Chicken Parmesan

Name: Chicken Parmesan
Prep time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 (11- to 12-ounce) boneless, skinless chicken breasts; Salt; Freshly ground black pepper; 3/4 cup all-purpose flour; 3/4 cup whole milk; 2 large eggs, beaten; 1 1/2 cups panko; 1/2 cup finely grated Parmesan cheese (about 1/2 ounce); 1 cup olive oil; 3 cups Basic Tomato Sauce (see recipe intro); 1/2 cup thinly sliced fresh basil leaves (about 20 medium leaves); 8 ounces fresh mozzarella, cut into 12 thin slices

Chicken Parmesan Dairy Chicken Breast Dinner Italian-American Cheese Fried Food Main Dish Easy Medium Panko Breadcrumbs

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6 servings Easy

Total: 50 mins Active: 35 mins

24 Ratings

Ingredients (12)

3 (11- to 12-ounce) boneless, skinless chicken breasts
Salt
Freshly ground black pepper
3/4 cup all-purpose flour
3/4 cup whole milk
2 large eggs, beaten
1 1/2 cups panko
1/2 cup finely grated Parmesan cheese (about 1/2 ounce)
1 cup olive oil
3 cups Basic Tomato Sauce (see recipe intro)
1/2 cup thinly sliced fresh basil leaves (about 20 medium leaves)
8 ounces fresh mozzarella, cut into 12 thin slices

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Nutritional Information

Calories767
Fat51.78g
Saturated fat12.18g
Trans fat0.01g
Carbs32.23g
Fiber3.07g
Sugar6.91g
Protein43.52g
Cholesterol182.66mg
Sodium962.84mg
Nutritional Analysis per serving (6 servings) Powered by

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Chicken Parmesan is mistakenly considered an authentic Italian dish, but it’s (almost) as American as apple pie. In this version, panko breadcrumbs give it extra crunch and the chicken sits atop our Basic Tomato Sauce (or marinara recipe)loaded with basil.

What to buy: We started with 12-ounce chicken breasts and cut them in half to make 6 portions. Go ahead and use 6-ounce chicken breasts if you find them at your local market, though they are harder to come by these days.

Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.

Game plan: For a slacker solution, you could use good-quality store-bought tomato sauce.

This recipe was featured as part of our Italian-American Favorites recipe gallery.

by Kate Ramos

Tips for Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

2 of 3

Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

Instructions

1Heat the broiler to high and arrange a rack in the top third of the oven. Cut each chicken breast in half horizontally. Place 1 piece between 2 sheets of plastic wrap or in a resealable plastic bag and pound to an even thickness (about 1/4 to 1/2 inch thick) with a meat pounder or the bottom of a pan. Repeat with the remaining pieces of chicken. Season the chicken generously on both sides with salt and pepper; set aside.
2Place the flour in a wide, shallow dish, season well with salt and pepper, and mix; set aside. Combine the milk and eggs in another shallow dish and mix until the eggs are broken up; set aside. Mix the panko and Parmesan together in a third shallow dish.
3To bread the chicken, dredge a breast in the flour mixture and shake off the excess. Next, coat it in the egg mixture and let the excess drip off. Finally, press it into the panko mixture until it’s well coated. Set the breaded chicken on a large plate or baking sheet and repeat with the remaining breasts.
4Line a clean baking sheet with paper towels and set aside. Heat the olive oil in a large frying pan over medium-high heat until shimmering but not smoking, or 350°F on a deep-fry thermometer. Add the chicken in batches (don’t overcrowd the pan) and fry until golden brown, about 2 minutes per side. Remove to the paper-towel-lined baking sheet and repeat with the remaining chicken.
5While frying the last batch of chicken, bring the tomato sauce to a simmer in a small saucepan over medium-low heat. Once warmed through, stir in 1/4 cup of the basil and reserve the rest for garnish. Remove the paper towels and place the chicken directly on the baking sheet. Divide the mozzarella slices evenly among the breasts and place under the broiler until the cheese is golden and bubbly. (Rotate the baking sheet as needed for even browning.)
6To serve, ladle 1/2 cup of the tomato sauce onto each plate, top with chicken, and sprinkle with the remaining basil.

Beverage pairing: Kali Hart Monterey County Chardonnay, California. A good American Chardonnay for an Italian American dish. This white wine has a nice implicit fruity sweetness and a juicy acidity to make it a refreshing match for the chicken, tomatoes, and cheese.

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