Crispy Chicken Parmigiana
Rated 5.0 stars by 1 users
Category
Chicken
Servings
6
Prep Time
15 minutes
Cook Time
30 minutes
This is the best recipe you will find for chicken parmigiana!
Author:Audra Reddy
Ingredients
-
2 large eggs
-
3-4 garlic cloves, minced
-
2 T. fresh parsley, chopped
-
salt and pepper to season chicken
-
6 thinly sliced chicken breasts
-
1 1/2 - 2 cups buttermilk
-
1 cup panko breadcrumbs
-
1/2 cup italian breadcrumbs
-
1/2 cup freshly grated parmesan cheese, plus 1/3 cup more for topping chicken before baking
-
1 teaspoon garlic or onion powder (or 1/2 and 1/2)
-
1/2 cup olive oil
-
1 T. olive oil
-
1 large onion, finely chopped
-
6 garlic cloves, minced
-
14 oz can tomato puree
-
salt and pepper to taste
-
1 teaspoon italian seasoning
-
1 teaspoon sugar
-
8 oz. wet mozarella sliced thin (you can also use grated mozzarella)
-
1/3 cup freshly grated parmesan cheese
-
2 T. basil, chopped
For the chicken
For the sauce
For the topping
Directions
For the chicken
Preheat oven to 425° when you are ready to prepare the chicken (after it has marinated). Line a baking sheet with parchment paper. Prepare sauce.
Whisk together eggs, garlic, and parsley in a shallow dish. Season chicken with salt and pepper. Add chicken to egg mixture; cover and set aside to marinade at least 15 minutes, or you can prepare this step the day before.
When the chicken is finished marinating. Take each chicken breast and dip it in buttermilk.
Mix panko, bread crumbs, grated parmesan and garlic powder in a shallow bowl. Dip each chicken breast in breadcrumb mixture to evenly coat.
Heat oil in a large skillet over medium heat. Fry coated chicken until golden and crispy. Don't overcrowd the pan. You will have to do this in stages. Don't over cook the chicken - it will finish cooking in the oven.
Place the chicken on the parchment lined baking sheet. Top each breast with 2 T. tomato sauce, sprinkle with grated parmesan and two slices of mozzarella cheese. Top with chopped basil.
Bake for 15-20 minutes or until the cheese is melted and bubbling.
For the sauce
Heat oil in a medium sized pan. Fry onion until transparent, about 2-3 minutes. Add garlic until fragrant - about 30 seconds. Stir and add tomato puree, salt and pepper to taste, dried Italian seasoning and sugar. Cover with lid and simmer for 10 minutes. Taste for additional salt.
Recipe Note
I serve this with creme fraiche mashed potatoes and a salad. Of course, you need some warm garlic bread to acoompany this dish.
Leave a comment