Chicken parmesan is one of those dishes where its hard to get the right consistency. We wanted our chicken parmesan to be crispy and not drowned in the sauce but also very flavorful.
We looked at many recipes for this dish but ultimately we could not find one that offered the crispy chicken texture we were looking for.
Many of the recipes we looked at were drowned in sauce. In my opinion, this defeats the purpose of putting all of that work into making the chicken beautiful and crispy so we decided to just do our spin on this fantastic dish.
We use bread crumbs with a little bit of parmesan cheese to add extra crispiness. I learned this a long time ago when I tried the Atkins diet. Using cheese to fry foods is a great way to add flavor and texture.
The end result turned out really good in our opinion. Get Home Recipes has many other recipes and we hope you will find what you are looking for.
The chicken comes out moist and flavorful. We also used a basic homemade red sauce but a canned tomato sauce works well here too. Its really about the crispy chicken for me.
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 cup canola oil
- 1/2 Tbsp salt and pepper to taste
- 8 Oz freshly grated mozzarella
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 cup bread crumbs (Italian bread crumbs work well)
- 1/3 cup grated Parmesan cheese
- 1 cup tomato sauce
- 1/2 cup chopped basil
- 1 Lbs thick spaghetti
Instructions
Go ahead and make the pasta according to the package directions and set it aside.
Now its time to pound the chicken. I wrap a cutting board in tin foil so that I have a good place to pound the chicken. Place a piece of plastic wrap over the chicken and pound with the flat side of a mallet.
you want the chicken to be about 1/2 - 3/4 inches thick.
heat the oil in a pan over med-high heat and preheat oven to 450
combine the bread crumbs and parmesan in a large bowl
scramble the eggs in a baking dish that is large enough to dip and coat the chicken easily
put the flour on a plate and season it with the salt and pepper
now dredge the chicken into the seasoned flour and make sure to get the flour into all the crevices. shake off excess flour
dip the chicken into the eggs coating both sides well
then into the breadcrumb mixture. Pat the chicken into the crumb mixture, ensuring a good coat of the mixture on both sides
gently place the chicken into the hot oil and cook for 2 minutes per side
put the chicken in a large baking dish, top with sauce, then basil and mozzarella
bake for 20 minutes
This makes a flavorful chicken parmesan with a nice crispy crust
Enjoy!
If you enjoy this we think you will also like some of our other pasta dishes as well!
Creamy basil and sun dried tomato pasta with spinach
Italian Sausage and Beef Crock Pot Spaghetti and Meatballs
