Chicken Parmesan

5 from 1 vote

I have made my Chicken Parm too many times to count and I feel like I have perfected this recipe over the years. So, if you are looking for an authentic Chicken Parm recipe, look no further I promise you're gonna love this one!

Prep Time30

Cook Time30

Course: Main Course

Cuisine: Italian

Keyword: Chicken Parm, Chicken Parmesan, fried chicken, Italian dishes, pasta, spaghetti, tomato sauce

Servings:

Ingredients

Chicken Ingredients:

6 chicken breasts butterflied
6 large pieces of fresh mozzarella
1/2 cup parmesan cheese grated
salt and pepper to each side

Egg Bath Ingredients:

3 eggs
pinch of salt

Breadcrumb Ingredients:

2 cups Italian seasoned breadcrumbs
1/4 cup fresh Italian parsley chopped
1/3 cup parmesan cheese grated
pinch of salt

Tomato Sauce Ingredients:

450 grams spaghetti or bucatini
4 tbsp extra virgin olive oil
1 medium size carrot peeled
1/2 red bell pepper
3 cloves of garlic peeled
7 cups canned Italian tomatoes pulsed
1/2 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp salt more to taste
fresh basil

Instructions

If you are making the tomato sauce in this recipe start preparing the sauce. If you are not, scroll to start at #4.
To a large pan add your olive oil and set to medium heat. Once the oil is hot, add your carrot and red pepper and sauté on medium heat for about five minutes, just until the veggies start to brown. Reduce heat to low/medium and add your garlic, oregano and chili flakes. Saute for another minute or two, just to allow the garlic to become fragrant and roasted.
Pour in your crushed tomatoes. Bring to a light boil for about five minutes stirring often. Reduce heat to low/simmer and let cook uncovered for 20 to 30 minutes while you prepare your chicken.
Slice your chicken breasts almost in half, creating a butterfly shape.
(see video below for a video explanation)
Place the sliced chicken breast in between two pieces of parchment paper and using a rolling pin, pound the chicken until it's about a quarter inch thick.
Season both sides of the chicken breast with salt and pepper and set aside.
Prepare two seperate bowls: one with your egg bath ingredients and the other with your breadcrumb mixture ingredients.
Dip your chicken breasts into the egg bath mixture coating all sides evenly, then directly into the breadcrumb mixture pressing down, ensuring all sides of the chicken are covered evenly.
To a large frying pan add your vegetable oil and set to medium/high heat.
Once your oil is hot, drop your chicken into the pan. You may need to work in batches to avoid crowding the pan; fry on each side for about 3 to 4 minutes or until chicken is golden in colour.
Add an oven safe wire rack on a baking sheet and place your cooked chicken on the wire rack. Let rest for a couple minutes while you finish off your tomato sauce.
Add your salt to the tomato sauce, stir and taste.
Add your pasta to a large pot of boiling salted water and let cook while you assemble your chicken parm.
Add a very generous amount of tomato sauce to each piece of chicken, top with your fresh mozzarella and parmesan cheese.
Bake in the oven for about 6-7 minutes at 375 degrees, and broil for the last 1-2 minutes or until the cheese begins to bubble.
Strain your pasta and add the remaining tomato sauce, mix to combine.
Add a piece of chicken to the top of your pasta, top with fresh basil, more parmesan cheese and enjoy right away!

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