Homemade Chicken parmesan, tender scallops of boneless chicken breast coated with crisp breadcrumbs, covered with a velvety rich tomato sauce and two kinds of melted cheese. Serve with pasta and extra sauce.
- For the Sauce
- 1/3 cup good quality extra virgin olive oil
- 2 medium garlic cloves, minced (1 tablespoon)
- 1/4 teaspoon crushed red pepper flakes
- 2 28-ounce cans plum tomatoes (Imported San Marzano or Muir Glen organic are best)
- 1/2 teaspoon kosher salt
- 10-12 basil leaves, slivered plus extra for garnishing
- For the Chicken
- 4 whole boneless skinless chicken breast halves (about 2 pounds)
- Kosher salt, to taste
- 1/2 cup flour
- 2 large eggs
- 2 cups plain bread crumbs or Panko
- Oil for sautéing
- 1/2 cup freshly grated parmesan cheese plus extra for sprinkling on top
- 8 ounces mozzarella cheese, thinly sliced (or grated mozzarella)
Preheat oven to 350ºF.
- To make the sauce, open the cans of tomatoes and set aside. Put oil, garlic and red pepper flakes into a large, nonreactive pot. Turn the heat to medium. Keep watch. As soon as the garlic starts to sizzle, stir it around for 20-30 seconds, but don't let it brown. Pour in the tomatoes and salt. As soon as everything starts to bubble, turn the heat down to a simmer. Cook sauce for 20 minutes, uncovered. If you like your sauce chunky, use the back of a wooden spoon to break up the tomatoes. If you like your sauce smooth, puree in a food processor or use an immersion blender to puree the sauce in the pot. Just before using, stir in slivered basil.
- While the sauce is simmering, pound the chicken breast halves by putting one half breast into a large ziplock baggie, unsealed. Using a meat mallet or a heavy rolling pin, pound the breast gently and evenly, 12-20 times, starting at the middle and working towards the edges, until you get an even thickness of about 1/2 to1/4 inch. Repeat with the remaining chicken.
- To bread the chicken, set out a large plate and pour the flour onto it. Next to that put the eggs into a wide shallow bowl and whisk them. Next to the eggs put a large plate with the breadcrumbs on it. Season the chicken breasts with salt, to taste, on both sides. Then dredge with flour. Shake off the excess. Then dip the breast into the egg and coat both sides, allowing the excess to drip off. Then press the breast into the crumbs to coat both sides. Put the breaded chicken onto a plate and repeat the process with the rest of the chicken.
- To brown the chicken, heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Place two of the chicken breast in the pan and cook for one to two minutes per side, just until you get a nice golden brown crust. You may need to add a bit more oil, if the pan seems too dry when you flip the chicken over. Transfer browned chicken to a platter, add 2 more tablespoons of oil to the pan and brown the rest of the chicken.
- To assemble the chicken parmesan, spread about a cup of sauce over the bottom of a large casserole or baking pan. Arrange chicken cutlets on top. Pour 2 cups of sauce evenly over the cutlets. Sprinkle 1/2 cup parmesan evenly over the top. Then add the mozzarella cheese. Cook in the middle of the preheated oven for 20 minutes or until the chicken is cooked through and the cheese is melted.
- Serve with spaghetti, topped with the extra sauce. Sprinkle chicken and pasta with parmesan and basil.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.
- Prep Time: 40 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: stovetop and oven
- Cuisine: Italian
Keywords: chicken parmesan, homemade chicken parmesan, chicken parmesan from scratch