What makes Chicken Parmesan so good is the combination of all of its parts sing in such harmony together. It is so simple, yet every ingredient is critical to making it such a delicious dish. When done right, there isn’t many better comfort foods than this one.
Through a lot of trial and error we’ve found that, especially as beginners, the most important thing to note with this recipe to get the best results is to use thin chicken breasts. This will help not only give you a better crusting the chicken, but will most importantly allow you more leeway to cook the chicken fully through. So without further adieu, enjoy your very own homemade chicken Parmesan!
Prep Time: 10-15 minutes
Cook Time: 30-40 minutes
1 lb of Thin Cut Chicken Breasts
1/2 inch deep of Vegetable Oil
1.5 cups of All-Purpose Flour
1 cup of Panko Bread Crumbs
4 Egg Whites (remove the yolks)
Large Frying Pan – bottom filled with 1/2 inch of Vegetable Oil
Pasta type can vary. We used vermicelli, which is similar to spaghetti
Provolone Cheese – slices (We have tried multiple cheeses with this recipe and found provolone tastes the best)
Your favorite Marinara Sauce
- Begin heating Vegetable Oil on medium heat.
- On a plate, crack the eggs and remove the yolks, leaving only the whites on the plate.
- On a separate plate, mix your All-Purpose Flour and Panko Bread Crumbs.
- Dip the chicken into the eggs, fully covering it.
- Dip the chicken into the flour and panko crumb mixture (double coating will make for a better breading)
- Repeat steps 4 & 5
- When the oil is to temperature (dip a wooden spoon or a chopstick into the oil, If the oil bubbles consistently, then the oil is ready for your chicken), carefully place the chicken in the frying pan.
- Flip every couple of minutes until golden brown. (If your breasts are thin like we suggested this should take about 10 minutes)
- When the chicken is done cooking take them out of the oil and let rest for 10 minutes. Note: do not let sit on paper towel or on a plate. This will cause the breading to get soggy. We use a metal strainer and stand the chicken up so the grease is able to drip off properly.
- Now to the Pasta & Marinara Sauce: Bring a medium sized sauce pan filled halfway with water to a rapid boil. Follow the cooking instructions on the back of your pasta bag to complete cooking.
- Meanwhile while cooking the pasta: Pour your marinara sauce into a separate saucepan and bring up to a boil while the pasta is cooking
- You will then cover each piece of chicken with a piece of provolone cheese and sprinkle Parmesan Cheese on top of that, and bake in the oven at 375 degrees for 5 minutes (until the cheese has meted on top).
- You will then remove the chicken from the oven, and cover the top of it with the pasta sauce.
- Finally, you will plate your pasta, and place your chicken breast on top of it.
How did this recipe work out for you? Let us know how your experience went in the comment section below!