HOW TO MAKE CHICKEN PARMESAN
This is the tastiest chicken parmesan ever prepared with a beautifully crispy coating, covered in a thick homemade tomato sauce, and topped with melting mozzarella cheese. This Chicken Parmesan is easy to cook and well worth the time you put into it. If you prefer a crunchy crumb coating to a soggy one, you have come to the right place. The very finest you have ever made!
One of the most well-liked, most well-known, and most often requested chicken dishes in the whole world is chicken parmesan, which is also known as chicken Parmigiana. However, the chicken often turns out to be too dry or without the appropriate amount of flavor or spice. The sauce lacks flavor, maybe because cheddar cheese rather than mozzarella was utilized, or something similar. Over the years, a good many of our readers have cited this chicken parmesan as being the recipe that they consider to be the very finest.
I have supplied you with a tomato sauce that I prepared from scratch so that you may enjoy the most satisfying tasting experience possible. You are more than free to use tomato sauce, marinara sauce, or pasta sauce that you have bought from the shop!!!
INGREDIENTS NEEDED TO PREPARE THE CHICKEN:
2 whisked eggs.
1 Tbsp.Of minced garlic.
2 Tbsp.Of fresh parsley – chopped.
Salt and pepper to season
Chicken breast fillets; I used 6.
1 Cup.Of Panko breadcrumbs.
1/2 Cup.Of Italian breadcrumbs.
1/2 Cup.Of freshly grated parmesan cheese.
1 Tsp.Of garlic or onion powder.
1/2 Cup.Of olive oil for frying.
INGREDIENTS NEEDED FOR THE SAUCE:
1 Tbsp.Of olive oil.
1 large chopped onion.
2 Tsp.Of minced garlic.
400 grams.Of tomato puree.
Salt and pepper to taste.
1 Tsp.Of dried Italian herbs.
1 Tsp.Of sugar.
THE TOPPING INGREDIENTS:
250 grams.Of shredded mozzarella cheese.
1/3 Cup.Of freshly shredded parmesan cheese.
2 Tbsp.Of fresh chopped basil or parsley.
Turn the oven temperature up to 430 degrees Fahrenheit / 220 degrees Celsius. Prepare a baking sheet (or another oven-safe dish) by spraying it lightly with nonstick cooking oil and setting it aside.
In a small bowl, whisk together the eggs, garlic, parsley, salt, and pepper. After the chicken has been properly coated in the egg, remove it from the mixture and set it aside.
Marinate for at least 15 minutes after covering it with plastic wrap and let it sit at room temperature (or overnight night if time allows for a deeper flavor).
When you are ready to start frying the chicken, combine the bread crumbs, Parmesan cheese, and garlic powder in a separate bowl until you are ready to use it. To get an equal coating, dunk the chicken into the breadcrumb mixture.
In a big skillet, bring the oil up to a temperature where it is hot and shimmering over medium-high heat. Fry the chicken until it is golden brown and crispy (about 4-5 minutes on each side).
Spread approximately a third of a cup of the sauce on top of each chicken breast and place the chicken on the prepared baking pan or dish (sauce recipe below).
Place two to three pieces of mozzarella cheese and about two teaspoons of parmesan cheese on top of each chicken breast. To finish, garnish with basil or parsley.
Bake for fifteen to twenty minutes, or until the cheese is bubbling and totally melted, and the chicken is cooked all the way through.
Warm the oil in a saucepan of around medium size. Fry the onion until it is translucent, which should take approximately 3 minutes, then add the garlic and fry it until it becomes fragrant (about 30 seconds).
Mix in the tomato puree, sugar, and Italian herbs, then season with salt and pepper to taste (If using). Simmer uncovered for 10 min, or till the sauce has thickened slightly, stirring occasionally. Try it out and see if it needs more salt or pepper.