Chicken Parmesan
ID: a98151cf...
A classic, comforting homemade chicken parmesan featuring crispy breaded chicken cutlets topped with a rich, aromatic homemade marinara sauce and a blend of melted mozzarella and parmesan cheese.
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🍳 Cooking Flow
Puree the canned tomatoes and simmer with olive oil, garlic, basil, and red pepper flakes for 45 to 60 minutes to make the marinara sauce. → Butterfly and pound the chicken breasts, then dredge them in flour, egg wash, and a breadcrumbs-parmesan mixture. → Shallow-fry the breaded chicken cutlets in oil until golden brown and cooked through, then drain on a wire rack. → Assemble by layering sauce, parmesan, chicken cutlets, more sauce, and a blend of mozzarella and parmesan cheeses in a baking dish. → Broil for about 1.5 minutes until the cheese is melted and bubbly before serving.
Cooking Steps
Brief Cooking Order
Puree the canned tomatoes and simmer with olive oil, garlic, basil, and red pepper flakes for 45 to 60 minutes to make the marinara sauce. → Butterfly and pound the chicken breasts, then dredge them in flour, egg wash, and a breadcrumbs-parmesan mixture. → Shallow-fry the breaded chicken cutlets in oil until golden brown and cooked through, then drain on a wire rack. → Assemble by layering sauce, parmesan, chicken cutlets, more sauce, and a blend of mozzarella and parmesan cheeses in a baking dish. → Broil for about 1.5 minutes until the cheese is melted and bubbly before serving.
Introduction
A classic, comforting homemade chicken parmesan featuring crispy breaded chicken cutlets topped with a rich, aromatic homemade marinara sauce and a blend of melted mozzarella and parmesan cheese.
Step 1
Strain and puree the two cans of peeled San Marzano tomatoes using a fine wire mesh strainer and a wooden spoon to separate the seeds and skin.
Step 2
In a cold pan, pour 1/3 cup of olive oil, 3 crushed garlic cloves, a handful of fresh basil, and a pinch of crushed red pepper flakes.
Step 3
Heat the pan over low heat until the mixture reaches a gentle sizzle to infuse the oil with garlic and basil aromas.
Step 4
Briefly remove the basil stems, then pour in the strained tomato puree. Return the basil to the sauce, season with 1/2 tsp of salt and 1/4 tsp of black pepper (or to taste), and stir well.
Step 5
Simmer the sauce over medium-low heat for 45 minutes to 1 hour, stirring occasionally. Cover with a splatter screen to prevent splatters.
Ingredients List
Important Notes
Letting the breaded chicken cutlets rest for 10 to 15 minutes before frying helps the breading adhere better and prevents it from falling off in the pan.
Simmering the sauce over low heat with a splatter screen keeps the kitchen clean while allowing the sauce to reduce and thicken.
Frying times will vary depending on the thickness of your chicken cutlets; thinner cutlets will cook much faster.
Using a mix of low moisture mozzarella (for stretch) and fresh mozzarella (for creaminess) yields a superior melted cheese topping.
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