Classic Chicken Parmesan

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is probably my favorite Italian recipe for chicken. What’s not to like about a chicken breast covered with a crispy bread coating smothered in a rich homemade tomato sauce and melted mozzarella cheese and served with your favorite pasta!

Classic Chicken Parmesan

2 large eggs

1 tablespoon minced garlic

2 tablespoons fresh chopped parsley

salt and pepper to taste

3 large chicken breasts sliced horizontally to make 6 fillets

1 cup Panko breadcrumbs

1 cup flour

1/2 cup Italian bread crumbs

1/2 cup fresh grated parmesan cheese

1 teaspoon garlic powder

3 tablespoons olive oil for frying

Homemade sauce (see below) or Ragu Chunky Onion, Garlic

8 ounces mozzarella cheese sliced or shredded

1/3 cup fresh shredded Parmesan cheese

2 tablespoons fresh chopped basil or parsley

Preheat oven 350 degrees. Lightly grease a 

9 x 13 baking dish with non-stick cooking spray.

 

 

Make your dredging station with 3 shallow pans or bowls.  Place flour in the first shallow dish. Place the beaten eggs in a second dish. Next, combine Panko, Italian crumbs, grated Parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish.

Pat each breast dry with a paper towel and season with salt and pepper before dredging. Dredge chicken into flour and shake to remove any excess.

Next, dip chicken in beaten eggs & then into bread crumb mixture (press to adhere to chicken). 

Preheat oil in a large skillet over medium high heat. Brown chicken on each side, about 4 minutes per side or until golden (it doesn’t need to cook through as it will continue to cook in the oven). Once chicken has browned, transfer to plate and set aside.  
 

 

Place 1 1/2 cups of sauce in the bottom of a 9 x 13 dish. Add browned chicken on top of the sauce. Top each piece with a tablespoon or two of sauce (I like very little sauce but you can use as much as you like).

 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

Top each chicken breast with mozzarella cheese and Parmesan. Don’t skimp on the cheese!

 

 

 

Bake 20-25 minutes or until golden and bubbly and chicken reaches 165 degrees. Sprinkle with fresh herbs and serve over pasta.

 

 

 

 

 

 

 

 

 

 

 

 

 

For The Homemade Sauce

1 tablespoon olive oil

1 large onion chopped

2 teaspoons minced garlic

14 ounces tomato puree

salt and pepper to taste

1 teaspoon dried Italian herbs

1 teaspoon sugar

Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).

Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.

 
























 

 

Serve:  Sprinkle with fresh herbs and serve over pasta.

 

 
NOTES:

    It’s best to use chicken breasts that are all approximately the same size so that they’ll bake at the same rate.  I usually slice mine in half to make them thinner so they cook evenly and faster.

 

    You can add as much or as little sauce as you like to the chicken. I typically spoon a little over the top, then put more sauce in a serving bowl for other that like more. 

 

      Use whole milk mozzarella cheese  but you could also use a fresh mozzarella cheese or fontina cheese. 

 

  You can make your own sauce or buy a 26 ounce jar of Ragu Chunky Onion, Tomato and garlic.  Or you can use whatever sauce you prefer.  I like Ragu Chunky sauces because I think they taste the most authentic to Italian sauces. 

 

 

 

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