Chicken Parmesan
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Chicken Parmesan

👤 1 servings medium 🌍 Italian m.youtube.com ↗

Steve from The Vivaldi Way shares his streamlined approach to making restaurant-quality chicken parmesan at home. This recipe focuses on quality ingredients and proper technique—butterflying the chicken for even cooking, using a minimal dredge seasoning to let the chicken shine, and finishing under the broiler with a generous amount of freshly grated Parmesan and mozzarella for a crispy, golden crust.

ChickenFriedCrispy

Ingredients

  • 1 chicken breast
  • 2 eggs
  • 0.5 cup all-purpose flour
  • salt
  • black pepper
  • 1 tbsp fresh parsley
  • 2 tbsp Parmesan cheese
  • 0.5 cup panko breadcrumbs
  • 3 tbsp olive oil
  • 0.25 cup tomato sauce
  • 0.25 cup mozzarella cheese
  • 0.5 cup Parmesan cheese

Instructions

  1. Butterfly the chicken breast and place between two pieces of saran wrap.
  2. Pound the chicken evenly between the saran wrap using a meat mallet to create an even thickness.
  3. Set up a dredging station with three shallow bowls: one with beaten eggs mixed with salt, pepper, parsley, and a little cheese (egg wash); one with flour seasoned with salt and pepper; and one with panko breadcrumbs mixed with salt, pepper, parsley, and cheese.
  4. Coat the chicken breast in flour, shaking off excess.
  5. Dip the floured chicken into the egg wash, coating both sides.
  6. Dredge the chicken in the breadcrumb mixture, pressing gently with a dry hand to ensure even coverage.
  7. Heat olive oil in a large skillet over medium-high heat until hot.
  8. Fry the breaded chicken cutlet until golden and crispy on both sides, about 3-4 minutes per side.
  9. Pat off excess oil with a paper towel.
  10. Paint tomato sauce generously over the top of the cooked chicken cutlet, covering every inch.
  11. Top with freshly grated Parmesan cheese and shredded mozzarella cheese.
  12. Place under the broiler (or salamander if available) until the cheese is melted and golden, about 2-3 minutes.
  13. Optional: serve with additional tomato sauce on the side for dipping to keep the coating crispy.

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