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Crispy Chicken Parmesan (Parmigiana) Recipe

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4.2 from 49 reviews

Crispy Chicken Parmesan is a classic Italian-American dish featuring breaded and fried chicken breasts topped with a rich tomato sauce, melted mozzarella, and parmesan cheese. This recipe combines a crunchy Panko and parmesan crust with a savory homemade tomato sauce, finished under the oven broiler for the perfect golden, bubbly cheese topping.

Ingredients

For The Chicken

  • 2 large eggs
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon salt and pepper, to season
  • 1 teaspoon onion powder
  • 3 large chicken breasts, halved horizontally to make 6 fillets

Breadcrumb Mix

  • 1 cup Panko breadcrumbs
  • 1/2 cup Italian or golden breadcrumbs
  • 1/2 cup fresh grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 cup olive oil, for frying

For The Sauce

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 teaspoons garlic, minced
  • 14 ounces tomato puree (Passata)
  • 1/4 teaspoon salt, to taste
  • 1/4 teaspoon black pepper, to taste
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon sugar (optional)

For The Topping

  • 8 ounces mozzarella cheese, sliced or shredded
  • 1/3 cup fresh shredded parmesan cheese
  • 2 tablespoons fresh basil or parsley, chopped

Instructions

  1. Prepare the Chicken Fillets: In a bowl, whisk together the eggs, minced garlic, chopped parsley, salt, pepper, and onion powder. Set aside. Halve the chicken breasts horizontally to create 6 thin fillets for even cooking.
  2. Mix the Breadcrumb Coating: In a separate shallow dish, combine Panko breadcrumbs, Italian breadcrumbs, grated parmesan, and garlic powder. This mixture will give the chicken a flavorful and crispy crust.
  3. Coat the Chicken: Dip each chicken fillet into the egg mixture, ensuring it is fully coated, then transfer to the breadcrumb mixture, pressing to adhere the crumbs well on both sides. Set the breaded chicken aside ready for frying.
  4. Fry the Chicken: Heat 1/2 cup olive oil in a large skillet over medium heat. Once hot, fry the breaded chicken fillets for about 3-4 minutes per side until golden brown and cooked through. Remove and place on a paper towel-lined plate to absorb excess oil.
  5. Prepare the Tomato Sauce: In a saucepan, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3-5 minutes. Stir in the tomato puree, salt, pepper, dried Italian herbs, and sugar (if using). Let the sauce simmer gently for 10-15 minutes to develop flavor and thicken slightly.
  6. Assemble the Chicken Parmesan: Preheat the oven broiler. Place the fried chicken fillets on a baking dish. Spoon the tomato sauce evenly over each piece of chicken. Top each with sliced or shredded mozzarella and sprinkle with fresh shredded parmesan cheese and chopped basil or parsley.
  7. Bake to Finish: Place the assembled chicken under the broiler for 3-5 minutes, watching closely, until the cheese is melted, bubbly, and golden brown.
  8. Serve: Remove from the oven and garnish with additional fresh basil or parsley if desired. Serve hot with a side of pasta, salad, or crusty bread.

Notes

  • Halving the chicken breasts horizontally ensures quicker, more even cooking and a tender result.
  • Use fresh grated parmesan cheese in the breadcrumb mix for the best flavor and texture.
  • Keep a close eye on the broiler to prevent the cheese from burning.
  • You can substitute fresh basil with fresh parsley if preferred.
  • Leftover chicken parmesan can be refrigerated for up to 3 days and reheated in the oven for best results.

Find it online: https://justsosavory.com/crispy-chicken-parmesan-parmigiana-recipe/