With this chicken Parmesan you
will get restaurant quality taste
all done right in your own kitchen.
So what is your favorite Italian dish? For me, I wouldn’t say I have a favorite. There are so many different dishes I love. I mean come on now it’s pasta and cheese mixed together. What could be better.
As for my husband he has a favorite that he orders every single time we go eat Italian. Chicken Parmesan. He might order a pizza every now and again, but chicken Parmesan is his go to.
I have a previous post on baked chicken Parmesan, which is of course healthier since you aren’t doing any frying, but now I’ll give you the traditional recipe.
This came about when my husband asked, “why doesn’t yours taste like the ones in the restaurants?” Well, I’m trying to keep you somewhat healthy and I don’t fry the chicken.
That’s when he decided he much rather take in the extra calories to have that restaurant quality chicken Parmesan. And I have to admit I do like it better fried too, but everything is better fried.
Also with this recipe compared to my baked chicken Parmesan is I make my own tomato sauce, which it tastes so much better too. You can still use some jarred tomato sauce if you need this recipe to be a little easier, but I promise the homemade one is so much better.
If you happen to get some thick chicken breast you want to use a mallet and a plastic bag to beat the chicken thin. This makes it faster to cook and you want be stuck with a big bite of just plain chicken.
Now just coat your chicken in the eggs and then the bread crumb and panko mix. I like to dip them a second time in the eggs and again in the bread crumb mixture. I like that thicker breading layer.
Just throw those babies in the pan for heated oil and cook about 3 minutes on each side to give a nice golden color. Then they are ready to put on a baking pan and out in the oven.
You want to let them cook for about 15 minutes. Five minutes before you pull them out add half of the tomato sauce on top of the breast and then the cheese. I use half of the sauce and add water to the rest of it to have sauce to add on top of the spaghetti.
This can be served alone or the traditional side is on top of some noodles. Another I do sometimes is some spaghetti squash. Squash is almost as good as the noodles.
- 2 chicken breast halves
- 2 cups shredded mozzarella cheese
- 1/2 cup Italian bread crumbs
- 1/2 Panko crumbs
- 1 egg
- 2 TBSP grated Parmesan cheese
- 3 TBSP olive oil
- 2 TBSP butter
- 1 TBSP Italian seasoning
- 1/2 TSP garlic powder
- 1 can tomato paste
- 1/4 cup water
- 1 TSP oregano
- 1 TSP balsamic vinegar
- 1/2 TSP basil
- 1/2 TSP sugar
- 1/4 TSP onion powder
- 1/4 TSP garlic powder
- pinch of salt
- Add all tomato sauce ingredients into a small saucepan and turn on low heat
- Preheat oven to 400 degrees
- Use a mallet and a plastic bag to beat and thin out chicken breast
- Add Italian bread crumbs, panko crumbs, Parmesan cheese, garlic powder, and Italian seasoning on a large plate
- Use another plate and add whisk egg
- Add olive oil and butter to a big pan and turn on medium heat
- Take a chicken breast and dip in egg, both sides and then in the bread crumb mixture and repeat egg and bread crumb mix again. Set aside and do the same to the other chicken
- Add both chicken breast to pan of oil and fry about 3 minutes on each side to get a golden color crust
- Add to a baking pan and put in the oven for 15 minutes or until fully cooked depending on the thickness
- 5 minutes before done cooking add half (or all if you don’t want extra sauce for pasta) on top of the chicken and then cheese on top and put back in oven
- If you do want extra sauce to go on top of pasta add some water to the pasta sauce so it’s not as thick