Chicken Parmesan

This classic Chicken Parmesan is pure perfection! A crispy parmesan crust locks in the juicy chicken breast and it is topped with light and flavorful homemade marinara sauce, topped with plenty of mozzarella cheese.

One of the things I miss most since leaving Long Island is the endless array of Italian restaurants and pizzerias—and, of course, ordering a classic chicken parm. I can’t even tell you how many chicken parm sandwiches I’ve eaten for lunch in my lifetime.

Once your station is set up, the process goes very quickly. Chicken parm is a staple in our house and one of our favorite 30 minute meals!

Ingredients:

• Chicken – Thinly sliced chicken cutlets are best for chicken parm.
• Flour, eggs, and breadcrumbs – This creates the crispy coating
• Olive oil – For shallow frying the cutlets.
• Marinara sauce – I use my simple homemade marinara sauce. It’s not too heavy.
• Mozzarella – Polly-O (I couldn’t find Polly-O for 15 yrs living in Michigan)
• Parmigiano Reggiano – To top it off

How To Make the Marinara Sauce

With just a few ingredients—olive oil, onion, garlic, crushed tomatoes, and a touch of herbs—you’ll create a rich and flavorful sauce that’s perfect for topping your crispy, golden chicken. It’s very easy to make and costs a fraction of jarred sauce.

• Start by heating olive oil in a saucepan, then sauté diced onion until softened.
• Add minced garlic and cook for a minute longer.
• Stir in crushed tomatoes, dried oregano, sea salt, and black pepper, letting the sauce simmer to develop its rich flavors.
• Finish by mixing in fresh basil for a burst of freshness.

How To Make Chicken Parm:

Preparing the Chicken:

1. Preheat Oven: Set your oven to 400°F (200°C).
2. Flatten Chicken: Place 2 chicken breasts between parchment paper or plastic wrap and pound them to an even thickness using a meat mallet. This ensures they cook evenly.
3. Set up Dredging Station:
   • Flour: Dredge each chicken breast in the flour, shaking off excess.
   • Eggs: Dip the floured chicken into beaten eggs.
   • Breadcrumb Mixture: Coat the chicken in breadcrumbs.
4. Cook the Chicken:
   • Pan-Sear: Cook the chicken for 3-4 minutes per side, until golden brown. Drain on paper towels.
5. Assemble and Bake:
   • Spoon a generous amount of sauce on the bottom of 9×13 pan.
   • Place the chicken on top – top with more sauce and cheese and bake.

If you take these points into consideration, then you will have a lovely, crisp, organic, fresh chicken cutlet that isn’t smothered in sauce or cheese, but has just the right amount so you can actually taste the chicken… 

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