Recipe Background
Crispy Chicken Parmesan: A moving-day favorite for its comfort and universal appeal.
The first time I whipped up this Crispy Chicken Parmesan, I was knee-deep in boxes during my cousin’s moving day. With people bustling around, it was the perfect opportunity to introduce them to a dish that was as comforting as it was universally adored. My cousin, amidst the chaos, confessed that her new kitchen lacked any semblance of a well-stocked pantry, save for a can of tomato sauce and a neglected packet of panko crumbs. I felt like a culinary magician as I unearthed a block of parmesan and some fresh mozzarella from the cooler we had lugged over.
The kitchen quickly filled with the aroma of sizzling chicken as I strategically seared each coated breast to a golden crispness that promised satisfaction. I had learned the hard way many times to let the chicken rest awhile before frying—this magic pause ensured all that delicious breadcrumb coating remained intact when cooked. We garnished the top with chopped basil, which we found hidden behind a pot of spaghetti and filled the air with fresh notes. As the chicken baked, everyone gathered, absorbing the irresistible mix of bubbling cheese and robust tomato sauce scents that wafted through the space.
When the timer went off, their new home became a house full of grins and renewed energy. Looking back, this meal wasn’t just a culinary success; it was a snapshot of a family celebrating fresh starts and proving that good food could transform an ordinary moving day into a memorable gathering.
Ingredients
- 4 chicken breast halves skinless and boneless
- salt to taste
- freshly ground black pepper to taste
- 2 large eggs
- 1 cup panko breadcrumbs
- 3/4 cup parmesan cheese grated, divided
- 2 tablespoons all-purpose flour
- 2 teaspoons olive oil plus more, to taste
- 1/2 cup prepared tomato sauce
- 1/4 cup fresh mozzarella cut into small cubes
- 1/4 cup fresh basil chopped
- 1/2 cup provolone cheese grated
Directions
- Preheat the oven to 450 degrees F.
- Place the chicken breasts between two sheets of heavy plastic wrap on a level surface.
- Firmly pound the chicken with the smooth side of a meat mallet or the bottom of a frying pan to 1/2-inch thickness.
- Season the chicken with the salt and the pepper.
- In a shallow bowl, beat the eggs.
- Mix the breadcrumbs and 1/2 cup of the parmesan cheese in a separate shallow bowl.
- Place the flour in a sifter or a strainer and sprinkle the flour over the chicken breasts, evenly coating both sides.
- Dip the flour-coated chicken in the beaten eggs, and then into the breadcrumb-parmesan mixture, pressing the crumbs to adhere on both sides of the chicken halves.
- Let the chicken rest for 10-15 minutes.
- In a large skillet over medium-high heat, add enough of the extra olive oil to fill about 1/2-inch and heat until it shimmers.
- Add the chicken halves into the hot oil until golden, about 2 minutes per side. Don't worry if the chicken is not cooked through yet, as it will finish cooking in the oven.
- Transfer the chicken to a baking dish.
- Top each chicken breast with 2 tablespoons of the tomato sauce.
- Layer each chicken breast with equal amounts of the mozzarella, the basil, and the provolone cheese.
- Sprinkle each of the chicken halves with the remaining parmesan cheese and the remaining 2 teaspoons of the olive oil.
- Bake until the cheese is browned and bubbly and the chicken is cooked through at 165 degrees F, about 15-20 minutes.
- Serve.
×
