How To Make The Best Chicken Parmigiana (Chicken Parmesan)

By Sip and Feast · 45 min

Ingredients

Instructions

1. Dredge the cutlets in the seasoned flour, shake off the excess, dip them in the beaten egg, then coat them in the seasoned breadcrumbs. Set the breaded cutlets on parchment paper.
2. Make the sauce: in a saucepan, cook the minced garlic in 1/4 cup olive oil over medium-low heat for 2-3 minutes, until lightly golden. Add the red pepper flakes, if using, and cook 30 seconds more.
3. Add the blended tomatoes, stir, and bring to a simmer. Season with the salt and oregano.
4. Taste the sauce and adjust the salt and pepper if needed. Set the sauce aside.
5. Pour olive oil to a depth of 1/2-3/4 inch into a large frying pan and heat it to 370°F. Use about medium heat; it should take 5-7 minutes to reach 370°F.
6. Test the oil, then fry the cutlets 2-3 minutes per side. Drain them on a wire rack so they stay crisp.
7. Spread the cutlets on a nonstick baking sheet. Top each with a few tablespoons of sauce, about 1/4 cup of mozzarella, then a couple of tablespoons of Parmesan.
8. Bake at 450°F for 2-3 minutes, then broil for 30-60 seconds to melt the cheese.
9. Grate more Parmesan over the hot chicken and serve with the extra sauce on the side.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicEggCheeseTomatoParmesan cheeseChickenMozzarella cheeseBreadcrumb