Recipe Background
What's better than chicken parmesan, one of the best dishes ever? The Best Crispy Chicken Parmesan, that's what! Pan frying the chicken until golden and crisp ensures each bite has the satisfying crunch you want, even as it puts on its finest suit of homemade marinara, melty mozzarella, and sharp parmesan. You're going to need the perfect pasta to ensure you can enjoy this Best Crispy Chicken Parmesan to the fullest: no other pasta will suffice!
What's better than chicken parmesan, one of the best dishes ever? The Best Crispy Chicken Parmesan, that's what! Pan frying the chicken until golden and crisp ensures each bite has the satisfying crunch you want, even as it puts on its finest suit of homemade marinara, melty mozzarella, and sharp parmesan. You're going to need the perfect pasta to ensure you can enjoy this Best Crispy Chicken Parmesan to the fullest: no other pasta will suffice!
Ingredients
For the sauce:
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- kosher salt to taste
- freshly ground black pepper to taste
- 3 cloves garlic chopped
- 1 (28-ounce) can fire-roasted crushed tomatoes undrained
For the chicken:
- 1 1/2 pounds chicken cutlets or chicken breasts, cut in half
- kosher salt to taste
- freshly ground black pepper to taste
- 2 large eggs
- 2 cups panko breadcrumbs
- 4 ounces parmesan cheese (about 1 cup) grated and divided
- 1/2 teaspoon garlic powder
- 2 1/2 cups canola oil for frying
- 6 ounces mozzarella cheese (about 1 1/2 cups) grated
Directions
- Preheat the oven to 350 degrees F.
- Heat the olive oil in a medium saucepan over medium-low heat.
- Add the onion and season it with the salt and the pepper.
- Cook, stirring occasionally, until the onions are soft, about 4-6 minutes.
- Add the garlic and cook until fragrant, about 2-3 minutes.
- Add the tomatoes and bring the mixture to a boil.
- Reduce the heat to a simmer and cook until the sauce has thickened, about 28-30 minutes.
- Season the chicken with the salt and the pepper.
- Beat the eggs until frothy in a bowl.
- In a second bowl, combine the breadcrumbs, 1/2 cup of the parmesan, the garlic powder, the salt, and the pepper.
- Heat the canola oil in a large cast iron pan or Dutch oven over medium heat until the temperature reaches 350 degrees F with an instant-read thermometer.
- Dredge the chicken in the egg, allowing the excess to drip off, and then in the breadcrumb mixture, pressing to help adhere.
- Gently lower the chicken into the hot oil and fry, turning once, until golden brown and cooked through, about 4-6 minutes.
- Arrange the chicken in the bottom of an 8x8-inch broiler-safe baking dish.
- Top the chicken with the marinara sauce, the mozzarella, and the remaining parmesan.
- Bake until warmed through, about 10-12 minutes.
- Switch the oven to broil and broil until the cheese is golden brown, about 1-2 minutes.
- Serve.
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