Lucas Delgado
Chicken Parmesan is a classic dish that has been passed down from generation to generation in many Italian-American families. It is a simple, one-pan recipe that can be made in under 30 minutes. The key to achieving perfectly crisp chicken cutlets is the breading technique, specifically a three-step process that involves dredging the chicken in flour, eggs, and a breadcrumb mixture. The chicken is then pan-fried or baked in the oven, resulting in a crispy, golden-brown crust. The breaded chicken cutlets are then smothered in tomato sauce and covered with mozzarella and Parmesan cheeses before being baked again until the cheese is bubbly and melted. Chicken Parmesan can be served in a variety of ways, including with pasta, on a roll, or with a side of salad or vegetables.
| Characteristics | Values |
|---|---|
| Chicken | Boneless, skinless chicken breasts |
| Cut | Halve chicken breasts horizontally to get thin pieces |
| Breadcrumbs | Panko, toasted until golden brown |
| Seasoning | Salt, pepper, parsley, garlic powder |
| Cheese | Parmesan, mozzarella, provolone |
| Sauce | Tomato sauce, marinara sauce |
| Cooking method | Pan-fried, baked |
| Cooking oil | Olive oil |
| Oven temperature | 400-450°F |
| Baking time | 10-25 minutes |
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What You'll Learn
Prepare the breading station
Preparing the breading station is a crucial step in achieving the perfect chicken parm. Before you begin, make sure you have all the necessary ingredients and tools. You'll need three shallow bowls for the flour, egg, and breadcrumb mixtures. In the first bowl, combine all-purpose flour with salt and pepper. You can also use a sifter or strainer to sprinkle the flour directly over the chicken breasts, ensuring an even coating on both sides. In the second bowl, whisk two large eggs with a fork until they are fully combined and there are no streaks of egg white. For a lighter version, you can use only egg whites. If you prefer a crispier crust, some recipes suggest adding melted butter or olive oil to this mixture instead of using a traditional egg wash.
In the third bowl, combine the breadcrumbs with grated Parmesan cheese and a pinch of salt. You can use store-bought breadcrumbs or make your own by blending or processing stale French bread. Toasting the breadcrumbs beforehand will ensure an extra crunchy texture and a golden colour. Some recipes also suggest adding olive oil, parsley, garlic powder, or other seasonings to this mixture for added flavour. Once you have your breading station set up, you can begin the process of breading the chicken cutlets.
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Bread the chicken
Breading chicken is a simple process, but there are a few tricks to getting it just right. Firstly, set up your breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a panko and Parmesan mixture. You can make your own breadcrumbs using stale bread, or buy pre-made ones. If you're making your own, add a little grated Parmesan to the breadcrumbs for extra flavour.
Next, season the chicken with salt and pepper and, if you like, a little butter or olive oil. Then, working with one piece of chicken at a time, dredge it in the flour mixture, shaking off any excess. Then, dip it into the egg mixture, followed by the breadcrumb mixture, gently pressing the breadcrumbs into the chicken so they stick. Use one hand for the dry ingredients and one for the wet to minimise mess.
Let the breaded chicken sit for about 15 minutes to allow the coating to adhere. Then, heat some olive oil in a pan over a medium-high heat and fry the chicken until golden brown on both sides. Finally, transfer the chicken to a baking dish and top with tomato sauce and cheese before baking in the oven.
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Fry the chicken
Now that your chicken is coated in breadcrumbs, it's time to fry it. Frying the chicken gives it an extra crunch and exciting flavor. Before frying, let the breaded chicken sit for about 15 minutes to allow the coating to adhere.
To fry the chicken, heat about 1/4 to 1/2 cup of olive oil in a large skillet or sauté pan on medium-high heat. You'll know the oil is hot enough when it starts to shimmer, but be careful not to let it smoke.
Work with one cutlet at a time and place it gently into the hot oil. Fry the chicken for about 2 to 4 minutes on each side, or until it turns golden brown. The exact cooking time will depend on the thickness of your cutlets, so keep an eye on them to avoid overcooking.
Once the chicken is golden brown, transfer it to a paper towel-lined plate to absorb any excess oil. If you're making a large batch, keep the fried chicken in a warm oven while you finish frying the rest.
After frying, you can serve the chicken as-is or take it a step further by baking it with a layer of tomato sauce and cheese. This will give you that classic Chicken Parmesan dish that's hard to resist.
Whether you choose to serve the fried chicken as-is or bake it further, you now have a delicious meal that's crispy, juicy, and full of flavor. Enjoy it on its own or with a side of pasta, salad, or roasted vegetables.
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Add sauce and cheese
Now that your chicken is breaded, it's time to add the sauce and cheese! But first, fry the breaded chicken in a pan with some olive oil until it's golden brown. You can also bake the chicken in the oven at 450°F for about 12 minutes.
Once your chicken is cooked, it's time to add the sauce. Be careful not to add too much sauce, as you don't want to make your chicken soggy. A little bit of sauce on top will do. You can always serve extra sauce on the side if you like. Use a good-quality tomato or marinara sauce, and spoon it over each cutlet.
Next, it's time to add the cheese. A classic combination is mozzarella and Parmesan cheese. Layer the mozzarella over each cutlet, and then sprinkle with the remaining Parmesan. You can also add some Provolone cheese for a tangy flavour.
Finally, bake the chicken in the oven at 400°F for about 10 to 12 minutes, or until the cheese is melted and bubbly. If you want the cheese to brown slightly, bake at a higher temperature of 450°F. Garnish with fresh basil, and your chicken parm is ready to serve!
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Bake in the oven
Once you've prepared your chicken cutlets for baking, you'll want to preheat your oven to a high temperature. Sources suggest preheating to 400°F or 450°F. A hotter oven will help to ensure your cheese browns slightly and your breadcrumbs crisp up without overcooking the chicken.
After breading your chicken, place the cutlets in a single layer on a baking sheet or in a baking dish. If you're using a baking sheet, lightly spray it with oil first. If you're using a baking dish, you can add a little sauce and cheese to the chicken before baking. Bake the chicken for 10 to 15 minutes, or until the chicken is cooked through and the breadcrumbs are golden and crispy.
If you didn't add sauce and cheese before baking, now is the time to add them. Spoon your chosen sauce over each cutlet, and top with cheese. Return the chicken to the oven and bake for another 5 minutes, or until the cheese is melted and starting to turn golden.
Your chicken parm is now ready to serve. You can garnish with fresh basil and red pepper flakes, and serve with pasta and the remaining sauce, or in a large roll.
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Frequently asked questions
The best way to bread chicken cutlets is to use a three-step breading technique. First, dredge the chicken in flour, then dip it into beaten eggs, and finally into a breadcrumb mixture.
The breadcrumb mixture is usually made of breadcrumbs, Parmesan cheese, salt, pepper, and olive oil.
Use one hand to dip the chicken into the egg mixture (your "wet" hand), and the other hand to dredge it in the flour and breadcrumb mixture (your "dry" hand). Gently press the breadcrumbs into the chicken so they stick.
Fry the chicken cutlets for about 3 to 4 minutes on each side, or until they are golden brown.
Bake chicken parm at 400°F to 450°F for 10 to 25 minutes, depending on the thickness of the cutlets.
