Crispy Chicken Parmesan
Marinate chicken for several hours, or overnight, to create a wonderfully crisp crust in this classic dish.
Ingredients
- 2 eggs
- 1 tbsp minced garlic
- 2 tbsp fresh, chopped parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 large boneless chicken breasts, halved horizontally to make 6 fillets
- 1 cup Panko breadcrumbs
- 1/2 cup Italian breadcrumbs
- 1/2 cup grated Parmigiana Reggiano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup oil for frying
- 8 ounces fresh mozzarella cheese, sliced
- 1/3 cup shredded Parmigiana Reggiano
- 2 tbsp fresh chopped basil or parsley
Instructions
- In a large shallow bowl, whisk together eggs, garlic, parsley, salt and pepper. Add chicken and rotate to coat each fillet. Cover bowl with plastic wrap and allow to marinate for an hour, minimum, or overnight for the best flavor.
- Preheat oven to 430 degrees (unusual temperature, but accurate). Lightly grease a baking dish. Set aside.
- In a shallow bowl, mix breadcrumbs, panko. parmigiana, garlic powder and onion powder. Dip chicken into breadcrumb mixture to evenly coat.
- In a large skillet, over medium high heat, heat oil until shimmering, Fry chicken until golden and crispy (about 4 minutes per side).
- Place chicken in prepared baking dish and tip with 1/3 cup of sauce (see notes). Top each chicken breast with fresh mozzarella and parmigiana. Sprinkle with basil or parsley.
- Bake for 15-20 minutes, or until cheese is bubbling and chicken is completely cooked.
Notes
- I like to use my Marinara Sauce to top the chicken and accompanying pasta, but feel free to use the sauce of your choice.
- A simple, quick alternative sauce is to sauté a large, chopped onion and some garlic in olive oil. Add a 14 oz. can of tomato puree or crushed tomatoes. Season with salt, pepper, herbs of your choice and a pinch of sugar. Cook for about 10 minutes.