House Favorite Chicken Parmesan
Ingredients
Crispy Chicken
- 1 lb. chicken breasts, sliced in half horizontally
- 1 1/2 teaspoons salt + freshly ground pepper to taste
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs + 1 cup traditional breadcrumbs
- oil for frying
San Marzano Tomato Sauce
- 2 tablespoons oil
- 2 shallots, minced
- 2 tablespoons tomato paste
- 1 28–ounce can San Marzano Style Crushed Tomatoes
- 1 teaspoon salt
Cheesy Top Layer
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Instructions
- 1
Season the chicken, front and back, with salt and pepper. Prepare three bowls: flour, egg, and panko + breadcrumbs. Add a pinch of salt to each bowl, stirring to combine.
- 2
Dredge the chicken in the flour until coated, shaking off excess. Then dip in the egg, and finally, press into the panko / breadcrumbs to coat.
- 3
Heat a shallow layer of oil (1-2 inches) in a wide skillet. When the oil is hot, add the chicken and fry for a few minutes on each side, until golden brown and cooked to a minimum temp of 165 degrees.
- 4
Heat the olive oil in large pot over medium heat. Add the shallots; sauté for 3-4 minutes.
3 min - 5
Add the tomato paste; sauté for another 3-4 minutes.
3 min - 6
Add the San Marzano tomatoes and salt; simmer for 15-20 minutes, or as long as you have.
15 min - 7
Turn the broiler on to high. Transfer 3/4 cup of your sauce into a small oven-safe pan. Add 2-3 tablespoons of mozzarella to the very center of the pan, in an even layer, on top of the sauce. Sprinkle with a tiny bit of Parmesan.
- 8
Broil for 4-5 minutes near the top of the oven, until the cheese is very golden brown and melty.
4 min - 9
Working quickly and carefully, gently tilt the hot pan over the chicken on a plate, so the sauce + bubbling browned cheese slides out on top of the chicken. Serve with garlic bread and salad if you want.
