This Crispy Chicken Parmesan recipe stays true to the promise of Italian Kitchen Confessions: providing you with meals that are made from scratch with fresh and Italian ingredients. The recipe features a crispy chicken with flavorsome homemade tomato sauce, topped with mozzarella and parmesan. If you love crispy chicken parmesan and not soggy one, go for this recipe!
I must confess that this recipe is made for Jason and Alina, a sweet couple of dear friends of my husband and me, so I hope they will enjoy making this recipe, and most importantly eating it. And many of you hopefully will do the same.
Where does Chicken Parmesan come from?
Chicken Parm is originated from the classic Italian Eggplant Parmigiana, whereas the chicken is used instead of eggplants. Chicken Parmesan is one of the most popular dishes on the menu of many Italian restaurants in America. In Italy, we do not serve this recipe, but we do eat fried chicken, usually crusted with parmesan and breadcrumbs, and served with a side of fresh tomatoes.
One of the most traditional fried meat dishes is Cotoletta Alla Milanese ( veal Milanese), whereas the veal is used instead of chicken. The veal is breaded and fried and served with tomatoes or fried chips.
Why you will love Crispy Chicken Parmesan
– It is a quick and easy recipe to make.
– This dish is perfect for a weeknight dinner, or for those times you need a hearty meal.
– Definitely it is a winner for adults and children alike.
– The recipe is tasty, but a bit lighter than what is served on restaurants.
How to make Crispy Chicken parmesan
The steps for a crispy chicken parmesan are very simple to follow and are all highlighted below in order to give you all the tips to ensure the best outcome for this recipe.
Preparing the chicken:
Start by preparing the meat. Cut each chicken breast transversely in order to obtain 2 slices. If they are too thick, cover them with cling wrap and flatten them with a rolling pin or meat hammer. This is my #1 tip to ensure the chicken will cook through faster. At this point, season it with salt and pepper.
Breading the chicken:
This is an essential step to guarantee a crispy chicken parm. Prepare 3 bowls, one with all-purpose flour. A second one with an egg wash made out of 2 eggs and a tablespoon of water. The third one with the breadcrumb mix. I added a special touch as I substitute normal breadcrumbs with Panko ones, as they stay crispier. I also added some parmesan and some dried Italian herbs. Dip the chicken in the flour, then in the egg-wash, then in the breadcrumbs. I dipped it a second time in the eggs and then in the breadcrumbs: double-dipping is my #2 tip to ensure the chicken is evenly coated and stays crispy and crunchy.
Frying the chicken:
Start by heating vegetable olive oil in a pan. You will fry the breaded chicken when the oil is hot enough. How to check that the temperature is right and that you can place your chicken inside the oil? My #3 tip is to let a few breadcrumbs to fall into the pan, if they sizzle and come out to the surface fast, it means that your oil is ready and hot! Add the chicken and cook it until golden brown. Remove it and place it on a kitchen paper to absorb the excess of oil.
Topping the chicken:
Now you can start to spread the sauce: cover a baking pot with aluminum foil. Place inside your chicken fillet, and spread it with the homemade tomato sauce on each slice. Finally, the last step is topping with the cheese, place on top of the tomato sauce some shredded mozzarella and parmesan cheese.
Baking it:
Place the fillet in the oven, baking them at 375 F° (190 C°) until the cheese has melted, for around 10 minutes.
You can now serve it and most important….EAT IT!
Variations and Substitutions
This recipe is made with less sauce and less cheese, compared to a portion served in a restaurant. It is still a fried dish, but indulging with your dear ones around a table is always a nice way to spend an evening.
You can substitute the mozzarella with provolone cheese if you prefer. I stayed true to the original ingredients used for the Eggplant Parmigiana, which are mozzarella and Parmesan cheese.
I used my Authentic homemade tomato sauce, but you can sub with 1 can of good quality tomato sauce. I recommend using Mutti is an Italian brand that provides a rich flavor and it has a thicker texture.
How to serve Crispy Chicken Parmesan
Crispy Chicken Parmigiana can be served with several side dishes, here there is a selection of some of my recipes that you can easily make at home.
– You can serve this dish as I did it here, with a side of spaghetti, dressed with fresh tomatoes, Evoo, basil and Parmesan. It is a simple side to counterbalance the richness of the meat. The recipe is below.
– A more richer side would be homemade fettuccine, which you can dress with a bit of sauce, some butter and parmesan. This recipe requires a bit of advanced work.
– Roasted or mashed potatoes would pair well, always.
– If you want to add some veggies to the meal try my sauteed Zucchini with raisins and pine nuts or my Simply Roasted Bell Pepper. Another great option is the Little Green Italian Salad. You can serve this as a light appetizer.
Which wine to pair with Crispy Chicken Parmesan
For Crispy Chicken Parmesan, I would suggest a dry medium-body red wine. I recommend a Zinfandel (Primitivo) from Puglia that will match great as its fruity notes counterbalance the richness of the dish.
Another good combination is a Merlot from Veneto, which is characterized by herbs and berry notes.
Ingredients
- 1 pound chicken breast skinless, boneless halved horizontally
- 2 tsp salt
- 2 tsp black pepper crushed
For the breading
- ½ cup flour all-purpose
- 2 unit eggs
- 1 tbsp water
- 1 cup panko breadcrumbs
- 1/2 cup parmesan cheese grated
- 1 tbsp Italian dried herbs
For Frying
- ½ cup oil vegetable
For Saucing and Topping
- 8 tbsp authentic italian homemade tomato sauce warmed up (see notes)
- 8 tbsp mozzarella cheese grated
- 4 tbsp parmesan cheese grated
Instructions
Prepare the chicken
- Cut each chicken breast horizontally to obtain 2 slices, if they are too thick, cover them with cling wrap and flatten them (see note 2). At this point season the chicken with salt and pepper.
- At this point, you also want to switch on the oven at 375 F °. In addition, place a pan with the vegetable oil on the stovetop and switch it on.
Breading
- Take 3 bowls and place in one the flour, in the second one, the egg whisked with a bit of water and in the third one mix the panko breadcrumbs with the parmesan and the dried herbs.
- Now take each slice of chicken and dip it first in the flour, then in the egg wash, finally in the breadcrumbs. At this point dip it once more in the egg wash and then in the breadcrumbs (see note 3).
For Frying
- Check if the oil is hot enough (see notes 4)
- At this point fry the chicken until golden brown.
- Place the chicken on kitchen paper to drain the excess of oil.
For Saucing and Topping
- Take a baking pan and cover it with aluminum foil. Place the crispy chicken fillet on top, cover each fillet with 2 tablespoons homemade sauce, 2 tablespoons grated mozzarella and 1 tablespoon parmesan cheese.
- Bake it in the oven for 10-15 minutes, until the cheese has melted.
- Serve it and enjoy it. ( For the side shown in the recipe, see the recipe below).
Notes
- If you do not want to make homemade tomato sauce, use 1 can of good quality canned chopped tomatoes , warm it up with some garlic, Evoo and basil.
- This is my tip to ensure the chicken will cook faster.
- This is my second tip, in fact dipping the chicken breast one more time in the egg and the breadcrumbs ensures the chicken parmesan is crunchy and crispy.
- In order to check if the oil is hot enough, take some breadcrumbs and let them fall in the oil. If they sizzle and come up very fast to the surface, it is time to fry.
- The suggested ingredients are based on personal choice to use as much as possible Italian and/or organic ingredients.
Nutrition
Equipment
- Blender
Ingredients
For the Tomatoes
- 2 cups tomatoes Plum, chopped
- 3 tbsp olive oil extra virgin
- 1 tbsp basil chopped
- 2 cloves garlic (see notes)
- 1 pinch salt
For the Pasta
- 1 l water
- 2 tbsp salt
- 2/3 pound pasta spaghetti
- 4 tbsp parmesan grated
Instructions
To make the fresh tomatoes sauce
- In a bowl add the chopped tomatoes, 1 tablespoon of Evoo, 2 cloves of garlic and the chopped basil.
- Let it marinate until the pasta is ready.
To make the Pasta
- Before starting to prepare the tomato sauce , put a pot of water on the stovetop. Add the salt and bring to a boil.
- When the water is boiling, add the pasta.
- Cook as per the time in the instructions. It should be al dente.
- Remove the pot from the stove and put under the sink. Put a splash of cold tap water to stop the cooking and then dump it in a colander to drain.
- Transfer the pasta to the bowl, toss it with the sauce. Add the remaining tablespoons of EVOO.
- Serve it in individual plates, topping it the tomatoes, the grated parmesan and few leaves of basil.
Notes
- I usually leave the garlic whole and remove it before adding the pasta. Your choice if you want to mince it.
- Always add salt to the water before boiling, regardless of the sauce you will put on your pasta.
- Add 1 tablespoon of the cooking water to the tomato sauce, it will help the sauce to coat better.
- Once the pasta is ready switch off the stove, quickly take the pot to your sink, and add a bit of cold running water to stop the cooking. This will ensure your pasta is “al dente” (firm to the tooth).
Nutrition
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