Chicken Parmigiana is crispy breaded and fried chicken breast, covered in Fresh Tomato Marinara. It is topped with both parmigiana and provolone cheeses. You’ll be coming back to this recipe over and over again. It really is that good.
What you need
Boneless, skinless chicken breasts
Parmigiana
Provolone
Vegetable oil
Flour
Eggs
Panko bread crumbs
Garlic powder
Onion powder
Cayenne pepper
Salt
Pepper
First prepare the chicken breasts. Place a chicken breast flat on a cutting board. Place your hand on top of the breast and cut the breast in half horizontally, making two thin chicken breasts. Repeat with the second chicken breast. Place a thin chicken breast inside a plastic bag or plastic wrap and lightly pound it out. Especially pound the thickest end to make the chicken breast the same thickness.
Prepare the breading for the chicken. I use 3 pie pans as they are wide enough for the chicken breast, but have a better edge than a plate. The first pan will hold the flour, seasoned with garlic powder, onion powder, cayenne pepper, salt and pepper. Mix the seasonings into the flour with a fork. You can use the same fork to mix up the eggs in the second pan. The third pan holds the panko bread crumbs. Dredge each chicken breast in flour, then dip it in the beaten eggs, followed by a good coating of panko bread crumbs. Set each one on a sheet pan with a rack as you go. Let them rest for a few minutes to help the coating adhere to the chicken.
Heat the vegetable oil in a large cast iron or stainless steel pan. There should be enough oil to come slightly above the sides of the chicken breast, about half way up the side of the pan. The amount of oil depends on the pan. When the oil is very hot and shimmering, fry the chicken breasts two at a time. You don’t want to crowd them or they won’t fry well and be crispy. Cook them 3-5 minutes on each side, until crispy and golden brown. Check with a meat thermometer that they have reached 165 degrees. Set them aside to rest for a few minutes.
When the oil has cooled off a little, pour it into a receptacle that can take heat to be disposed of. Wipe out the pan well and put one third of the Fresh Tomato Marinara in the bottom of the pan. Place the 4 chicken breasts in the pan and top them in the middle with another third of the marinara.
Top each piece of chicken with freshly shredded parmigiana and then a slice of provolone. Place the pan under the broiler until the cheese has melted and slightly browned.
Serve with pasta of your choice covered with the remaining third of the marinara. Top with additional freshly shredded parmigiana. Enjoy!
Chicken Parmigiana with Fresh Tomato Marinara
Chicken Parmigiana is crispy breaded and fried chicken breast, covered in Fresh Tomato Marinara. Topped with parmigiana and provolone.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 pint Fresh Tomato Marinara
- ½ cup freshly shredded parmigiana + more for finishing
- 4 slices provolone
- Vegetable oil – enough to fill your pan halfway
- 1 cup flour
- 2 eggs
- 1 ½ cup panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ - ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ¼ teaspoon pepper
Directions
- Step 1 Place a chicken breast flat on a cutting board. Place your hand on top of the breast and cut the breast in half horizontally, making two thin chicken breasts. Repeat with the second chicken breast. Place a thin chicken breast inside a plastic bag or plastic wrap and lightly pound it out. Especially pound the thickest end to make the chicken breast the same thickness.
- Step 2 Prepare the breading for the chicken. I use 3 pie pans as they are wide enough for the chicken breast, but have a better edge than a plate. The first pan will hold the flour, seasoned with garlic powder, onion powder, cayenne pepper, salt and pepper. Mix the seasonings into the flour with a fork.
- Step 3 You can use the same fork to mix up the eggs in the second pan.
- Step 4 The third pan holds the panko bread crumbs.
- Step 5 Dredge each chicken breast in flour, then dip it in the beaten eggs, followed by a good coating of panko bread crumbs. Set each one on a sheet pan with a rack as you go. Let them rest for a few minutes to help the coating adhere to the chicken.
- Step 6 Heat the vegetable oil in a large cast iron or stainless steel pan. There should be enough oil to come slightly above the sides of the chicken breast, about half way up the side of the pan. The amount of oil depends on the pan. When the oil is very hot and shimmering, fry the chicken breasts two at a time. You don’t want to crowd them or they won’t fry well and be crispy. Cook them 3-5 minutes on each side, until crispy and golden brown. Check with a meat thermometer that they have reached 165 degrees. Set them aside to rest for a few minutes.
- Step 7 When the oil has cooled off a little, pour it into a receptacle that can take heat to be disposed of. Wipe out the pan well and put one third of the Fresh Tomato Marinara in the bottom of the pan. Place the 4 chicken breasts in the pan and top them in the middle with another third of the marinara.
- Step 8 Top each piece of chicken with freshly shredded parmigiana and then a slice of provolone. Place the pan under the broiler until the cheese has melted and slightly browned.
- Step 9 Serve with pasta of your choice covered with the remaining third of the marinara. Top with additional freshly shredded parmigiana.
