Chicken Parmesan – A Beautiful Mess

This easy chicken parmesan, or chicken parmesan as I like to call it, is one of those meals that I order at restaurants but haven’t made at home in a long time. But no more! It’s very easy and delicious. Plus, you can customize and serve this chicken parmesan recipe you Like.

I like thin and crispy chicken parm with tomato sauce and garlic bread. However, you can also serve this over noodles or rice, or just eat it on its own. It’s very delicious and filling.

Related: Then try the pesto pasta, manicotti, baked ziti, or lasagna. Hmm!

material

• Chicken – skinless chicken breast
• salt
• black pepper
• all-purpose flour
• milk
• italian bread crumbs
• parmesan cheese
• canola or vegetable oil
• Tomato sauce – your choice: homemade marinara sauce, vodka sauce, pomodoro sauce
• mozzarella cheese
• fresh basil

You can also serve it with French bread, spaghetti noodles, or rice.

How to make chicken parmesan cheese

First, cut the chicken breast in half lengthwise. Some people pound the chicken with a meat mallet or rolling pin to make it thinner, but I simply cut it in half.

Season both sides of the chicken cutlet generously with salt and pepper. Dip in flour to coat the outside. Then soak it in milk. Next, add Italian breadcrumbs. To do this, use a shallow bowl, pie pan, or rimmed dish.

In a large pot or skillet, add enough oil to fry (about 1/2 inch or more). Over medium heat, sear the breaded chicken for 2 minutes on each side.

Place chicken on a lightly oiled baking dish or baking sheet and top with tomato sauce, grated Parmesan, and mozzarella. Bake in the oven at 450°F for 10-12 minutes. The cheese should be melty and the chicken should be golden brown. Top with fresh basil and enjoy.

Tips and Alternatives

• For breadcrumbs, you can also use a mixture of two eggs instead of milk, if you prefer. I think this makes the crumbs a little thicker, but it works. Another option is buttermilk instead of milk. This simply adds a little more flavor and acidity.
• Bonus points – add Parmesan cheese to your breadcrumbs! Use the powdered version and mix it with Italian breadcrumbs.
• To make sure the chicken is done, use a meat thermometer to check the thickest part. Must reach 160°F.
• Serve with warm additional sauce. This will keep the Chicken Parmesan from getting soggy when baking.
• I like fresh basil, but you could also use fresh parsley, rosemary, or thyme. If you want to add a little more spiciness, we recommend sprinkling with red pepper flakes.
• Leftovers can be stored in an airtight container in the refrigerator for several days. In my opinion, chicken parm is not the best leftover. So, if I have leftovers, I chop them up and mix them into pasta or salads. I find this to be more effective than reheating and recreating the meal.

More chicken dinner ideas