The Best Chicken Parmesan
Recipe from Food Network
Ingredients
- 2 large boneless skinless chicken breasts (about 8 ounces each)
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1 cup plain breadcrumbs
- 1/2 cup grated Parmesan, plus more for serving
- 1/2 cup milk
- 1 large egg
- 1/2 cup plus 1/3 cup olive oil
- 3 cloves garlic, finely grated
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Two 28-ounce cans diced tomatoes
- 3 sprigs basil, plus torn leaves for serving
- 8 ounces whole milk mozzarella, shredded
- 12 ounces spaghetti
Method
- Set up wire rack on rimmed baking sheet; line another sheet with foil.
- Cut chicken breasts in half lengthwise into four equal pieces. Pound between plastic wrap to 1/4-inch thickness. Season with salt and pepper.
- Dredge chicken in flour, shaking off excess.
- Mix breadcrumbs with 1/4 cup Parmesan, salt, and pepper. Whisk milk and egg together. Dip floured chicken in milk mixture, then coat with breadcrumb mixture. Refrigerate uncovered 30 minutes to 12 hours.
- Heat 1/3 cup oil in large pot over medium-high heat. Add garlic, oregano, and red pepper flakes; cook 1 minute. Add tomatoes, basil, and salt. Boil, then simmer uncovered 30 minutes until tomatoes soften and liquid reduces by half. Smash with potato masher to desired consistency. Season with salt.
- Heat remaining 1/2 cup oil in large skillet over medium-high heat. Cook 2 cutlets until golden brown (about 1 minute per side); transfer to foil-lined sheet 3 inches apart. Repeat with remaining cutlets.
- Preheat broiler to high. Top each cutlet with 2/3 cup sauce, 1 tablespoon Parmesan, and 1/2 cup mozzarella. Broil 2-3 minutes until cheese melts and browns slightly.
- Cook spaghetti in salted boiling water until al dente; drain. Toss with remaining sauce. Serve topped with chicken, additional Parmesan, and fresh basil.
To drink
- Pairing
- Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
- On a budget
- Campet Sainte Marie 2025 Pinot Noir (Pays d'Oc), $14.00