Crispy Chicken Parmesan
This recipe elevates classic Chicken Parmesan with an extra crispy chicken cutlet. The secret? A double dredge in seasoned breadcrumbs and a perfectly golden-brown sear. Get ready for a satisfying crunch in every bite!
Ingredients:
- Chicken: 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
- Flour Mixture: ½ cup all-purpose flour, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon black pepper
- Egg Wash: 2 large eggs, lightly beaten, 1 tablespoon milk or water
- Breadcrumb Mixture: 1 ½ cups panko breadcrumbs, ½ cup grated Parmesan cheese, ¼ cup finely grated Pecorino Romano cheese, 1 teaspoon dried Italian herbs, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Oil: ½ cup olive oil (or vegetable oil), for frying
- Sauce: 2 cups marinara sauce (homemade or store-bought)
- Cheese: 8 oz fresh mozzarella cheese, sliced
- Garnish: Fresh basil leaves, chopped (optional)
Instructions:
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. This helps the breadcrumbs adhere better. Pound the chicken between two sheets of plastic wrap to an even ½-inch thickness. This ensures even cooking.
- Set Up the Dredging Station: Place the flour mixture in a shallow dish. In another shallow dish, whisk together the eggs and milk. In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, Pecorino Romano cheese, Italian herbs, garlic powder, salt, and pepper.
- Dredge the Chicken: Dredge each chicken breast in the flour mixture, ensuring it’s fully coated. Shake off any excess flour. Dip the floured chicken into the egg wash, allowing the excess to drip off. Finally, dredge the chicken in the breadcrumb mixture, pressing firmly to ensure the breadcrumbs adhere well.
- Fry the Chicken: Heat the olive oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb dropped into the oil sizzles immediately. Carefully place the breaded chicken breasts in the hot oil, making sure not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Assemble and Bake: Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish. Place the fried chicken breasts on top of the sauce. Top each chicken breast with more marinara sauce and slices of mozzarella cheese.
- Bake: Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil (if desired) and serve immediately. This dish pairs well with pasta, a side salad, or garlic bread.
Tips for Crispy Chicken Parmesan:
- Don’t overcrowd the pan: Fry the chicken in batches to maintain the oil temperature and ensure even browning.
- Use a meat thermometer: To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature.
- Pound the chicken evenly: This helps the chicken cook at the same rate.
- Don’t skip the Pecorino Romano: Adding Pecorino Romano cheese provides a sharper, saltier flavor that complements the Parmesan cheese.
- Rest the chicken: Allow the chicken to rest for a few minutes after frying before adding the sauce and cheese. This helps the juices redistribute and keeps the chicken moist.
Enjoy your delicious and crispy Chicken Parmesan!
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