Chicken Parmigiana - A classic Italian comfort food dish of crispy breaded chicken topped with sauce and cheese.

One of the most requested meals from by my husband and friends is my chicken parmigiana.

This is exactly the kind of cooking that describes me. Italian comfort food is my specialty.

In general, it is thought that chicken parmigiana is a difficult and labor intensive dish to create. In fact, there are several steps but each step is relatively easy. Once you do it once or twice you will master it. The key for me is in the prep. You have got to get your breading station set up ahead of time. Also, you can't be rushed. Get all your chicken breaded before you heat your oil.

You can certainly use a jarred sauce (excuse me while I cringe over the thought) but a homemade sauce can be so easy and my thought is, why would you take all the time to create such a lovely homemade dish and then use a sub-par sauce?! I've included a recipe for a quick tomato basil sauce. In all seriousness though, I know there are some decent jarred sauces out there now. I even used them every now and then but for a dish like this, I like to go old school and do it all from scratch. There's a certain sense of accomplishment you know. I serve a Caesar Salad on the side and even make my own croutons. Too much?

Before I get a bunch of comments/emails telling me I'm not making it the "authentic" way. Save your breath. This is the way I grew up on chicken parm. I'm sure every Italian and not-so Italians all have their own version. This one is my version. Is it the right way? I don't know. I also don't care but it's delicious and it's how I roll. Enjoy!

NOTES: CHICKEN PARMIGIANA

When I remove the chicken from the skillet, I find it helpful to place on a paper towel lined plate to reduce excess oil.
While I recommend a fresh mozzarella, if not possible, you can use shredded
Be sure not to overcrowd pan when browning chicken. A crowded pan tends to steam rather than crisp.

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Chicken Parmigiana

foodyschmoody

A classic Italian chicken dish of crispy breaded chicken, topped with tomato sauce and fresh mozzarella cheese.

5 from 1 vote

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Ingredients

4 boneless chicken breasts pounded evenly and thin
2 eggs lightly beaten
1 C dry breadcrumbs increase by ½ C if using panko style
½ C flour all purpose
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper freshly cracked/ground
¼ C freshly chopped parsley
2-3 C tomato sauce
1 lb mozzarella, fresh sliced
vegetable, canola or other high smoke point oil enough to coat bottom of large skillet

Instructions

Create a breading station assembly line with 3 shallow bowls. In the first bowl, stir together the flour, salt & pepper. In the second bowl, lightly beaten eggs. The third bowl will be the breadcrumbs, seasoned with onion powder, garlic powder, a dash of salt and parsley (optional, add ¼ C shredded parmesan cheese).
Dip each piece of chicken first in the flour, second in the egg and last in the breadcrumb mixture. Set aside.
Preheat oven to 350 f.
Heat oil in large skillet over medium/high heat. Once oil is hot enough to gently sizzle when a breadcrumb is tossed in, place 1-2 coated chicken breasts in pan. Be sure not to overcrowd pan or breading will not get crispy. Cook 3-4 minutes or just until golden brown on each side (chicken will finish cooking in oven). Set aside and continue this process until all chicken is browned.
In a large baking dish, spread a thin layer of sauce (about ½ C). Place chicken over sauce and ladle a bit more sauce over each piece. The amount really depends on how saucy you like it.
Bake in oven, uncovered for 10 minutes. After 10 minutes, top chicken pieces with fresh mozzarella and return to oven for another 10 minutes or until chicken is cooked through.
Just before serving, top with fresh parmesan cheese and freshly cut ribbons of basil.