Introduction
There’s something special about a classic Chicken Parmesan that brings everyone together at the dinner table. It’s the kind of dish that warms the heart and satisfies the soul. Every time I make this recipe, my family can’t help but gather around, eagerly awaiting the first bite. The tender chicken, crispy coating, and rich marinara sauce topped with gooey melted cheese create a harmonious blend of flavors that we all adore. Over the years, this Chicken Parmesan has become a staple in our household, especially on weekends when we want to indulge in a comforting meal.
In this article, I’ll guide you through the process of creating a delicious Chicken Parmesan from scratch, complete with a homemade marinara sauce. Not only is this recipe perfect for family dinners, but it also makes an impressive dish for entertaining guests. Let’s dive into the ingredients and the step-by-step instructions to make this mouthwatering dish!
Ingredients
For the Marinara Sauce:
- 3 Tbsp. extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 6 cloves garlic, finely chopped
- 1 (28-oz.) can crushed tomatoes
- 2 large sprigs basil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Chicken:
- 1 c. panko bread crumbs
- 1 tsp. garlic powder
- 2 c. finely grated Parmesan cheese, divided
- 3/4 c. all-purpose flour
- 2 large eggs
- 6 (1/4″-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 c. shredded mozzarella cheese
- 1 c. vegetable or canola oil (for frying)
- Chopped fresh basil, for serving
Instructions
Marinara Sauce:
Step 1: Cook the Aromatics
- In a medium pot over medium heat, heat the olive oil.
- Add the finely chopped onion and garlic. Stir to combine, then reduce heat to low. Cover and cook, stirring occasionally, for 10 minutes.
- Uncover and continue to cook, stirring occasionally, until the onion is translucent, softened, and fragrant, about 5 minutes more.
Step 2: Simmer the Sauce
- Stir in the crushed tomatoes and basil.
- Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until the sauce is slightly thickened and the flavors have melded, about 30 minutes.
- Season with salt and pepper to taste. Discard the basil sprigs.
Chicken:
Step 1: Prepare the Breading Stations
- In a shallow bowl, combine the panko bread crumbs, garlic powder, and 1 cup of grated Parmesan cheese.
- In another shallow bowl, pour the flour.
- In a third shallow bowl, beat the eggs with 1 tablespoon of water.
Step 2: Bread the Chicken
- Pat the chicken cutlets dry and season with salt and pepper.
- Dip each piece into the flour, shaking off the excess, then into the egg, and finally into the panko mixture, pressing gently to adhere.
Step 3: Prepare for Frying
- In a small bowl, mix the shredded mozzarella with the remaining 1 cup of grated Parmesan.
- Heat the broiler.
- In a large, heavy pot over medium heat, heat the oil until a deep-fry or instant-read thermometer registers 350°F. If the oil smokes slightly, it’s okay.
- Set a wire rack in a baking sheet to drain the fried chicken.
Step 4: Fry the Chicken
- Working one piece at a time, fry the chicken until one side is golden brown, about 1 minute.
- Flip and continue to fry until golden brown on the other side and the frying sound becomes slightly louder, about 1 minute more.
- Transfer the chicken to the prepared rack. Repeat with the remaining chicken.
Step 5: Broil the Chicken
- Spoon some marinara sauce over each piece of fried chicken.
- Sprinkle with the cheese mixture.
- Broil, watching carefully, until the cheese is melted and has some brown spots, about 2 minutes.
Step 6: Serve
- Divide the Chicken Parmesan among plates.
- Top with chopped fresh basil.
- Serve with remaining marinara sauce alongside.
Nutrition Facts
- Servings: 6
- Calories per serving: 450 kcal (approx.)
- Total Fat: 25 g
- Saturated Fat: 9 g
- Cholesterol: 150 mg
- Sodium: 800 mg
- Total Carbohydrates: 32 g
- Dietary Fiber: 2 g
- Sugars: 6 g
- Protein: 25 g
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes (includes marinara sauce time)
- Total Time: 1 hour 5 minutes
How to Serve
- Serve the Chicken Parmesan over a bed of spaghetti or with a side of garlic bread.
- Garnish with extra chopped basil for freshness.
- Pair with a green salad for a complete meal.
Additional Tips
- Use Fresh Herbs: Fresh basil adds a bright flavor to the marinara sauce. If you can, use fresh herbs instead of dried ones.
- Pound the Chicken: For even cooking, consider pounding the chicken cutlets to an even thickness before breading.
- Double the Marinara: Make extra marinara sauce to freeze for future use. It pairs well with other pasta dishes.
- Experiment with Cheese: While Parmesan and mozzarella are classic choices, feel free to try different cheeses like provolone or fontina for unique flavors.
- Make it Ahead: You can prepare the chicken and sauce in advance. Just assemble and bake before serving.
Recipe Variations
- Vegetarian Option: Substitute the chicken with eggplant slices for a delicious Eggplant Parmesan.
- Spicy Chicken Parmesan: Add red pepper flakes to the marinara sauce for a bit of heat.
- Stuffed Chicken Parmesan: Stuff the chicken with spinach and ricotta before breading for a cheesy surprise.
Serving Suggestions
- Serve with a side of creamy risotto or garlic mashed potatoes.
- Pair with a crisp Caesar salad to balance the richness of the dish.
- Complement with a glass of Chianti or your favorite red wine for a complete Italian dining experience.
Freezing and Storage
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, place the cooked Chicken Parmesan in an airtight container or freezer bag. It can be frozen for up to 3 months. Reheat in the oven at 350°F until heated through.
FAQ Section
- Can I use store-bought marinara sauce?
- Yes, store-bought marinara sauce can save time. Just warm it before serving.
- What can I substitute for panko bread crumbs?
- You can use regular bread crumbs, but panko gives a crispier texture.
- Can I bake the chicken instead of frying it?
- Yes, for a healthier version, you can bake the breaded chicken at 400°F for 20-25 minutes.
- Is there a gluten-free option?
- Use gluten-free bread crumbs and flour to make this dish gluten-free.
- Can I prepare this in advance?
- Yes, you can make the marinara and bread the chicken a day ahead. Just assemble and cook when ready.
- What if I can’t find boneless, skinless chicken cutlets?
- You can slice boneless chicken breasts into cutlets.
- How do I know when the chicken is cooked through?
- The internal temperature should reach 165°F when fully cooked.
- Can I use different types of cheese?
- Absolutely! Feel free to mix and match cheeses to suit your taste.
- What sides go well with Chicken Parmesan?
- It pairs well with pasta, garlic bread, or a simple salad.
- How can I make this dish less salty?
- Use low-sodium canned tomatoes and control the salt added to the marinara.
Conclusion
Chicken Parmesan is more than just a meal; it’s a comforting dish that brings family and friends together. With its golden, crispy chicken, luscious marinara sauce, and melted cheese, it’s no wonder this classic Italian dish has earned a place in our hearts and on our tables. Whether you’re making it for a cozy family dinner or for entertaining guests, this recipe is sure to impress. Give it a try and enjoy the delightful flavors and warm memories it creates!
PrintChicken Parmesan Recipe: A Family Favorite
- Total Time: 35 minutes
- Yield: 6 Serving 1x
Description
A classic Italian-American dish featuring crispy, breaded chicken cutlets topped with marinara sauce and melted cheese. Perfect for a family dinner or special occasion!
Ingredients
For the Marinara Sauce:
- 3 Tbsp. extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 6 cloves garlic, finely chopped
- 1 (28-oz.) can crushed tomatoes
- 2 large sprigs basil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Chicken:
- 1 c. panko bread crumbs
- 1 tsp. garlic powder
- 2 c. finely grated Parmesan, divided
- 3/4 c. all-purpose flour
- 2 large eggs
- 6 (1/4″-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 c. shredded mozzarella
- 1 c. vegetable or canola oil
- Chopped fresh basil, for serving
Instructions
- Marinara Sauce:
- In a medium pot over medium heat, heat the olive oil.
- Add the finely chopped onion and garlic. Stir to combine, then reduce heat to low. Cover and cook for 10 minutes, stirring occasionally.
- Uncover and continue cooking until the onion is translucent, about 5 minutes.
- Stir in the crushed tomatoes and basil. Bring to a boil, then reduce heat and simmer for 30 minutes. Season with salt and pepper, then discard basil.
- Prepare Breading Stations:
- In a shallow bowl, mix panko, garlic powder, and 1 cup of Parmesan.
- In another bowl, pour the flour.
- In a third bowl, beat the eggs with 1 tablespoon of water.
- Bread the Chicken:
- Pat chicken dry and season with salt and pepper.
- Dip in flour, then egg, and finally in panko mixture.
- Prepare for Frying:
- Mix shredded mozzarella with remaining Parmesan.
- Heat broiler and oil in a pot until 350°F.
- Set a wire rack in a baking sheet.
- Fry the Chicken:
- Fry chicken until golden brown, about 1 minute on each side. Transfer to the rack.
- Broil the Chicken:
- Spoon marinara sauce over each chicken piece, sprinkle with cheese mixture, and broil until cheese is melted and bubbly, about 2 minutes.
- Serve:
- Divide chicken among plates, top with chopped basil, and serve with remaining marinara sauce.
Notes
- Make sure to use fresh ingredients for the best flavor.
- You can customize the marinara sauce with additional spices if desired.
- Prep Time: 20 minutes
- Cook Time: 15 mins
- Category: main course
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken cutlet
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg