Chicken Parmesan
Are you looking for the BEST recipe for chicken parmesan? This recipe is better than anyone I've had at a restaurant, and my homemade Italian Spaghetti Sauce brings it out of this world!
Servings:
Ingredients
- 2 chicken breasts trimmed
- 1/2 cup all-purpose white four Gluten-free option: use a gluten-free flour
- 2 eggs beaten with 1/4 cup water
- 1 cup bread crumbs Gluten-free option: use gluten-free bread crumbs
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 1+ cup Peanut oil enough to cover the bottom of your pan about 1/4" deep
- 2 cups shredded whole milk mozzarella cheese
- Homemade sauce or jarred tomato or marinara sauce
- Parmesan cheese as much as you like!!
Instructions
- In a plastic freezer bag, or under a sheet of plastic wrap, pound chicken breasts to 3/8" to 1/2".
- Cut each chicken breast into 3 equal-sized pieces and lightly season with kosher salt and black pepper.
- Drench these chicken cutlets in flour, shaking off the excess.
- Dip the chicken in the beaten egg and cover completely.
- In a dish with the bread crumbs mixed with 1 tsp kosher salt, coat all sides of the chicken.
- Heat peanut oil in a pan; hot but not smoking.
- Place chicken in the pan and cook for 5 minutes, flipping once halfway through.
- Blot excess oil off the cooked breaded chicken breasts with paper towels.
- (For a healthier baked chicken parmesan, you can skip the frying and bake them for 25 minutes at 450 degrees.)
- Place chicken on a cookie sheet and top with mozzarella cheese.
- Place in broiler and cook until cheese is bubbly.
- Spoon the pasta sauce over the chicken and garnish with parmesan cheese and parsley.