I love chicken parmesan! I only just learned to make it within the time I’ve been married. My mom bought me a large container of Italian seasoned breadcrumbs that I didn’t really know what to do with. I decided to give one of the recipes on the back a try and we loved it so much I’ve been making a version of it consistently ever since. It’s actually fairly easy to make, but it does have a lot of steps and sometimes cleaning up after I make it is not fun. I always try to use the fewest amount of dishes possible but somehow I always have a full sink afterwards.
Chicken parmsan is the perfect dinner for a cool fall or winter day, or for a random thunder storm crazed Saturday in the middle of July in Southern California. Which is why I made it last weekend. For more of a “lighter” meal I just make the chicken with a side of veggies. In the winter when a heavier meal is necessary, I will make pasta for the sauce and use only half the amount of chicken per person.
First, start by caramelizing some onions in a skillet. I only used half of a small onion but probably would’ve been fine using even a little less. I chopped the onion finely and threw them in with some butter.
When the onions are about half way done grab some cloves of garlic and throw them in the skillet with their skin still on. This roasts the garlic making it really soft and mellowing out the strong flavors.
Add in the can of tomato sauce…
and let simmer while the chicken is cooking – it’ll soak in the garlic and onion and deepen the flavors. If you have fresh basil or parsley you can add some of that in to the sauce to give it a little freshness.
Crack a couple eggs into a bowl with a tablespoon of water, salt and pepper and whisk together. And since the breadcrumbs are already seasoned there’s no need to add any more seasoning to them.
Since the chicken I used was really thick I sliced each piece in half to have thinner pieces which helps the chicken cook more evenly. This right here is probably the hardest step of the whole dish: slicing the chicken. Just be sure and use a really sharp knife on a cutting board. I actually use my left palm and press down on the chicken while I slice with my right hand – don’t try this if you’re new at it! Just slice slowly because the worst is when you end up with one extra-thin piece of chicken and then another that is still super thick.
Start by covering the chicken in the flour mixture…
then dunk it into the egg wash…
and finally into the bread crumbs. Pressing the crumbs into the chicken to help them really stick, and make sure everything is completely covered.
Set the chicken aside for about 10 minutes to rest – this will allow the breadcrumbs to adhere to the chicken and not come off when set into hot oil.
Heat up a 1/4-inch layer of oil in a heavy duty skillet and turn it on medium heat.
Make sure the oil is really hot when you set in the chicken, it really needs to sizzle when it’s put in. If not, the chicken and breadcrumbs will only soak in the oil and it won’t get crispy just soggy. The chicken only needs to be cooked for about 3-4 minutes on each side. If the oil seems like it’s getting too hot, turn it down just a tiny bit. You want the chicken to be a dark brown, not burnt.
If you keep the temperature about medium the whole time and flip after 4 minutes or when the bottom is crispy, you shouldn’t have a problem with cooking the chicken through. It’s always good to check the chicken when you pull it out because you can always put it back in the oil if needed.
When the chicken is finished cooking, set it on a paper towel for just a minute to drain off any excess oil.
When everything is ready, pour some of the tomato sauce over the chicken and then smother it in shredded fresh parmesan cheese.
It’s delicious and super flavorful and everything I love in a comfort dish on a cool evening.
It’s a great dish for anyone’s repertoire .. it’s simple but looks and tastes like you’ve been slaving over it for hours! Enjoy!
- 2 Chicken Breasts – sliced to create 4 thin pieces
- 1 cup Flour
- 1 T seasoning salt
- ½ teaspoon pepper
- 2 eggs
- 1 t water
- 2 cups Italian breadcrumbs
- ½ onion diced
- 1 T butter
- 2 cloves garlic
- 1-14 oz can Tomato sauce
- Fresh minced basil or parsley
- Parmesan Cheese
- Canola Oil
- Add the diced onion to a skillet with butter, saute until really soft and browning
- Add garlic cloves with skin to skillet and brown, once browned, squeeze softened garlic out of skin and mix with onion.
- Pour in the can of tomato sauce and keep heat low to simmer.
- Mix flour, seasoning salt and pepper in one dish.
- Mix two eggs with water in another bowl
- Add the breadcrumbs to a third bowl
- Take each chicken piece and cover with the flour mix, then dunk it into the egg wash, and then finally into the breadcrumbs. Completely cover.
- Set aside, add oil to skillet and turn on medium heat while chicken rests.
- Add chicken into skillet two pieces at a time, be sure the heat is hot. Cook for about 3-4 minutes and then flip over and cook for an additional 3-4 minutes. Set on paper towel to drain. Repeat with remaining chicken.
- Add fresh basil or parsley to tomato sauce
- Pour a few tablespoons of tomato sauce over chicken and then smother with parmesan cheese.