Chicken parmesan is originally a derivation of the Italian parmigiana dish and is more popular in America than in Italy. Traditionally, chicken parmesan is cooked with a tomato sauce or tomato marinara and with mozzarella and parmesan cheese. But here I have also used provolone cheese to bring out the best flavors from the dish.
The awesome chicken breasts are coated in breadcrumbs to give them a nice crunchy coating and then finally, they are topped off with the marinara and the cheese to serve them with spaghetti. So, if you follow this simple and easy recipe, I am sure you will never ever have to visit any Italian restaurant again to engage yourself in a plate of chicken parmesan. Just have prepared all the required ingredients you need for the dish and you will have the best chicken parmesan you have ever tasted.
Difficulty level: Easy
Servings per recipe: 4
Preparation time required: 20-25 minutes
Cooking time required: 40-50 minutes
Appliances For Chicken Parmesan
1 large pot
1 parchment paper
2 deep skillets
1 stirring spoon
1 baking tray
1 shallow dish
2 boneless, skinless chicken breasts (cut in halves)
3 large eggs
1 cup of mozzarella cheese
8 slices of provolone cheese
1 pound of spaghetti pasta
2 teaspoons of milk, at room temperature
2 teaspoons of garlic powder
½ cup of all-purpose flour
1 cup of dried breadcrumbs
Grated parmesan cheese
For the Tomato Sauce
1 large onion, finely chopped
3 cups + ½ cup of peeled and crushed tomatoes (without the juices)
½ cup of pitted and chopped kalamata olives
½ teaspoon of red pepper flakes
3-4 tablespoons of extra virgin olive oil
2 large cloves of garlic, minced
2 teaspoons of dried oregano
1 cup of white wine
Salt, to taste
2 small bay leaves
1/3rd cup of fresh chopped basil leaves
A pinch of sugar
2 small bunches of fresh parsley
Freshly ground black pepper
Method of Preparation
1. Fill a large pot with enough water so that entire spaghetti pasta can be completely submerged in it. Then place the pot on the stove and light the flame. Adjust the heat to medium high and add a pinch of salt and 1 tablespoon of oil to the water. While the water is heating up, prepare the sauce for the chicken parmesan.
For that, place a skillet on medium heat and oil it with 2-3 tablespoons of extra virgin olive oil. Let the oil heat up and once that happens, add the garlic to the oil and sauté it until it turns into a nice golden color.
2. Next, add the onions to the garlic and sauté them for another 3-4 minutes or until they are soft and translucent. Follow that by adding the red pepper flakes and the bay leaves. Stir the mixture constantly, because if you burn the red pepper flakes, you will have your air passage chocked. Once done, pour-in the white wine and cook it on high heat for 3-4 minutes to cook out the alcohol and to reduce down the wine to half of its original volume.
3. Next, add the crushed tomatoes and stir it all around to mix everything nicely. Season the sauce with freshly ground black pepper, sugar, oregano and a pinch of salt. Give a brief stir to the sauce and then let it cook covered on medium heat for 20-25 minutes.
Stir the sauce occasionally to prevent it from burning. While the sauce is cooking, take the chicken breasts in a plate and slice them in half through the middle so that you get thinner slices of chicken breasts. Then wrap the chicken breasts in a parchment paper and pound them lightly with a mallet to make them thinner.
4. Next, crack open the eggs and transfer their contents to a shallow dish. Add milk to the eggs and whisk them lightly. Take the flour and the bread crumbs in two separate dishes or shallow bowls and add the garlic powder, salt and pepper to the breadcrumbs. Stir the breadcrumbs mixture a bit and then prepare the chickens for the dish. Season the flour and eggs with salt and pepper.
Then dredge the chicken breast pieces in the flour. Follow that dipping the chicken breasts in the eggs and then by coating them with the breadcrumbs. The thickness of the coating may differ according to your likings. You may want to have a thick crusty coating or you may also keep it thin.
5. Dredge and coat all the chicken pieces in the same manner and then keep them on a separate plate until they are ready to be fried. Once done, set a skillet on medium heat and grease it with 4-6 tablespoons of oil. Once the oil starts crackling, place two chicken cutlets in the skillet and fry them for 4-5 minutes on each side or until they are golden brown on both sides.
Fry the remaining chicken cutlets as well. Once done, pick up the fried chicken breasts and let them sit on a plate for 10 minutes before you assemble them.
6. Once you are ready with the sauce, add the fresh parsley, chopped kalamata olives and the fresh basil to it. Adjust the seasonings of the sauce and then turn off the stove. Then add the spaghetti pasta to the boiling water and cook them al dente. Once done, drain the pasta and set them aside.
Next, fetch a baking tray and cover the base of it with a few ladleful of the prepared sauce. Follow that by placing the chicken breasts on top. Next, top each chicken piece with some more sauce and two provolone cheese slices. Finally, grate the mozzarella cheese and the parmesan cheese consecutively over each chicken breast.
7. Once you are done assembling the baking tray, insert it into a 450 degrees preheated oven and bake the chicken parmesan for 15-20 minutes or until the cheese at the top turns bubbly and golden brown. Finally, to serve the chicken parmesan, prepare a platter with a heap of cooked spaghetti. Then place a chicken cutlet beside the pasta. Finally, ladle out some sauce all over the pasta and the chicken parmesan.