Classic Chicken Parmesan

Crispy, golden-fried chicken breast topped with bubbly melted mozzarella and parmesan, served over a rich, aromatic tomato sauce for a restaurant-quality meal.

Ingredients

• 2 chicken breasts
• 1 cup flour
• 2 eggs, whisked
• 1.5 cups breadcrumbs
• 1/2 cup parmesan cheese, grated
• 1/2 cup mozzarella cheese, shredded
• 400 g canned tomatoes
• 2 tbsp olive oil
• 1 shallot, chopped
• 2 cloves garlic, minced
• 1 tsp oregano
• 1/2 tsp chili flakes
• to taste salt
• to taste black pepper
• to taste garlic powder
• to taste sugar
• optional fresh parsley
• optional olive oil for drizzling

Instructions

1. 1Slice the chicken breast

   

   Place the chicken breast on a cutting board and carefully slice it horizontally into two thinner, even pieces. This helps the chicken cook quickly and evenly.

   Tip: Keep your hand flat on top of the chicken to hold it steady while slicing for better control.
2. 2Flatten the chicken

   

   Cover the chicken slices with a sheet of plastic wrap and use a rolling pin or the bottom of a flat pan to gently flatten them to an even thickness.

   Tip: Using plastic wrap prevents the chicken from sticking to your tools and keeps your workspace clean.
3. 3Season the chicken

   

   Generously season both sides of the flattened chicken breast slices with salt and freshly cracked black pepper.

   Tip: Seasoning before coating ensures the flavor penetrates the meat rather than just the breading.
4. 4Dredge in flour

   

   Place the seasoned chicken breast into a shallow tray filled with a mixture of flour, salt, pepper, and garlic powder. Press down firmly to coat both sides completely, shaking off any excess flour.

   Tip: Ensuring an even, light coating of flour helps the egg wash adhere better in the next step.
5. 5Dip in egg wash

   

   Carefully lift the floured chicken breast and dip it into a tray of whisked eggs. Make sure the entire surface is coated, allowing any excess egg to drip off back into the tray.

   Tip: Use tongs to handle the chicken to keep your fingers clean during the coating process.
6. 6Coat with breadcrumbs

   

   Place the egg-coated chicken into a tray containing a mixture of breadcrumbs, parmesan cheese, and a pinch of salt. Press the chicken firmly into the breadcrumbs to ensure a uniform, crunchy coating on all sides.

   Tip: For the best crust, press the crumbs into the meat rather than just rolling it.
7. 7Shallow fry the chicken

   

   Place the breaded chicken breast into a pan with hot salad oil. Use the shallow frying method, where the oil does not fully submerge the meat, to achieve a crispy texture on both sides.

   Tip: Keep the oil depth moderate to ensure even cooking without excessive absorption.
8. 8Baste the chicken

   

   After flipping the chicken, use a spoon to repeatedly baste the top of the chicken breast with the hot oil from the pan. This process accelerates browning and helps the chicken cook through evenly.

   Tip: Continuous basting is key to a perfectly golden and crisp crust.
9. 9Sauté aromatics

   

   Heat olive oil in a pot and add the chopped shallots, sautéing until fragrant. Then, stir in the finely chopped garlic and continue to fry until the mixture releases a rich aroma.

   Tip: Be careful not to burn the garlic, as it can turn bitter quickly.
10. 10Prepare tomato sauce

    

    To the sautéed aromatics, add half a can of tomatoes along with chili flakes and oregano for flavor. Season with salt and sugar to taste, then simmer on low heat for 10 minutes.

    Tip: The sugar balances the acidity of the tomatoes perfectly.

Storage & Reheating

Burn It Off

Frequently Asked Questions