Flour in one shallow bowl, then in a second bowl place the Italian Bread Crumbs, Panko Bread Crumbs, Italian Seasoning (This link goes to Amazon where I am compensated for products sold), Parmesan cheese and in the third bowl add the beaten egg .

Dip the chicken in the flour  on both sides to coat, then the egg on both sides, then the panko cheese mixture until covered on all sides with the crumbs.

Then in a small bowl toss the cherry tomatoes with a drizzle of oil olive, salt and pepper. Place them on a rimmed baking sheet, and place a roasting rack on top. Set aside.

Fry chicken in a cast-iron pan with at least 1″ of oil. Hallmark of a great chicken parm is a crispy exterior. You need to have enough oil that can withstand a high smoke point. Like vegetable oil or canola. Do no use olive oil as it has a low smoke point and can’t get to a high enough temperature without smoking. The cast iron pan will keep the heat even and consistent and is great for frying

Once the oil is hot fry chicken on both sides until golden brown. Transfer to the rimmed baking sheet fitted with the roasting rack. This preserves the crispness.

Place only 1-2 tbsp of sauce on each chicken cutlet. Be sure to leave a perimeter of crispy breading around the chicken. Place shredded mozzarella on top.

Bake chicken at 425F for 10-15 minutes until chicken is cooked through and cheese is melted.

Meanwhile, drain pasta. Place pasta in a pot with sauce, mix to combine. Allow pasta to rest at room temp, and then reheat right before serving.

See plating tips below!

Notes

TIP #1: Buy Chicken Cutlets and salt 24 hours before!  Cutlets will be uniform in thickness b/c cut by a skilled butcher. Assures chicken cooks at the same rate. Salting 24-hours before assures ultimate juiciness!

TIP#2: Do Not skip the 3-step coating process! And be sure to do it in that order. This will allow for maximum crispiness and prevent the breading from slipping off the chicken!

TIP# 3: Use a cast iron pan with a good amount of oil to fry.Hallmark of a great chicken parm is a crispy exterior. You need to have enough oil that can withstand a high smoke point. Like vegetable oil or canola. Do no use olive oil. The cast iron pan will keep the heat even and consistent and is great for frying

TIP#4: Place chicken on a baking sheet with roasting rack. This preserves the crispness. Place cherry tomatoes tossed in olive oil below the rack to roast while chicken cooks.

TIP#5: To do not cover chicken in sauce. Only 1-2 tbsp of sauce is all you need be sure to leave a perimeter of crispy breading around the chicken.

TIP#6: Use already grated low-moisture mozzarella cheese. Low moisture cheese will not release excess water, which will make your sauce runny and your chicken soggy. Using the low moisture retains the crispiness!

Plating tips!

  • Place chicken on plate, garnish with thin chiffonade of basil.
  • Twirl pasta with serving fork or carving fork, transfer to large spoon, place two swirls on plate. Garnish with parmesan shavings made with a potato peeler
  • Add a tiny basil leaf to each pasta mound
  • Add roasted cherry tomatoes around pasta

Keywords: Chicken Parmesan Recipe, Easy Chicken Parmesan Recipe, Crispy Chicken Parmesan Recipe