Chicken in Parmesan
This crispy, cheesy chicken in parmesan is topped with homemade marinara, golden breading, and melted mozzarella for a comforting family-style dinner.
Equipment
- Medium Pot
- Heavy Pot for Frying
- Wire Rack
- Baking Sheet
Ingredients
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 sprigs fresh basil
- kosher salt to taste
- freshly ground black pepper to taste
Chicken
- 1 cup panko bread crumbs
- 1 tsp garlic powder
- 2 cups finely grated Parmesan divided
- 3/4 cup all-purpose flour
- 2 large eggs
- 6 boneless skinless chicken cutlets 1/4 inch thick, about 1.5 lb total
- kosher salt
- freshly ground black pepper
- 1 cup shredded mozzarella
- 1 cup vegetable or canola oil
- chopped fresh basil for serving
Instructions
- In a medium pot over medium heat, heat oil. Add onion and garlic, stir, then reduce heat to low. Cover and cook 10 minutes. Uncover and cook until onion is soft and fragrant.
- Stir in crushed tomatoes and basil. Bring to a boil, then simmer 30 minutes until thickened. Season with salt and pepper. Discard basil.
- In one shallow bowl, combine panko, garlic powder, and 1 cup Parmesan. Place flour in another bowl. Beat eggs with 1 tablespoon water in a third bowl.
- Pat chicken dry, season with salt and pepper. Dip chicken in flour, then egg, then panko mixture, pressing to adhere.
- Mix mozzarella with the remaining 1 cup Parmesan.
- Heat broiler. Heat oil to 350°F in a heavy pot. Fry each chicken cutlet until golden brown, about 1 minute per side. Transfer to a wire rack.
- Spoon marinara sauce over chicken. Top with cheese mixture.
- Broil until cheese is melted and brown spots form, about 2 minutes.
- Serve with basil and extra marinara on the side.
Notes
For extra crispiness, let breaded chicken rest 5 minutes before frying. This helps the coating stick better.
