Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
For the Tomato Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For Assembly:
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
- Cooked spaghetti or your choice of pasta (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken breasts in a single layer.
- Season the chicken breasts with salt and pepper on both sides.
- Set up a breading station with three shallow dishes. Place the flour in the first dish, the beaten eggs in the second dish, and the breadcrumbs mixed with grated Parmesan cheese in the third dish.
- Dredge each chicken breast in the flour, shaking off any excess. Dip the chicken into the beaten eggs, allowing any excess to drip off. Then coat the chicken in the breadcrumb mixture, pressing gently to adhere.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. You may need to work in batches depending on the size of your skillet.
- While the chicken is cooking, prepare the tomato sauce. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
- Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until slightly thickened.
- Place the cooked chicken breasts in the prepared baking dish. Spoon a generous amount of tomato sauce over each chicken breast.
- Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the top of each chicken breast.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
- Remove the chicken Parmesan from the oven and let it rest for a few minutes before serving.
- Garnish with fresh basil leaves, if desired, and serve the chicken Parmesan hot with cooked spaghetti or your choice of pasta on the side.
- Enjoy your delicious homemade chicken Parmesan, a classic Italian dish that’s sure to please your family and friends!
FAQs:
1. How do I ensure the chicken is crispy and not soggy?
Answer: To ensure the chicken is crispy, pat the chicken breasts dry before breading, and use a three-step breading process: dredge in flour, dip in beaten eggs, and coat with breadcrumbs mixed with Parmesan cheese. Fry the breaded chicken in a hot skillet with enough oil to cover the bottom of the pan. Cook until golden brown and crispy on both sides. Additionally, place the fried chicken on a wire rack to drain excess oil instead of directly on paper towels, which can make the crust soggy.
2. Can I bake the chicken instead of frying it?
Answer: Yes, you can bake the chicken instead of frying it for a healthier option. Preheat your oven to 425°F (220°C). Place the breaded chicken on a baking sheet lined with parchment paper or a lightly greased wire rack set over a baking sheet. Lightly spray the chicken with cooking spray to help it brown. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.
3. What type of cheese should I use for Chicken Parmesan?
Answer: The traditional cheeses used for Chicken Parmesan are mozzarella and Parmesan. Fresh mozzarella provides a creamy, melty texture, while grated Parmesan adds a salty, nutty flavor. You can also use provolone or a mix of Italian cheeses for extra flavor. Be sure to use freshly grated Parmesan for the best taste and texture.
4. How do I prevent the chicken from becoming dry?
Answer: To prevent the chicken from becoming dry, do not overcook it. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Thinner chicken cutlets cook more evenly and quickly, reducing the risk of drying out. Additionally, baking the chicken briefly after adding the sauce and cheese, just until the cheese melts, helps keep the chicken moist.
5. Can I make Chicken Parmesan ahead of time?
Answer: Yes, you can prepare parts of Chicken Parmesan ahead of time. Bread and fry (or bake) the chicken cutlets and store them in the refrigerator for up to 2 days or freeze them for up to 3 months. When ready to serve, reheat the cutlets in the oven, add marinara sauce and cheese, and bake until the cheese is melted and bubbly. You can also assemble the entire dish ahead and refrigerate it for up to a day before baking. If baking from the refrigerator, add a few extra minutes to the baking time to ensure it’s heated through.