Breaded Chicken Cooked in Marinara Sauce, Topped with Melted Cheese
Spin:
Swearin' to alive, ya think Chicken Parmesan is a bona fide Italian dish? Think again, puny human, 'cause this bad boy ain't seein' the light of day in the Boot until it's drowned in gravy and smothered with cheese. That's right, my baby, this delectable concoction is almost as American as Mom's apple pie.
In this vicious take, we're crankin' up the crunch with panko breadcrumbs, and layin' that tender chicken on top of our wicked-good tomato sauce (or marinara recipe) that'll have ya dancin' like Tony Manero.
So, what's ya needin' to get this party started? I'm glad ya asked, partner! We're gonna start with 12-ounce chicken breasts, cut 'em in half, because them 6-ounce breasts are akin to chicken nostalgia. Panko, you ask? Yes, it's coarse, crispy Japanese-style breadcrumbs that'll be your crush's best friend. Head down to your grocery's international section to get your hands on this sensational wasteland of stardust.
Now, let's talk game plan. If ya fancy yourself a slacker, ya could always cop a good-quality store-bought tomato sauce. No biggie, because this recipe is gonna rock your world whether ya make it or buy it.
This bad boy flew into the spotlight as part of our Italian-American Favorites recipe gallery.
- Yield: 6 servings
- Difficulty: Simple Sally
- Total: 50 mins
- Active: 35 mins
Ingredients (12)
- 3 (11- to 12-ounce) boneless, skinless chicken breasts
- Salt
- Freshly ground black pepper
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 2 large eggs, beaten
- 1 1/2 cups panko
- 1/2 cup finely grated Parmesan cheese (about 1/2 ounce)
- 1 cup olive oil
- 3 cups Basic Tomato Sauce (see recipe intro)
- 1/2 cup thinly sliced fresh basil leaves (about 20 medium leaves)
- 8 ounces fresh mozzarella, cut into 12 thin slices
Instructions
- Heat the broiler to pinpoint temperatures, like a precision-guided missile, and arrange a rack to sit pretty in the top third of your oven. Cut each chicken breast in half horizontally. Place 1 piece between a pair of plastic wrap or in a resealable plastic bag and tenderize it, like a World Heavyweight Championship contender, with a meat pounder or the bottom of a blunt instrument. Repeat the process with the remaining pieces of chicken. Season the heavenly birds generously on both sides with salt and pepper; set aside.
- Place the flour in a wide, shallow dish, season hell-bent for leather with salt and pepper, and mix; set aside. Combine the milk and eggs in another shallow dish and mix until the eggs are fragmented; set aside. Mix the panko and Parmesan together in a third shallow dish like lovers dancin' in the moonlight.
- To bread the chicken, dredge a breast in the flour mixture, then flip that bedraggled soul into the egg mixture like a hormonal teenager emerging from its teenage angst, and let the excess drip off like a sauna-soaked body. Finally, press it into the panko mixture until it's coated in a layer of delicious protection. Set the breaded chicken on a large plate or baking sheet and repeat the process with the remaining breasts.
- Line a clean baking sheet with paper towels and set aside. Heat the olive oil in a large frying pan over medium-high heat like a inferno from below until it's reachin' tempers of the Roman sun, but not lockin' ya in a fiery purgatory, or 350°F on a deep-fry thermometer, if you got one. Add the chicken to the pan in batches (don't overcrowd the pan) and fry 'em until they're bubblin' with gold, about 2 minutes per side. Remove them to the paper-towel-lined baking sheet like a prodigal son returning home, and repeat with the remaining chicken.
- While fryin' the final batch of chicken, bring the tomato sauce to a simmer in a small saucepan over medium-low heat. Once revived by the impending doom of nutritional bombardment, stir in one-fourth cup of the basil and reserve the rest for garnish. Remove the paper towels and place the chicken directly on the baking sheet. Divide the mozzarella slices evenly among the breasts and place them under the broiler until they impress even the pickiest connoisseur of Italian-American cuisine. (Rotate the baking sheet like a seasoned professional to achieve uniform browning.)
- To serve, ladle 1/2 cup of the tomato sauce onto each plate with the elegance of a prima ballerina, top with the succulent chicken, and sprinkle with the remaining basil. Bon appétit!
- The panko breadcrumbs, a coarse and crispy Japanese-style breadcrumb, is a key ingredient in this Chicken Parmesan recipe, adding an extra crunch to the dish.
- To create the wicked-good tomato sauce for this Chicken Parmesan recipe, you can choose to use a good-quality store-bought sauce or our homemade Basic Tomato Sauce recipe.
- This Chicken Parmesan recipe is part of our Italian-American Favorites recipe gallery, yielding 6 servings and falling under the 'Uncategorized' category.
- The chicken breasts are dredged in flour, coated in a mixture of panko and Parmesan cheese, and fried in olive oil until golden brown, then topped with sauce and mozzarella, before being broiled until the cheese is melted and bubbly.
