Chicken parmesan is an Italian classic that anyone can make and everyone will love. Beautifully seasoned chicken cutlets pan seared to crispy perfection and then topped with melty mozzarella served with a spicy flavorful tomato sauce over buttery pasta. Sounds amazing, right?
Well then let’s get started…
If you have a favorite tomato sauce, feel free to use that, but if you want to make your own, I cannot suggest this spicy garlic arrabbiata sauce enough. Its incredibly flavorful, garlicky and you control the amount of heat, so you can make it super spicy or just a tiny bit warm… whatever you love.
Check out my spicy garlic arrabbiata recipe and if you do want to make it with your chicken parmesan, start it first and it will be perfect by the time your chicken parm is ready to serve.
While your arrabbiata is simmering away on the stove, let’s start the chicken parmesan…
Begin by gathering three shallow bowls. Add 2 large eggs whisked well and seasoned with salt and black pepper into one of the bowls, 1/2 cup of all purpose flour seasoned with salt and black pepper in a second bowl and 2/3 cup of panko breadcrumbs and 1/3 cup of grated parmesan seasoned with salt and black pepper in the third bowl. Be sure to season all three bowls with a pinch of salt and black pepper. This is one of easiest ways to ensure you have a well seasoned breading on your chicken breasts.
Now that your breading is all set up, slice two boneless skinless chicken breasts in half horizontally and pound all four portions out into even thickness. You will notice that one end of the chicken if thicker, this is where I focus most of my pounding efforts, so the chicken cooks evenly throughout. You can pound the chicken with a meat tenderizer, a rolling pin or even a heavy sauce pan.
Once the chicken is even in thickness, season with garlic powder, onion powder and a pinch of cayenne pepper. Bread each portion by first dipping it into the flour and shaking the excess off. Next, dip the flour coated chicken into the egg mixture and finally, into the breadcrumb and parmesan mixture. Make sure that the entire surface of the chicken is coated generously in the breadcrumb mixture.
Once the chicken is coated, add 3 tablespoons of butter into a large skillet and place it over medium heat. Once the butter has melted, cook the chicken for 3-4 minutes on the first side. Once the underside is golden brown, carefully flip the chicken over and cook for another 2-3 minutes or until both sides are golden brown and the chicken is cooked through to an internal temperature of 165 degrees.
Once the chicken is done, transfer them onto a baking sheet.
Slice an 8 ounce ball of fresh mozzarella into about 8 slices. I always shoot for 2 slices per chicken breast.
Place 2 slices of mozzarella over each portion of chicken and turn your ovens broiler to high. Place the baking sheet on a center set rack in your oven and broil until the mozzarella has melted and begins to brown just a bit…
Now spoon some of that spicy garlic arrabbiata sauce over your chicken parmesan, shred a little parmesan and sprinkle some fresh parsley over the whole situation and get ready to enjoy one very delicious meal…
This golden brown chicken is seasoned beautifully and super crispy, which pairs so well with the melty mozzarella and rich, flavorful tomato sauce. There is a reason that chicken parmesan is such a popular dish worldwide. It is full of delicious flavors and fabulous textures. The ultimate comfort food.
My two favorite things to pair chicken parmesan with is either a nice buttery pasta or some creamy mashed potatoes. Serve with some crisp mixed greens and maybe a few slices of warm crusty italian bread (and why not?) and you will have yourself one fabulous, comforting meal.
Buon appetito!
Chicken Parmesan
Ingredients
- 2 large boneless skinless chicken breasts
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- a pinch of cayenne pepper (optional)
- 2 large eggs
- 1/2 cup of all purpose flour
- 2/3 cup of panko bread crumbs
- 1/3 cup of parmesan, grated fine
- salt and black pepper
- 3 tablespoons of butter
- 8 ounces of fresh mozzarella
- 1 cup of tomato sauce or marinara
- fresh parmesan, finely shredded (garnish)
- fresh parsley or basil, finely chopped (garnish)
- pasta, cooked (optional pairing)
Instructions
- Cut both chicken breasts in half horizontally and pound into even thickness throughout
- Season the chicken with garlic powder, onion powder and a pinch of cayenne pepper
- Prepare breading station by whisking 2 eggs seasoned with a pinch salt and black pepper in one shallow bowl, place 1/2 cup of all purpose flour seasoned with a pinch of salt and black pepper in a second shallow bowl and combine 2/3 cup of panko bread crumbs with 1/3 cup of grated parmesan seasoned with a pinch of salt and black pepper in a third shallow bowl
- To bread the chicken, lightly coat each portion in flour and allow the excess to fall off, then dip each flour coated cutlet into the whisked eggs and then transfer the egg dipped cutlets into the bread crumb mixture and coat generously
- Add 3 tablespoons of butter into a large skillet and place over medium heat
- Once the butter has melted, add the coated chicken and cook for 3-4 minutes on the first side
- When the underside is golden brown and crisp, carefully flip the chicken and cook for 2-3 minutes on the other side or until both sides are golden brown and the chicken is cooked through to an internal temperature of 165 degrees
- Transfer the pan seared chicken cutlets onto a baking sheet and top each cutlet with 2 slices of fresh mozzarella
- Turn you ovens broiler on high
- Place the chicken onto a center set rack in your oven and broil until the mozzarella has melted
- Transfer the chicken parmesan onto plates and top each portion with tomato sauce or marinara
- Garnish with finely shredded parmesan and finely chopped parsley
- Pair with pasta or mashed potatoes and enjoy!
