Description
This Insanely Good Chicken Parmesan recipe features tender, crispy chicken breasts coated in a flavorful Calabrian chile-spiked batter and panko breadcrumb crust, fried to golden perfection and then baked under a bubbling layer of mozzarella and rich homemade tomato sauce. The sauce, made from sautéed onion, garlic, tomato paste, and crushed tomatoes simmered with herbs and a touch of sugar, perfectly complements the crispy chicken. Finished with fresh Italian parsley, this comforting Italian-American classic is perfect for a satisfying family meal.
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 2 eggs
- 1/2 cup flour
- 1/4 cup water
- 2 teaspoons Calabrian chile paste
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tablespoon dried oregano
- Kosher salt and pepper, to taste
- Canola oil, for frying (about 1/2 inch depth in skillet)
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter, divided
- 1/2 yellow onion, grated
- 2 garlic cloves, grated
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 28 oz can high-quality crushed tomatoes
- 2 teaspoons sugar
- 2 cups finely grated whole milk mozzarella
- 1/4 cup finely minced Italian parsley leaves
Instructions
- Make the tomato sauce: Heat olive oil and half the butter in a saucepan over medium heat. Add grated onion and garlic, cooking 2-3 minutes until soft. Stir in dried oregano and tomato paste; cook 1 more minute. Add crushed tomatoes, sugar, and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Stir in remaining butter and adjust seasoning. Let sauce cool; can be made ahead and refrigerated for up to 1 week.
- Prep the chicken: Butterfly the chicken breasts into 4 even pieces or pound to 1/2 inch thickness if breasts are small. Pat dry thoroughly and season both sides lightly with salt and pepper.
- Batter and bread the chicken: In a bowl, whisk together eggs, flour, Calabrian chile paste, water, salt, and pepper until smooth. In a shallow dish, mix panko breadcrumbs, parmesan, oregano, salt, and pepper. Dip each chicken piece into batter, shaking off excess, then coat well in breadcrumb mixture. Set aside on a plate or tray.
- Heat oil for frying: Pour canola oil into a high-sided skillet to about 1/2 inch depth. Heat over medium-high until oil reaches 350°F. Meanwhile, preheat oven to 400°F.
- Fry the chicken: Carefully lower chicken pieces into hot oil without overcrowding. Fry 3-4 minutes per side until coating is golden and chicken mostly cooked through. Transfer to paper towel-lined plate to drain and season with flaky salt while warm. Repeat with remaining pieces.
- Finish chicken in the oven: Place fried chicken on a parchment-lined baking sheet. Top each piece with about 1/3 cup tomato sauce and 1/2 cup shredded mozzarella. Bake for 10 minutes, then broil on high for 2-3 minutes until cheese is bubbly and browned. Garnish with chopped parsley and serve immediately.
Notes
- Butterfly chicken breasts carefully or pound evenly to ensure uniform cooking.
- Use a thermometer to maintain oil temperature at 350°F for perfect frying.
- The tomato sauce can be prepared up to 1 week in advance and refrigerated in an airtight container.
- For a spicier dish, increase Calabrian chile paste amount slightly.
- Make sure to drain chicken on paper towels after frying to avoid sogginess before baking.
- Use whole milk mozzarella for best melting and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
