mirror of
https://github.com/runyanjake/cooking.git
synced 2026-03-26 01:43:17 -07:00
100 lines
3.8 KiB
Plaintext
100 lines
3.8 KiB
Plaintext
---
|
|
title: "Classic Chicken Parmesan"
|
|
slug: "chicken-parmesan"
|
|
date: "2026-02-05"
|
|
lastUpdated: "2026-02-05"
|
|
category: "mains"
|
|
tags: ["italian", "chicken", "comfort-food", "family-friendly"]
|
|
dietary: ["gluten-free-option"]
|
|
cookTime: 45
|
|
prepTime: 20
|
|
totalTime: 65
|
|
difficulty: "medium"
|
|
servings: 4
|
|
author: "pws"
|
|
description: "A classic Italian-American dish featuring crispy breaded chicken topped with marinara sauce and melted cheese."
|
|
featured: true
|
|
---
|
|
|
|
# Classic Chicken Parmesan
|
|
|
|
A beloved Italian-American comfort food that combines crispy breaded chicken cutlets with rich marinara sauce and gooey melted cheese. Perfect for a family dinner or special occasion.
|
|
|
|
## Photos
|
|
|
|
|
|
*Golden-brown chicken topped with bubbling cheese*
|
|
|
|
|
|
*Perfectly crispy coating with melted mozzarella*
|
|
|
|
|
|
*Served alongside spaghetti with fresh basil*
|
|
|
|
## Ingredients
|
|
|
|
### For the Chicken
|
|
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
|
|
- 1 cup all-purpose flour
|
|
- 2 large eggs, beaten
|
|
- 2 cups Italian-style breadcrumbs
|
|
- 1 cup grated Parmesan cheese (divided)
|
|
- 1 teaspoon garlic powder
|
|
- 1 teaspoon dried oregano
|
|
- Salt and freshly ground black pepper to taste
|
|
- 1/2 cup olive oil (for frying)
|
|
|
|
### For the Sauce & Topping
|
|
- 2 cups marinara sauce (homemade or quality store-bought)
|
|
- 1 1/2 cups shredded mozzarella cheese
|
|
- 1/4 cup fresh basil leaves, torn
|
|
- Extra Parmesan for serving
|
|
|
|
## Instructions
|
|
|
|
### Prep the Chicken
|
|
1. **Pound the chicken**: Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
|
|
2. **Season**: Season both sides generously with salt and pepper.
|
|
|
|
### Set Up Breading Station
|
|
3. **Prepare three shallow dishes**:
|
|
- Dish 1: All-purpose flour
|
|
- Dish 2: Beaten eggs with 1 tablespoon water
|
|
- Dish 3: Breadcrumbs mixed with 1/2 cup Parmesan, garlic powder, and oregano
|
|
|
|
### Bread and Fry
|
|
4. **Coat the chicken**: Dredge each breast in flour (shake off excess), dip in egg mixture, then press firmly into breadcrumb mixture, coating both sides thoroughly.
|
|
5. **Heat oil**: In a large skillet, heat olive oil over medium-high heat until shimmering.
|
|
6. **Fry**: Cook chicken for 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Work in batches if needed. Transfer to a paper towel-lined plate.
|
|
|
|
### Assemble and Bake
|
|
7. **Preheat oven**: Set to 400°F (200°C) or turn on broiler.
|
|
8. **Assemble**: Place fried chicken in a baking dish. Spoon marinara sauce over each piece, then top with mozzarella and remaining Parmesan.
|
|
9. **Bake**: Bake for 10-12 minutes (or broil for 3-4 minutes) until cheese is melted and bubbly.
|
|
10. **Garnish and serve**: Top with fresh torn basil and serve immediately with pasta or a side salad.
|
|
|
|
## Notes
|
|
|
|
### Tips for Success
|
|
- **Even thickness**: Pounding the chicken ensures even cooking
|
|
- **Don't overcrowd**: Fry in batches to maintain oil temperature
|
|
- **Quality ingredients**: Use good marinara sauce for best flavor
|
|
- **Make ahead**: Bread chicken up to 4 hours ahead and refrigerate
|
|
- **Gluten-free option**: Substitute with gluten-free flour and breadcrumbs
|
|
|
|
### Storage
|
|
- **Refrigerate**: Store leftovers in an airtight container for up to 3 days
|
|
- **Reheat**: Warm in a 350°F oven for 15-20 minutes to maintain crispiness
|
|
- **Freeze**: Freeze breaded (uncooked) chicken for up to 2 months
|
|
|
|
### Variations
|
|
- **Baked version**: Skip frying and bake breaded chicken at 425°F for 20-25 minutes
|
|
- **Spicy**: Add red pepper flakes to the breadcrumb mixture
|
|
- **Extra crispy**: Use panko breadcrumbs instead of Italian breadcrumbs
|
|
|
|
## References
|
|
|
|
- Adapted from traditional Italian-American recipes
|
|
- Inspired by *The Silver Spoon* Italian cookbook
|
|
- Breading technique from classic French *cotoletta* method
|