Chicken Parmesan
ID: 5b2d8c8a...
A classic Italian-American comfort food featuring crispy, golden-brown pan-fried chicken cutlets topped with a vibrant, wine-infused tomato sauce with kalamata olives, melted provolone, fresh mozzarella, and grated parmesan cheese.
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🍳 Cooking Flow
Simmer the garlic, hot pepper flakes, white wine, and crushed tomatoes to make the sauce. → Set up a three-part breading station with seasoned flour, egg wash, and garlic-seasoned breadcrumbs. → Coat the chicken cutlets and pan-fry in olive oil until crispy and cooked through, then let them rest. → Stir olives, basil, and parsley into the sauce, then layer the chicken in a baking dish with sauce, provolone, mozzarella, and parmesan. → Bake at 450°F until the cheese is melted and bubbly, then serve with spaghetti.
Cooking Steps
Brief Cooking Order
Simmer the garlic, hot pepper flakes, white wine, and crushed tomatoes to make the sauce. → Set up a three-part breading station with seasoned flour, egg wash, and garlic-seasoned breadcrumbs. → Coat the chicken cutlets and pan-fry in olive oil until crispy and cooked through, then let them rest. → Stir olives, basil, and parsley into the sauce, then layer the chicken in a baking dish with sauce, provolone, mozzarella, and parmesan. → Bake at 450°F until the cheese is melted and bubbly, then serve with spaghetti.
Introduction
A classic Italian-American comfort food featuring crispy, golden-brown pan-fried chicken cutlets topped with a vibrant, wine-infused tomato sauce with kalamata olives, melted provolone, fresh mozzarella, and grated parmesan cheese.
Step 1
Heat 2-3 tablespoons of extra virgin olive oil in a pan over medium-high heat. Add the thinly sliced garlic and saute for a couple of minutes until lightly golden.
Step 2
Add the hot pepper flakes to the garlic, then pour in the white wine. Let the wine simmer for 3 to 4 minutes to reduce by half and cook out the alcohol.
Step 3
Pour in two cans of crushed peeled Italian tomatoes. Season with salt and pepper, stir well, cover with a lid, and let it simmer on medium heat for about 20 minutes.
Step 4
Set up the breading station: beat the eggs with a splash of milk in one dish. In another dish, mix breadcrumbs with granulated garlic, salt, and pepper. Season the flour with salt and pepper as well.
Step 5
Dredge each thin-pounded chicken cutlet first in the seasoned flour, then dip it into the egg wash, and finally coat it thoroughly in the seasoned breadcrumbs.
Ingredients List
Important Notes
Make sure to bring a large pot of salted water to a boil for the pasta before starting the chicken, as pasta water takes time to boil.
Pounding the chicken breasts thin ensures they cook quickly and evenly without drying out.
Seasoning every layer of the breading station (flour, egg, and breadcrumbs) is key to a flavorful chicken cutlet.
Add fresh herbs and olives at the very end of the sauce cooking process to keep their flavors bright and prevent bitterness.
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