The Ultimate Chicken Parmesan Recipe: Crispy, Cheesy Perfection

Chicken Parmesan, or Chicken Parmigiana, is a classic Italian-American dish that’s beloved for its crispy, golden-brown chicken cutlets, rich tomato sauce, and melty, bubbly cheese. It’s the ultimate comfort food, perfect for a weeknight dinner or a special occasion. While it might seem intimidating to make, this recipe breaks down the process into easy-to-follow steps, guaranteeing a restaurant-quality dish that you can proudly serve at home.

## Why This Recipe Works

This isn’t just any chicken parmesan recipe. Here’s what makes this version stand out:

* **Crispy Chicken:** The key to avoiding soggy chicken is a proper breading technique and pan-frying in hot oil. We’ll use a double-dredging method and ensure the oil temperature is just right for perfectly crisp cutlets.
* **Flavorful Sauce:** A simple, homemade tomato sauce elevates the entire dish. Using quality canned tomatoes and aromatic herbs creates a vibrant and delicious sauce that complements the chicken and cheese.
* **Melty, Gooey Cheese:** A combination of mozzarella and Parmesan cheese provides the perfect balance of meltiness and flavor. Fresh mozzarella, while delicious, can release too much water. Part-skim mozzarella is the better choice for a less watery sauce.
* **Detailed Instructions:** Each step is clearly explained with tips and tricks to ensure success, even for beginner cooks.

## Ingredients

Here’s a breakdown of the ingredients you’ll need:

**For the Chicken:**

* 4 boneless, skinless chicken breasts (about 6-8 ounces each)
* 1 cup all-purpose flour
* 2 large eggs, beaten
* 2 cups Italian breadcrumbs (panko breadcrumbs can also be used for extra crispiness)
* 1/2 cup grated Parmesan cheese
* 1 teaspoon garlic powder
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup olive oil, plus more as needed for frying

**For the Tomato Sauce:**

* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 (28-ounce) can crushed tomatoes
* 1 (15-ounce) can tomato sauce
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/4 teaspoon red pepper flakes (optional)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon sugar (optional, to balance acidity)

**For the Cheese Topping:**

* 8 ounces part-skim mozzarella cheese, shredded
* 1/2 cup grated Parmesan cheese
* Fresh basil leaves, for garnish (optional)

## Equipment

You’ll need the following equipment:

* Cutting board
* Chef’s knife
* Meat mallet or rolling pin
* 3 shallow dishes or baking pans
* Large skillet
* 9×13 inch baking dish
* Oven

## Step-by-Step Instructions

Follow these detailed instructions for perfect chicken parmesan every time:

**1. Prepare the Chicken:**

* **Pound the chicken:** Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even 1/2-inch thickness. This ensures even cooking and tenderizes the chicken. Pounding the chicken also creates a larger surface area for maximum breading and crispiness.
* **Season the chicken:** Lightly season both sides of the pounded chicken breasts with salt and pepper.

**2. Set Up the Breading Station:**

* **Dish 1: Flour:** Place the flour in a shallow dish or baking pan.
* **Dish 2: Eggs:** In a second shallow dish, beat the eggs well.
* **Dish 3: Breadcrumbs:** In a third shallow dish, combine the Italian breadcrumbs, Parmesan cheese, garlic powder, dried oregano, salt, and pepper. Mix well.

**3. Bread the Chicken:**

* **Dredge in flour:** Dredge each chicken breast in the flour, making sure to coat both sides completely. Shake off any excess flour. The flour helps the egg adhere to the chicken.
* **Dip in egg:** Dip the floured chicken into the beaten eggs, ensuring it’s fully coated. Let any excess egg drip off.
* **Coat in breadcrumbs:** Dredge the chicken in the breadcrumb mixture, pressing firmly to ensure the breadcrumbs adhere well to both sides. This double-dredging technique (flour, then egg, then breadcrumbs) is crucial for achieving a thick, crispy coating that won’t fall off during cooking. Make sure to fully cover the chicken, paying attention to edges and corners.

**4. Prepare the Tomato Sauce:**

* **Sauté the garlic:** In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
* **Add the tomatoes and seasonings:** Pour in the crushed tomatoes and tomato sauce. Add the dried oregano, dried basil, red pepper flakes (if using), salt, pepper, and sugar (if using). Stir well to combine.
* **Simmer the sauce:** Bring the sauce to a simmer, then reduce the heat to low and simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally. Simmering allows the flavors to meld together and the sauce to thicken slightly. Taste and adjust seasonings as needed. If the sauce is too acidic, add a pinch more sugar.

**5. Fry the Chicken:**

* **Heat the oil:** In the same large skillet (or a clean skillet), heat 1/2 cup of olive oil over medium-high heat. The oil should be hot enough that a breadcrumb dropped into the oil sizzles immediately. Maintaining the correct oil temperature is essential for crispy chicken. If the oil is not hot enough, the chicken will absorb too much oil and become greasy. If the oil is too hot, the breadcrumbs will burn before the chicken is cooked through.
* **Fry the chicken:** Carefully place the breaded chicken breasts in the hot oil, being careful not to overcrowd the skillet. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure accurate doneness.
* **Drain the chicken:** Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil. This helps to keep the chicken crispy.

**6. Assemble and Bake:**

* **Preheat the oven:** Preheat your oven to 375°F (190°C).
* **Layer the sauce:** Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish.
* **Arrange the chicken:** Place the fried chicken breasts in the baking dish, on top of the sauce.
* **Top with sauce and cheese:** Spoon more tomato sauce over each chicken breast, then top with shredded mozzarella cheese and grated Parmesan cheese. Be generous with the cheese for a truly decadent dish.
* **Bake:** Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The baking time may vary depending on your oven, so keep a close eye on it.

**7. Serve:**

* **Garnish:** Remove the chicken parmesan from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves, if desired. The fresh basil adds a pop of color and a burst of fresh flavor.
* **Serve hot:** Serve the chicken parmesan hot, with your favorite sides. It’s delicious with pasta, a simple salad, or roasted vegetables.

## Tips for Success

* **Don’t overcrowd the skillet:** When frying the chicken, work in batches to avoid overcrowding the skillet. Overcrowding will lower the oil temperature and result in soggy chicken.
* **Use quality ingredients:** The quality of your ingredients will directly impact the flavor of the dish. Use good quality canned tomatoes, fresh herbs, and flavorful cheese.
* **Adjust the seasoning:** Taste the tomato sauce and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or herbs to your liking.
* **Don’t skip the sugar:** Adding a tablespoon of sugar to the tomato sauce helps to balance the acidity of the tomatoes and creates a more well-rounded flavor.
* **Let the chicken rest:** After frying the chicken, let it rest on a wire rack to drain excess oil. This will help to keep it crispy.
* **Use part-skim mozzarella:** Fresh mozzarella, while delicious, can release too much water and make the sauce watery. Part-skim mozzarella is a better choice for a less watery sauce.
* **Panko breadcrumbs for extra crispiness:** Using panko breadcrumbs instead of regular Italian breadcrumbs will give the chicken an extra crispy coating.
* **Make ahead:** The tomato sauce can be made ahead of time and stored in the refrigerator for up to 3 days. You can also bread the chicken ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to bring the chicken to room temperature before frying.

## Variations

* **Chicken Parmesan with Pasta:** Serve the chicken parmesan over your favorite pasta, such as spaghetti, linguine, or penne. Toss the pasta with the tomato sauce before adding the chicken.
* **Eggplant Parmesan:** Substitute the chicken breasts with slices of eggplant for a vegetarian version. Bread and fry the eggplant slices as you would the chicken.
* **Veal Parmesan:** Use veal cutlets instead of chicken breasts. Veal parmesan is a classic Italian dish.
* **Spicy Chicken Parmesan:** Add more red pepper flakes to the tomato sauce for a spicier dish. You can also add a pinch of cayenne pepper to the breadcrumb mixture.
* **Chicken Parmesan Sliders:** Make mini chicken parmesan sandwiches using slider buns. This is a fun and easy appetizer for parties.
* **Grilled Chicken Parmesan:** Grill the chicken breasts instead of frying them for a healthier option. Top with sauce and cheese and broil until the cheese is melted and bubbly.

## Serving Suggestions

Chicken Parmesan is a versatile dish that can be served with a variety of sides. Here are some popular serving suggestions:

* **Pasta:** Spaghetti, linguine, penne, or any other pasta of your choice.
* **Salad:** A simple green salad with a vinaigrette dressing.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or zucchini.
* **Garlic Bread:** Crusty garlic bread for soaking up the delicious sauce.
* **Mashed Potatoes:** Creamy mashed potatoes.
* **Rice:** Steamed rice.

## Storage and Reheating

* **Storage:** Leftover chicken parmesan can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** To reheat, preheat the oven to 350°F (175°C). Place the chicken parmesan in a baking dish and bake for 10-15 minutes, or until heated through. You can also reheat it in the microwave, but the chicken may not be as crispy.

## Nutrition Information

(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)

* Calories: Approximately 600-800 per serving
* Fat: 30-40 grams
* Saturated Fat: 10-15 grams
* Cholesterol: 150-200 mg
* Sodium: 800-1200 mg
* Carbohydrates: 40-50 grams
* Fiber: 3-5 grams
* Sugar: 10-15 grams
* Protein: 40-50 grams

## Conclusion

This chicken parmesan recipe is a guaranteed crowd-pleaser. With its crispy chicken, flavorful sauce, and melty cheese, it’s the perfect comfort food for any occasion. Follow these detailed instructions and tips for success, and you’ll be serving up restaurant-quality chicken parmesan in no time. Enjoy!