This is another one of my favorite dishes, and has been ever since I was a kid. If you are looking for recipes with chicken, look no further. This is, to me, the best recipe you can make with chicken breast. As far as chicken recipes go, you can easily wear out on chicken and chicken breast, but a nice helping of Chicken Parmesan quickly brings that zest back to life. The flavor profile, with the savory taste of chicken, combined with the crunch of the bread crumbs and zest of the mozzarella, is tough to beat. Pair this with a nice pasta and marinara recipe and you have struck gold.
So some restaurants call this Chicken Parmesan, and some refer to it as ‘Chicken Parmagiana.’ I dont think there is actually a difference, though I do like checking the menu to see how the restaurant spells it. Chicken parm has become ubiquitous, with just about every grinder and subway shop offering a variation of it smothered in cheese, often with precooked patties reheated with some sauce and mozzarella. Some do it better than others.
Still, other restaurants will whip out the chicken patty (Sysco, anyone?) and dab a little sauce on it with some mozz, and pass it off as an entree–always a sad moment when the plate hits the table. On the other hand, some do it justice. There is a great Italian restaurant in town here that does a decent chicken parm. Ultimately, however, my family have grown to love the food we make at home the best. We can tweak and control every nuance of the flavor, and we know exactly what goes into it.
I hope you enjoy this recipe. I have tried many variations of it, including deep frying versus only baking the cutlet, and feel that a hybrid approach works best with some quick sauteeing and then finishing in the oven. What makes this dish even better is when you combine it with your own marinara–so easy and tastes WAAAAY better than anything from a jar. Nothing pairs better with chicken parm than a nice recipe of pasta alongside it–all made from scratch!
Best Chicken Parm Recipe Ever-Really Really
Equipment
- Large chicken fryer pan
- 1 shallow bowl for eggs / dipping
- 2 small plates for flour and breadcrumbs
- Cookie / Baking sheet / pan
- Parchment Paper (optional, but makes cleanup easier)
Ingredients
- 3 plump chicken breast halves A whole breast is usually two pieces–each side of the breast. When sold in 'packs,' each half is usually one of those plump pieces in the pack, so you want 3 of these pieces. Each piece will be made into 3 cutlets–enough for 4 people with leftovers.
- 2 large eggs
- 3/4 cup white flour
- 3/4 cup bread crumbs Italian style preferred, but Panko or plain also good
- 3/4 lb mozzarella. Thin sliced from deli is best or a 1 lb package with some leftover works.
Instructions
- Take a chicken breast and slice thinly in 3 equal cutlets. Place your palm flat on the breast and slide sharp knife along length of breast. Cover the bottom of the chicken fryer pan with extra virgin olive oil (about 6 tablespoons) and place on medium heat. Do not turn up too high as olive oil has a low smoking temp.
- Preheat your oven to 350 degrees. Place on convection bake.
- Crack the 2 eggs in a shallow bowl and lightly scramble with a fork or spoon. Dump the flour on one plate, and the breadcrumbs on the other. Keep all 3 dishes close to each other, working in a station format
- Dredge a cutlet in the flour, patting lightly to press the flour in. Flip and repeat the process, ensuring the cutlet is completely covered in the flour.
- Next, take a fork and prick into the cutlet to hold it, and dip into the egg, gently stirring it to coat it evenly on both sides.
- Lastly, dredge the egg-coated cutlet through the breadcrumbs, covering both sides as much as possible.
- Place the first coated cutlet into the hot oil. Quickly repeat the process on the other cutlets OR, you may prepare all cutlets ahead of time and add several at a time. Cook each side for about 3 minutes. Take a fork or spatula and gently turn over and repeat. You are looking for a solid, golden-brown color, but not cooking the cutlet all the way through If you flipped too soon, just leave it alone and let the other side cook. You can flip it back over to finish once this new side is done cooking.
- Transfer the cutlet to a parchment-lined baking pan. Repeat until all are browned. Again, you are only looking to partially cook the cutlets. They will get finished in the oven. Resist nibbling on them since they will not be fully cooked and the insides will still be slightly pink.
- Place a few thin slices of mozzarella on each cutlet. You can use shredded mozzarella, but I like just either buying thin slices or slicing a block myself.
- Place in the oven on a middle rack. Bake for about 15 minutes in a convection oven, and slightly longer in a conventional oven. Since we are slicing each breast into 3 cutlets, the cutlets do not need that long to cook.
- Remove from oven and let sit for a few minutes while you prep your accompaniments. I usually pair these with spaghetti no. 5 and homemade marinara. You are ready to rock! You did it!
