Chicken Parm
How to make fried chicken
To make the crispy chicken needed for perfect chicken Parm, start by using thinsliced chicken cutlets. That’s what restaurants use.
Purchase thin-cut boneless, skinless chicken breasts, or halve regular chicken breasts horizontally, creating two thin cutlets from each breast. Note that chicken plumps up as it cooks, so thin is ideal here. If your chicken cutlets are uneven (thicker in the middle than the ends), use a meat mallet to pound each cutlet into even thickness to ensure even cooking.
Be sure to pat your chicken dry before coating. Breadcrumbs don’t stick to wet chicken. And there’s nothing worse than losing your flavorful coating to the frying pan, so pat your chicken cutlets with a paper towel to remove all excess moisture. Then, evenly coat the chicken with flour, then egg, then breadcrumbs. When you get to the breadcrumb layer, press the coating gently onto the chicken to help it stick.
Beat your seasoned eggs until frothy to bond the flour and breadcrumb layers. Beating them ensures that the layer is light and airy, not dense. Once coated, use your fingers to gently remove any excess egg; you want a thin layer to hold the breadcrumbs, not a thick coating that will seep through.
Be sure to use a combination of breadcrumbs. The ultimate chicken parmesan crust is flavorful and crisp. The coating on this chicken gets its flavor from seasoned breadcrumbs and parmesan cheese, and its crunch from panko breadcrumbs that absorb less oil, which makes for a crispier crust.
Make sure your oil is hot before adding the chicken. When pan-frying breaded chicken, hot oil ensures that the coating stays in place and gets crisp. The ideal temperature of your oil is 325 F. If necessary, work in batches to keep the oil at a consistent heat (2 chicken cutlets at a time). I like to add butter to the oil, as this adds a tremendous amount of flavor.
Transfer your chicken to a wire rack after frying. Remember, we’re going for a crispy crust here. If you transfer the chicken directly to the sheet pan, you run the risk of a soggy bottom.
How to make the best chicken Parm
Make a homemade marinara sauce, if possible. This isn’t critical, but homemade sauce makes a huge difference when it comes to chicken Parmesan. And since you’re going to all that trouble to bread and fry the chicken before baking, why not add a simple homemade sauce on the stovetop? My sauce is quick and easy, and undeniably delicious. But, if this is a deal-breaker, go ahead and substitute your favorite brand of marinara sauce.
But, wait to sauce the chicken. To keep the chicken from getting soggy, top the cutlets with the sauce just before baking.
Pro tip: Since we’re using homemade marinara in this recipe, it’s warm – which means it won’t get the chicken soggy while heating up in the oven. If you’re starting with bottled marinara sauce, warm it before using.
Use both mozzarella and Parmesan cheeses. Chicken Parmesan is traditionally made with a combination of mozzarella and Parmesan cheeses. The mozzarella provides the buttery, stretchy quality, while the Parmesan adds a salty, nutty flavor.
Fun fact: Chicken Parmigiano is basically chicken Parmesan, just made with authentic Parmigiano-reggiano from Italy.
Choose whatever cheese you want; but I strongly recommend whole milk mozzarella and freshly grated Parmesan or Parmigiano-reggiano cheese.
Bake the chicken on a sheet pan instead of a baking dish. This might seem like an unusual tip, especially because most chicken Parmesan dishes call for a baking dish. Here’s the problem with that: A baking pan has sides, or barriers to direct heat. When you cook your crispy, pan-fried chicken in a baking pan (under a blanket of sauce and cheese) the chicken steams, which produces a soggy crust. Baking the chicken on a sheet pan guarantees crispy chicken, from the first bite to the last. Yes, some of the cheese will melt off the chicken and onto the pan, but it won’t burn.
Speaking of cheese, if it isn’t as brown as you want, put the pan under the broiler.
Once your chicken is cooked through, don’t be tempted to keep cooking to get the cheese golden and bubbly. You risk overcooking the chicken. Simply pop the pan under the broiler for a minute or two.
What to serve with chicken Parmesan
Keep your side dishes simple. Chicken Parmesan is clearly the star of the show here, so you need little else. I suggest a plate of hot pasta tossed in olive oil or butter, steamed or roasted vegetables, and a Caesar or mixed green salad on the side.
Questions or comments? Email the culinary team at cooking@azcentral.com.
Chicken Parmesan
You can make this chicken Parmesan in advance. Just not the whole thing. To prepare this dish in advance, bread and pan-fry the chicken as directed. Once cooled, place the chicken in an airtight container and refrigerate for up to 2 days. When you’re ready to finish the dish, warm the chicken on a baking sheet, in a 350-degree oven, for 5 to 10 minutes before proceeding with the recipe.
Store leftover chicken Parmesan in an airtight container in the refrigerator for up to 4 days. Reheat the chicken on a baking sheet, loosely covered with foil, in a 350-degree oven for about 20 minutes.
Makes: 4 servings For the marinara sauce (or substitute 1 1⁄4 cups store-bought marinara sauce)
1 tablespoon olive oil
1⁄4 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon Italian herb seasoning 14-17 ounces tomato sauce or tomato puree
1 teaspoon granulated sugar, optional
For the chicken
1⁄2 cup all-purpose flour
Salt and freshly ground black pepper 2 large eggs
1⁄2 teaspoon Italian seasoning
1⁄2 cup panko breadcrumbs
1⁄2 cup Italian breadcrumbs
1⁄2 cup freshly grated Parmesan cheese, divided
⁄2 teaspoon garlic powder
1
4 thin-cut, boneless, skinless chicken breasts, or two regular chicken breasts, halved horizontally to make 4 thin cutlets
1⁄4 cup olive oil
1⁄4 cup butter, preferably unsalted
To finish the dish
8 ounces whole milk mozzarella cheese, sliced
Chopped fresh parsley or basil, for serving
Preheat the oven to 400 F. Line a large baking sheet with parchment paper or foil.
Make the sauce: To make the marinara sauce, heat the oil in a medium saucepan over medium heat.
Add the onion and cook for 3 minutes, or until soft. Add the garlic and Italian seasoning and cook for 30 seconds, until the herbs are fragrant. Add the tomato sauce and sugar (if using) and bring to a simmer.
Reduce the heat to low, partially cover and simmer for 10 minutes. Season to taste with salt and black pepper and set aside.
Make the chicken: In a shallow dish, combine flour, 1 teaspoon of salt and 1⁄4 teaspoon black pepper. Mix well.
In a second shallow dish, whisk eggs and Italian seasoning until light and frothy.
In a third shallow dish, combine both breadcrumbs, 1⁄4 cup of the Parmesan cheese and garlic powder.
Pat the chicken cutlets dry with a paper towel. Add the chicken to the flour mixture and turn to coat completely (coat every nook and cranny). Shake off excess flour.
Transfer the chicken to the eggs and turn to coat. Use your fingers to slide excess egg from the chicken. Transfer the chicken to the breadcrumb mixture and turn to coat. Gently press the breadcrumbs into the chicken to make sure they stick.
Heat the oil and butter together in a heavy skillet over medium-high heat. When the butter has melted, and the temperature has reached 325 F, add the chicken in batches (two cutlets at a time). Fry for 2 to 4 minutes per side, until browned and crisp. Remove the chicken with a slotted spatula and transfer to a wire rack.
Bring it all together: Transfer the fried chicken to the prepared baking sheet and top with the sauce, about 1⁄4 cup of sauce per cutlet (reserve any extra sauce for serving), mozzarella cheese and remaining 1⁄4 cup of Parmesan cheese. Repeat with remaining cutlets. Bake at 400 F for 15 to 20 minutes, until the chicken is cooked through (165 degrees on a meat thermometer) and the cheese melts. If desired, place the pan under the broiler to brown the cheese.
Top with parsley or basil and serve immediately.