Totally Doable Chicken Parmesan Recipe
This one is a classic almost everyone we know has indulged in a plate of chicken parmesan, but not many have made it at home for themselves. We admit, it has a few steps to it, but they are so worth it. In this case, homemade is where its at. For this recipe, we use our own marinara sauce since it is a little brighter and more fresh. This can be done days or weeks in advance. If youre in a pinch, store-bought is great. If you plan to buy jarred marinara sauce, you will need to buy 2 jars. About 1/2 of one jar will not be used.
This one is a classic almost everyone we know has indulged in a plate of chicken parmesan, but not many have made it at home for themselves. We admit, it has a few steps to it, but they are so worth it. In this case, homemade is where its at. For this recipe, we use our own marinara sauce since it is a little brighter and more fresh. This can be done days or weeks in advance. If youre in a pinch, store-bought is great. If you plan to buy jarred marinara sauce, you will need to buy 2 jars. About 1/2 of one jar will not be used.
- 2 tablespoons milk
- 2 large eggs
- 4 slices provolone cheese
- salt and fresh ground black pepper
- 4 chicken breasts (about 1 1/2 pounds)
- 1 cup (130 grams) all purpose flour
- 1 cup (210 grams) dried breadcrumbs
- 2 ounces grated parmesan cheese divided (about 3/4 cup)
- 4 cups marinara sauce warmed, see our homemade marinara recipe
- 1/2 bunch fresh basil leaves
- 1/3 cup canola or vegetable oil
- Carbohydrate 37.27017656893 g
- Cholesterol 249.183790164 mg
- Fat 41.8047159461217 g
- Fiber 6.68699975498021 g
- Protein 23.72995704213 g
- Saturated Fat 12.0581236207655 g
- Serving Size 1 1 Serving (375g)
- Sodium 1627.4826040995 mg
- Sugar 30.5831768139498 g
- Trans Fat 2.27959713422884 g
- Calories 620 calories
Step-by-step
- Place a chicken breast onto cutting board and lay a sheet of wax paper, parchment paper or plastic wrap over it. Pound the chicken breast with a flat meat mallet (you can also use a rolling pin or heavy bottomed pan), until it is about 1/2-inch thick. Repeat with remaining chicken breasts.
- Lightly season both sides of each chicken breast with salt and pepper.
- To prepare a breading station, you will need three shallow dishes — we like to use round cake pans or pie dishes. Add flour and a generous pinch of salt to the first and mix well with a fork. Crack both eggs into the second dish then add milk. Use a fork to beat until frothy. Add breadcrumbs, 1/2 of the parmesan cheese and another generous pinch of salt and pepper to the third dish and use a fork to mix well.
- To bread chicken breasts, dredge chicken in seasoned flour, and then dip them in the egg wash to coat completely, allowing excess to drip away from the chicken and back into the dish. Finally, dredge chicken in the breadcrumbs. Place breaded chicken onto clean plate or baking sheet.
- Prepare a small baking sheet or large plate lined with paper towels for placing the browned chicken so excess oil is absorbed.
- Find a skillet large enough so that all four chicken breasts can nestle into the pan comfortably. (If you do not have a pan large enough, use a medium pan and cook the chicken in batches). Add enough oil to the pan so that the bottom of the pan is covered.
- Heat the oil over medium heat. Once the oil is hot and shimmers, add the chicken and cook 3 to 4 minutes on each side or until golden brown and crisp. When browned, place the chicken onto the bed of paper towels to absorb excess oil.
- Heat oven to 350 degrees F.
- Ladle enough marinara sauce to coat the bottom of a 9x13 inch baking dish. Then, arrange place the browned chicken on top of sauce.
- Add a generous tablespoon of sauce on top of each chicken breast then add a few basil leaves. Divide the remaining parmesan between the chicken breasts and finish with a slice of provolone cheese on top.
- Bake the chicken, uncovered, for 15 to 20 minutes until the cheese begins to brown and an instant read thermometer reads 165 degrees F. Serve with pasta, additional sauce, vegetables or a sandwich roll.
My Totally Doable Chicken Parmesan Adventure
Chicken Parmesan. Just the name conjures up images of bubbling cheese, crispy chicken, and a rich, tangy tomato sauce. For years, I’d order it at restaurants, always marveling at the seemingly effortless perfection of the dish. But the thought of making it at home? That felt like scaling Mount Everest in my kitchen. Too many steps, too much potential for disaster, I convinced myself. But recently, I decided to challenge myself. I’m a busy professional, juggling work, family, and a social life (what little there is these days!), so I needed a recipe that was delicious, impressive, but didn't require a culinary degree. And let me tell you, this recipe was the perfect answer. The result was unexpectedly simple, yet satisfying in ways that no restaurant dish could ever truly match.
The journey started with a simple Google search, leading me to this particular recipe. At first glance, the ingredient list seemed intimidating, but I was pleasantly surprised by how straightforward the process was. The instructions were crystal clear and broken down into manageable steps, preventing any kitchen meltdowns. The best part? I discovered a newfound confidence in my culinary abilities. This wasn’t just about creating a delicious meal; it was about conquering a perceived challenge and proving to myself that I could tackle any recipe, no matter how complex it may seem. I truly felt empowered in my own kitchen.
What I loved most about this chicken parmesan experience was the sense of accomplishment. After the last step, gazing at the perfectly browned chicken, swimming in a vibrant tomato sauce, and topped with gooey melted provolone, I felt immense pride. The kitchen itself smelled divine. It’s a far cry from the days I relied on takeout. What was once a daunting task transformed into a therapeutic, enjoyable process. I savored every moment, from pounding the chicken to carefully arranging the basil leaves. And, of course, the taste was unparalleled. That crispy, juicy chicken, the flavorful sauce, and the delightful pull of the melted cheese? Forget the restaurant versions; homemade chicken parmesan is now my absolute favorite.
The unexpected bonus? This recipe became a wonderful way to unwind after a stressful day at work. It’s become my “me time,” a chance to escape the pressures of daily life and focus on something positive and delicious. There's something incredibly therapeutic about the rhythmic motions of breading the chicken, the gentle simmering of the sauce, and the anticipation of that first bite. And, of course, sharing it with loved ones made the experience even more special. I highly recommend this recipe, not just for the amazing taste, but for the sense of self-satisfaction and joy it brought into my life.
This isn't just a chicken parmesan recipe; it's a gateway to culinary confidence. Whether you're a seasoned chef or a kitchen novice, give this a try. You might surprise yourself with what you can achieve. Trust me, it’s far more rewarding than ordering takeout – and a whole lot tastier too!
