Chicken Parmesan

This optimized chicken Parmesan recipe features a crispy crust, less sauce, and the perfect blend of mozzarella and Parmesan cheese.

Ingredients

Instructions

1. In a large skillet, heat 1/4 cup olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant, about 5 minutes.
2. Add the crushed tomatoes and fresh basil leaves to the skillet. Simmer the sauce for 10 minutes, stirring occasionally, until thickened.
3. In a shallow bowl, mix together the panko breadcrumbs and 1/2 cup grated Parmesan cheese.
4. Dip the pounded chicken breasts in the beaten eggs, then dredge them in the panko-Parmesan mixture, pressing to help the crumbs adhere.
5. In a large skillet, heat 1/4 inch of vegetable oil over medium-high heat. Fry the breaded chicken in batches for 2-3 minutes per side, until golden brown and crispy.
6. Preheat the oven to 400°F. Place the fried chicken in a baking dish and top each piece with some of the prepared tomato sauce and shredded mozzarella cheese.
7. Bake for 10-12 minutes, until the cheese is melted and bubbly.
8. Serve the chicken Parmesan hot, garnished with additional fresh basil if desired.

Variations

• Add a sprinkle of Italian seasoning or red pepper flakes to the panko-Parmesan coating for extra flavor.
• Substitute fresh mozzarella slices for the shredded mozzarella cheese.
• Serve the chicken Parmesan over a bed of spaghetti or linguine.

Troubleshooting

• Q: Why is my chicken Parmesan soggy? A: Make sure to fully fry the chicken until it's crispy before baking, and use just enough sauce to cover the top rather than drowning the chicken.
• Q: How do I keep the breading from falling off? A: Ensure the chicken is thoroughly coated in the egg wash and panko-Parmesan mixture, and press the breading firmly onto the chicken before frying.