Chicken Parmesan | Recipe
Homemade chicken parmesan featuring a crust made of panko bread crumbs mixed with Parmesan cheese. Topped with a white wine marinara and fresh Mozzarella.
Want to know a not-so-secret secret? I want to make food people want to eat. I want to put recipes out into the world that you will use in your kitchen. I want to create recipes people will love, pass along and cherish. Recipes, that make people say, “that is the best [insert name of recipe here] that I have ever had!” It is a true desire of my heart. What can I say? I take food seriously and I really love making it.
That being said, I used this little ol’ search engine some of you might know of as Google to find out what recipes people are searching for. What is it that people want to know how to cook? I want to come up with that recipe. Turns out, a few of you out there might be in search of a descent recipe for Chicken Parm. Well guess what? I got your number friend. Number one recipe for Chicken Parmesan, that is. I loved it, the family loved it and I really hope you will love it too.
White Wine Marinara:
1 tablespoon olive oil
1 yellow onion, diced
3 cloves of garlic, minced
¾ cup dry white wine, such as Sauvingon Blanc or Pinot Grigio
28 ounce can crushed tomatoes
4 teaspoons granulated sugar
1 teaspoon Kosher salt
¼ teaspoon black pepper
Pinch of red pepper flakes
1 tablespoon fresh basil, minced
2 teaspoons fresh marjoram or oregano, minced
Method:
Add olive oil to a medium-sized saucepan over medium heat. Sauté onion until softened, about 5 minutes. Add minced garlic and sauté 30 seconds to 1 minute, until just softened and fragrant. Add white wine and raise heat to medium-high. Allow to simmer, 6-8 minutes, until reduced to a 1/4 cup or less. Add crushed tomatoes, sugar, salt, pepper and red pepper flakes to the saucepan, stir to combine, lower heat to medium-low. Simmer, covered, for an additional 20 minutes, stirring occasionally. Add basil and marjoram, stir, remove from heat and set aside until ready to use.
1 pound thin spaghetti
8 ounces Bocconcini (fresh Mozzarella), cut into thin slices
2 cups canola oil
2 pounds chicken cutlets (thinly sliced chicken breasts)
1 cup all-purpose flour
2 teaspoons Kosher salt
1 teaspoon black pepper
2 large eggs, slightly beaten
2/3 cup whole milk
1 cup Panko breadcrumbs
1 cup Parmesan cheese, freshly ground or grated
1 tablespoon fresh parsley, minced (optional)
Method:
Before beginning with chicken preparation, bring a large pot of heavily salted water to a roaring boil over high heat. Cook pasta according to package directions.
Lay Bocconcini slices evenly across a layer of paper towels, and top with an additional layer of paper towels, to absorb excess water.
For the chicken, in a large saute pan or skillet, heat oil over medium-high heat until it reaches 350°-375°. Have ready a cookie sheet lined with paper towels, topped with a cooling rack. In an assembly line, also have ready three breading pans, pie plates or shallow baking dishes.
In the first pan mix together flour, salt and pepper. In the next pan, whisk together eggs and milk. In the third pan, mix together breadcrumbs and Parmesan.
Dab any excess moisture off of the chicken with a paper towel. Begin dredging the chicken by coating both sides of each cutlet first in the flour, then the egg mix, followed by the breadcrumb and Parmesan mixture. Carefully drop into the oil, and fry for 2 ½ minutes on each side or until cooked through, taking care not to overcrowd the chicken in the pan. Place on cooling rack, and continue frying until all of chicken is cooked.
Turn on broiler. Place chicken on broiler-safe pan. Spoon sauce over each cutlet, top with Mozzarella and garnish with parsley, if desired. Broil just until cheese is melted and begins to bubble. Watch closely under broiler and do not step away. Remove chicken from the oven, serve with a side of spaghetti topped with marinara sauce. Enjoy.
Serves 6-8
Would pair well with:
A light red wine, such as Pinot Noir
A buttery white wine, such as Chardonnay
