Nothing beats the classic comfort of chicken parmesan, especially when it’s fried to golden perfection. This recipe brings a crispy twist to your dinner table that’s sure to delight.
Why This Recipe Works
- The double dredging in flour and breadcrumbs ensures an extra crispy coating that holds up under the sauce and cheese.
- Frying the chicken before baking locks in juices, keeping the meat tender and flavorful.
- A blend of mozzarella and parmesan cheese offers the perfect melt and flavor balance.
- Using a homemade marinara sauce elevates the dish beyond the ordinary.
- This recipe is versatile, allowing for easy adjustments to suit dietary needs or preferences.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup vegetable oil for frying
- Salt and pepper to taste
Equipment Needed
- Large frying pan
- Meat mallet
- Three shallow dishes for dredging
- Baking sheet
- Paper towels
Instructions
Prepare the Chicken
Start by pounding the chicken breasts to an even 1/2 inch thickness. This ensures they cook evenly and stay juicy. Season both sides with salt and pepper. Set up your dredging stations: flour in the first dish, beaten eggs in the second, and a mix of breadcrumbs and parmesan cheese in the third.
Dredge and Fry
Dredge each chicken breast first in the flour, shaking off excess. Dip into the eggs, then coat thoroughly with the breadcrumb mixture. Heat oil in a large frying pan over medium-high heat until shimmering. Fry the chicken for 3-4 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain.
Assemble and Bake
Preheat your oven to 375°F. Place the fried chicken on a baking sheet. Spoon marinara sauce over each piece, then sprinkle with mozzarella cheese. Bake for 10-15 minutes until the cheese is bubbly and slightly golden.
Serve Immediately
Let the chicken rest for a couple of minutes after baking. Serve hot, garnished with fresh basil or additional parmesan cheese if desired.
Tips and Tricks
For an even crispier coating, let the breaded chicken rest for 10 minutes before frying. This helps the coating adhere better. If you’re short on time, a good quality store-bought marinara sauce works fine, but simmering it with a pinch of sugar and fresh basil can enhance its flavor. For a healthier version, try baking the breaded chicken at 425°F for 20 minutes instead of frying, though the texture will be slightly different.
Recipe Variations
- For a spicy kick, add red pepper flakes to the breadcrumb mixture.
- Substitute the chicken with eggplant slices for a vegetarian version.
- Use gluten-free breadcrumbs and flour for a gluten-free option.
- Add a slice of prosciutto under the cheese for a saltier, richer flavor.
- Experiment with different cheeses, like provolone or asiago, for a unique twist.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can bread the chicken and refrigerate it for up to 24 hours before frying. This can actually help the coating stick better. However, for the best texture, fry and bake the chicken just before serving.
What’s the best oil for frying?
Vegetable oil is great for its high smoke point and neutral flavor, but canola or peanut oil are also excellent choices. Avoid olive oil for frying as it has a lower smoke point.
How do I keep the chicken crispy under the sauce?
The key is to apply the sauce sparingly and ensure the chicken is well-fried before adding it. Also, baking just until the cheese melts helps prevent sogginess.
Summary
This crispy chicken parmesan recipe is a foolproof way to bring a classic Italian-American dish to your table. With its juicy interior, crunchy coating, and cheesy topping, it’s sure to become a family favorite.
