Easy Homemade Chicken Parmesan
ID: 5b4b46d4...
A crispy, cheesy, and juicy home-cooked version of the classic Italian-American restaurant favorite. By using thin chicken cutlets, a flavorful homemade red sauce, and a three-cheese blend (including fresh mozzarella), you get the ultimate flavor and cheese-pull experience.
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🍳 Cooking Flow
Slice chicken breasts horizontally, pound them thin, season with salt and pepper, and cure in the fridge for 30 minutes. → Sauté grated red onion and garlic in butter, fry with tomato paste, add crushed tomatoes with herbs, and simmer for 20 minutes. → Coat the cured cutlets in flour, whisked egg, and a mixture of microplaned parmesan, panko, and spices. → Pan-fry the cutlets in olive oil for 2 to 2.5 minutes per side until golden and crispy. → Top the crispy cutlets with the simmered sauce, mixed shredded cheeses, and fresh mozzarella slices, then broil until melted and bubbly.
Cooking Steps
Brief Cooking Order
Slice chicken breasts horizontally, pound them thin, season with salt and pepper, and cure in the fridge for 30 minutes. → Sauté grated red onion and garlic in butter, fry with tomato paste, add crushed tomatoes with herbs, and simmer for 20 minutes. → Coat the cured cutlets in flour, whisked egg, and a mixture of microplaned parmesan, panko, and spices. → Pan-fry the cutlets in olive oil for 2 to 2.5 minutes per side until golden and crispy. → Top the crispy cutlets with the simmered sauce, mixed shredded cheeses, and fresh mozzarella slices, then broil until melted and bubbly.
Introduction
A crispy, cheesy, and juicy home-cooked version of the classic Italian-American restaurant favorite. By using thin chicken cutlets, a flavorful homemade red sauce, and a three-cheese blend (including fresh mozzarella), you get the ultimate flavor and cheese-pull experience.
Step 1
Prepare the chicken: Slice each chicken breast horizontally in half to create thinner cutlets. Use your hand flat on top of the meat to guide your knife evenly.
Step 2
Pound the chicken: Place each cutlet between plastic wrap and pound with a heavy saucepan or meat mallet until they are uniform and thin (about 1/2 inch thick).
Step 3
Cure the chicken: Season both sides of the cutlets generously with salt and pepper, then place them on a sheet tray in the fridge for 30 minutes.
Step 4
Prep sauce ingredients: Grate 1/4 of a red onion on a box grater and roughly chop 2 cloves of garlic.
Step 5
Sauté aromatics: Melt butter in a medium pan over medium heat. Sauté the grated onion, chopped garlic, and 5g of salt for 3-4 minutes until translucent.
Ingredients List
Important Notes
Pounding the chicken into thin cutlets is essential; thick chicken breasts dry out easily and throw off the optimal meat-to-coating ratio.
Grating the red onion on a box grater allows it to cook down and soften much faster in the butter.
Using a microplane for the parmesan in the breading creates a fluffy, light, and extra-crispy crust when fried.
Using fresh mozzarella slices on top of the shredded cheese blend provides a luxurious, milky, and stretchy cheese pull that shredded cheese alone cannot achieve.
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