Meow Recipes: House Favorite Chicken Parmesan

Chicken parmesan on a plate with kale salad.

This recipe is sponsored by DeLallo!

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.

House Favorite Chicken Parmesan

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

Description

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

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:

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.
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