House Favorite Chicken Parmesan

This recipe is sponsored by DeLallo!

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The Viral Restaurant Chicken Parm Made Me Do It.

WOW GUYS this is a golden, cheesy, over-the-top crispy chicken parm, and it is so good!

This idea came into my life by way of Instagram – I found myself watching basically all the videos from Carbonara restaurant of their viral dish (chicken parmesan alla vodka) which is a saucy, bubbling skillet of mozzarella with vodka sauce that gets dramatically poured out over these huge crispy chicken cutlets.

And I was like, I need to try that. Pronto.

So I just did the full thing, right at home:

• Fried the chicken cutlets
• Made a quick little San Marzano tomato sauce
• Broiled that cheesy pan
• Poured it in very dramatic fashion over the top of the chicken.

Just IMAGINE IT. It’s crispy, molten cheesy, saucy… so incredibly good. Now imagine it with garlic bread and salad all together on the plate.

I used DeLallo San Marzano Style Crushed Tomatoes for the sauce and the whole thing was shockingly good. It’s so simple, but the quality of the tomatoes, the oil, shallots, salt? It’s sweet and salty and just sharp enough to be interesting, and I was just eating it straight.

We are in the middle of a kitchen remodel and I’ve already decided, this will be one of my first (if not THE first) meals I make in the new kitchen.

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House Favorite Chicken Parmesan

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• Author: Lindsay
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

Golden, cheesy, over-the-top crispy chicken parmesan! Homemade San Marzano tomato sauce, easy fried cutlets, and molten bubbly cheese.

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Ingredients

Units

Crispy Chicken:

• 1 lb. chicken breasts, sliced in half horizontally (4 large, flat pieces)
• 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 (see notes)
• oil for frying (see notes for air fryer)

San Marzano Tomato Sauce:

• 2 tablespoons oil
• 2 shallots, minced
• 2 tablespoons tomato paste
• 1 28–ounce can San Marzano Style Crushed Tomatoes (I use DeLallo)
• 1 teaspoon salt

Cheesy Top Layer:

• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese

Optional Extras:

• Garlic Bread
• Green Salad
• Kale Salad

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Instructions

1. Prep the Chicken: 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. Coat the Chicken: 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. Fry the Chicken: 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. Make the Sauce: Heat the olive oil in large pot over medium heat. Add the shallots; sauté for 3-4 minutes. Add the tomato paste; sauté for another 3-4 minutes. Add the San Marzano tomatoes and salt; simmer for 15-20 minutes, or as long as you have.
5. Broil the Cheese: Turn the broiler on to high. Transfer 3/4 cup of the sauce into a small oven-safe pan (I use this oven-safe ceramic nonstick). 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. Broil for 4-5 minutes near the top of the oven, until the cheese is very golden brown and melty.
6. The Most Fun Part: 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. OH MY WORD! How fun?! And it’s so cheesy, crispy. over the top and delicious.

Notes

For best results – you don’t want the cheese to touch the sides! Keep a ring of sauce visible around the outside, otherwise the cheese will stick to the edges and it won’t slide out of the pan.

To Air Fry: coat each piece liberally with avocado oil spray. Air fry at 375 for 6-9 minutes depending on the size and thickness of your chicken pieces. (You want to hit 165 degree internal temp.)

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Keywords: chicken parmesan, san marzano tomatoes, italian recipe, italian dinner

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I’d love if you’d leave a rating or review below! Your feedback helps others find the recipes that are fan-favorites!

More Classic Italian Favorites

Three Cheese Baked Ziti

Homemade Alfredo Sauce

Homemade Gnocchi

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Thank you to DeLallo for sponsoring this recipe!

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Miso Peanut Ramen Bowls

Okay, First Of All.

FIRST OF ALL. (!!) These ramen bowls are my favorite thing I’ve made in recent memory.

Things to know:

1. The miso peanut ramen in and of itself is just divine. Savory, a tiny bit sweet, creamy, and deeply comforting. I’m often parked out just right over the skillet, spooning the sauce / broth / noodles directly into my mouth.
2. But ALSO. The tofu crumbles on top of these beautiful ramen bowls might be my new favorite tofu?! I’ve been making the tofu crumbles on their own and eating them on rice bowls because it’s so darn easy – and so delicious.

The whole combination of slippery, silky noodles and the chewy tofu and crunchy bits of fresh veg – omg it’s a little bit of joyful everythingness.

Shockingly, my kids really enjoyed it – we kept theirs really simple with just bowls of the creamy noodles + tofu on top (served in paper bowls, in the basement, because kitchen remodel). They especially loved the tofu – girls after my own heart.

I could eat a bowl of this daily. I think you’re going to love it.

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Miso Peanut Ramen Bowls

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• Author: Lindsay
• Total Time: 35 minutes
• Yield: 4 servings 1x

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A sweet and creamy savory broth ladled into bowls with noodles, crispy crumbled tofu, and fresh veg! These ramen bowls are SO GOOD.

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Ingredients

Units

Crispy Tofu Bits:

• 1 block extra firm tofu (I like the high protein tofu from Trader Joe’s, but any firm tofu will work)
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 cup teriyaki (I use Bachan’s Japanese BBQ sauce)
• 1 clove garlic, grated

Miso Peanut Ramen:

• 1 tablespoon red curry paste or roasted red chili paste
• 1 tablespoon white miso
• 1–2 tablespoons peanut butter (just a little plop)
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon brown sugar
• 2 cups water + 2 teaspoons Better Than Bouillon roasted chicken or vegetable base (sub 2 cups chicken or vegetable broth)
• 1 14–ounce can full fat coconut milk
• two 3–ounce ramen packages (see notes for subs)

Toppings:

• Finely sliced cucumbers
• Cilantro and/or green onion
• Chili crisp

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Instructions

1. Prep Tofu: Press tofu with paper towels to remove some of the water. Grate tofu on a box grater, on medium / large holes.
2. Crisp Tofu: Heat olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds and salt; saute until golden and lightly crisped (it usually takes me 10-15 minutes to really get it to have some crispy / chewy texture).
3. Sauce Tofu: Add the teriyaki sauce and grated garlic to the “thirsty” tofu. Sauté for another 5-10 minutes to caramelize further. Add 1-2 tablespoons more sauce as desired. Transfer to a separate bowl and wipe out the pan.
4. Make Ramen Broth: In the same pan, heat the curry paste, miso, peanut butter, soy sauce, and brown sugar until it’s worked into a thick paste. Add the coconut milk and broth, and whisk until incorporated. Simmer for 5-10 minutes.
5. All Together: Add ramen (just the noodles, not sauce packets) directly into the simmering broth. They will cook in 4-5 minutes; let it simmer for 1-2 minutes longer to thicken it all up to your desired level of sauciness.
6. Serve: Serve ramen in bowls, with a scoop of broth over the top. Top with the tofu, herbs, and chili crisp on top. She’s sooo yummy!

Notes

Brown Rice Ramen: I’ve also done this with the Lotus Foods brown rice ramen from Costco – if you want to use these (or any rice noodle) reduce the amount of chicken or veg broth to 1 cup, and cook the noodles by boiling in a separate pot. After the noodles have been boiled and drained, just fold them into the pan with the sauce. This will prevent it from getting too sticky. (This method is what you’ll see in the video.) If you do use the Lotus foods brown rice ramen, I’d suggest cooking 3 noodle bricks (7.5 ounces total). 

Better Than Bouillon: Using this broth base dissolved into water, instead of regular broth, has a HUGE impact on the flavor. It just tastes way better. Highly recommend using this for your broth if you have it / can find it! I keep a jar in my fridge at all times! 

Other Proteins: This would also work with ground chicken instead of tofu.

Leftovers: The noodles will absorb some of the broth as it sits in the fridge, so you can add a little water to loosen it up after reheating if you want it saucier / brothier.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 2-4 (we typically get 3, or 2 adult + 2 small kids)

Keywords: peanut ramen, ramen recipe, coconut curry ramen, coconut ramen, easy ramen recipe, tofu ramen, vegetarian ramen

Did you love this recipe?

I’d love if you’d leave a rating or review below! Your feedback helps others find the recipes that are fan-favorites!

Three More Delightful Ramen Bowls

Coconut Curry Ramen

Quick Homemade Ramen

Homemade Spicy Ramen

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22 Easy Fall Recipes for Busy Nights

Fall feels like the best and busiest time of year! It’s the back-to-school transition, the arrival of evening activities, and all kinds of new routines. It feels like a lot, and somehow dinner still needs to be made!?

These recipes are the weeknight lifesavers that I need when life feels a little crazy: cozy, simple, and very doable meals that don’t ask for much, but deliver big.

Here are the easy fall dinners I’m making on repeat!

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Easy Fall Dinner Recipes

Instant Pot Spicy Short Rib Noodle Soup

Short ribs simmer away in an Instant Pot or slow cooker, and are served in bowls with tender noodles and lots of delicious broth! This is one of my all-time cold-weather favorites.

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Ricotta Meatballs with the Crispy Topping

One of the most popular weeknight dinners on the site! Homemade ricotta meatballs baked under a blanket of crispy topping. Serve it with garlic bread or pasta!

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Chicken with Coconut Kale

A luxurious-feeling but super easy one-skillet meal packed with protein! I love to serve this one over a pile of steamy rice.

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Sausage, Kale, and White Bean Soup

Such a simple, delicious, and cozy soup! Herby Italian sausage, kale, smoky paprika, creamy beans and potatoes, and a splash of cream.

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Steph’s Chickpea Curry with Spinach and Rice

Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!

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Red Pepper Cashew Pasta with Roasted Cauliflower

Three-ingredient red pepper cashew sauce, roasted crispy cauliflower, and piles of noodles. Hearty and so delicious!

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Butter Chicken Meatballs

Storebought (or homemade) chicken meatballs covered in a rich and mildly spiced tomato gravy that is made luxurious with just a little bit of butter and cream. One of my family’s absolute favorites!

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Brandon’s Egg Roll Tacos

Egg rolls meet tacos! I love this! Easy to make and ridiculously good with a classic egg roll filling, crunchy veg, pillowy tortillas, and a spicy gochujang sauce.

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Shortcut Sesame Butter Noodles

One of my favorite back-pocket recipes! Packaged noodles for ease, butter for creaminess, honey for sweetness, and sesame oil for depth. Just tangly slips of joy!

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Chicken Wontons in Spicy Chili Sauce

Big, beautiful, bossy flavors! Shiitake mushrooms and chicken wontons swim in a brothy flavor-filled sauce and get finished with a swirl of sesame oil and chili crisp on top.

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The Best Detox Crockpot Lentil Soup

This one is such a classic, and has been made so many times by so many of you! Lentils, squash, kale, and all sorts of soothing and nutritious things. Made in the crockpot so super hands-off, too!

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Gnocchi with Creamy Mushroom Sauce

Delicious pillowy gnocchi swimming in a silky creamy sauce that’s laced with thyme and loaded with little slips of garlic butter-browned mushrooms! This is fall!

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Life Changing Instant Pot Beef Stew

Six ingredients, 45 minutes, SO EASY. The perfect, comforting meal that’s filling, heart, and incredibly simple to make.

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Chipotle Tahini Bowls

The chipotle tahini in this recipe is in my top 10 sauces of all time. It’s perfectly smoky, luxuriously creamy, and the perfect spicy combo with a pile of roasted sweet potatoes.

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Crockpot Chicken Gnocchi Soup

Another crockpot favorite for fall soups! You let it simmer all day with chicken to make a delicious soup base, and then add creaminess and carby-ness with gnocchi before serving. Love this one!

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Chicken Tortilla Soup

Just a basic and super delicious chicken tortilla soup! I could eat this every week, and the bonus is that it makes for excellent leftovers for lunch.

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Three Cheese Baked Gnocchi with Spinach

This is so cheesy, cozy, and comforting and it really is a stunner all bubbled up in a skillet. Serve with bread and salad!

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Instant Pot Wild Rice Soup

This really is the best wild rice soup (and as a Minnesotan, I know these things!). You can even add chicken too if that’s your thing, or keep it veg with mushrooms only. Either way, it’s not fall without it!

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Instant Pot Minestrone Soup

This soup has a shocking amount of veggies! And packed with cannelini beans and cheese, it’s the perfect balance of nourishing and nutritious but also filling and comforting. Made all in one pot!

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Spicy Peanut Soup with Sweet Potato + Kale

Another one of the most popular soups on the site! There’s something so magical about the sweet potatoes, coconut milk, and peanut butter coming together to make the most creamy (vegan!) bowl of deliciousness.

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Red Curry Chicken Stir Fry with Spicy Cashew Sauce

Caramelized red curry chicken sits next to a bed of hot, fluffy rice and steamed broccoli and then totally sauced up with the BEST spicy cashew sauce. Ooof, this is so, so good.

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Chicken Enchilada Casserole

A five-ingredient stacked enchilada casserole layered with tortillas, beans, and chicken and covered with cheese and enchilada sauce. Basic, easy, filling, and so good.

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Little Things That Make Fall Cooking Easy

I have a few favorite tricks and tools to make dinner easier throughout the week. Here’s what I recommend checking out! (FYI: Some links below are affiliate links!)

• Air Fryer: I use this multiple times per week, if not every day. My favorite use is for the Air Fryer Chicken – it is the best chicken I’ve ever made and is quick enough to add to a dinner plate in under 15 minutes.
• Instant Pot: Perfect for soups, and a whole lot of other things!
• Slow Cooker: The OG of making dinner easier. There are several recipes above that use it, and so many others to enjoy! The bonus is that it also makes your house smell amazing on cozy chilly nights after school/work.
• Freezer Meals: This kit of freezer meals is a lifesaver. You can prep up to 22 meals, stick them in the freezer, and pull them out to get dinner on the table (hands-off!) quickly and easily.

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Happy fall to you and yours! Here’s to making weenight cooking easier!

The post 22 Easy Fall Recipes for Busy Nights appeared first on Pinch of Yum.

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