Chicken Parmesan
ID: 699f37cb...
A classic Italian-American comfort food featuring crispy breaded chicken thighs layered with rich marinara sauce, fresh mozzarella, and grated Parmesan cheese, baked to bubbly perfection.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Pound the chicken thighs to an even thickness and season with salt and pepper. → Coat the chicken systematically in flour, beaten eggs, and Panko breadcrumbs. → Shallow-fry the chicken cutlets in hot olive oil until golden brown and crispy. → Layer the crispy chicken, marinara sauce, fresh mozzarella, and Parmesan in a baking dish. → Bake at 375°F for 45 minutes until bubbling and melted.
Cooking Steps
Brief Cooking Order
Pound the chicken thighs to an even thickness and season with salt and pepper. → Coat the chicken systematically in flour, beaten eggs, and Panko breadcrumbs. → Shallow-fry the chicken cutlets in hot olive oil until golden brown and crispy. → Layer the crispy chicken, marinara sauce, fresh mozzarella, and Parmesan in a baking dish. → Bake at 375°F for 45 minutes until bubbling and melted.
Introduction
A classic Italian-American comfort food featuring crispy breaded chicken thighs layered with rich marinara sauce, fresh mozzarella, and grated Parmesan cheese, baked to bubbly perfection.
Step 1
Flatten the chicken thighs between sheets of parchment paper using a rolling pin or meat pounder until they are an even thickness of about 1/4 to 1/2 inch.
Step 2
Season the flattened chicken thighs generously on both sides with kosher salt and black pepper.
Step 3
Prepare three separate shallow bowls for dredging: one with all-purpose flour, one with three beaten eggs, and one with unseasoned Panko breadcrumbs.
Step 4
Dredge each seasoned chicken thigh in the flour (shaking off any excess), dip it completely into the beaten eggs, and then press firmly into the Panko breadcrumbs until fully coated.
Step 5
Heat about 1/2 inch of olive oil in a large skillet over medium-high heat. Drop in a breadcrumb to test; it should sizzle immediately when the oil is hot enough.
Ingredients List
Important Notes
Chicken thighs are recommended for their richness and juiciness, but boneless, skinless chicken breasts can be used as a direct substitute.
Use the 'dry hand, wet hand' method during dredging to keep your fingers clean and prevent breading buildup on your hands.
Avoid crowding the frying pan to ensure the cutlets get maximum crispiness instead of steaming.
Choose high-quality fresh mozzarella torn by hand instead of pre-shredded cheese to achieve a wonderfully gooey texture.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...