There’s something about crispy chicken that evokes pure joy—it’s like biting into a savory symphony. This Crispy Garlic Parmesan Chicken is a bit like a Netflix binge; once you start, you can’t stop. Ready to create a dish that’s crunchy on the outside, tender on the inside, and packed with flavors that dance on your taste buds?
Steps
- Beat the eggs with minced garlic, chopped parsley, salt, and pepper in a shallow dish. Submerge the chicken fillets in the egg mixture, ensuring they are fully coated. Cover with plastic wrap and let marinate for at least 15 minutes, or overnight for enhanced flavor.
- Combine Panko breadcrumbs, Italian breadcrumbs, and freshly grated Parmesan cheese in a separate shallow bowl. Add garlic powder and onion powder, then coat each marinated chicken fillet thoroughly with this breadcrumb mixture.
- Preheat your oven to 430°F (220°C) and lightly grease a baking tray or dish with non-stick cooking spray. Heat olive oil in a large skillet over medium-high heat until it is hot and shimmering, then fry the breaded chicken until it is golden and crispy, about 4-5 minutes per side.
- Transfer the fried chicken to the prepared baking tray. Spoon about ? cup of tomato sauce over each piece, then top with slices of mozzarella cheese and a sprinkle of Parmesan cheese. Garnish with fresh basil or parsley.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.
- To make the sauce, heat olive oil in a medium pot and sauté the chopped onion until translucent. Stir in the minced garlic and cook until fragrant, then add tomato puree, salt, pepper, Italian herbs, and optional sugar. Simmer for about 8 minutes until the sauce thickens slightly, adjusting seasoning as needed.
Ingredients
- 2 large eggs
- 1 tablespoon minced garlic
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon salt
- 3 large chicken breasts, halved horizontally to make 6 fillets
- 1 cup Panko breadcrumbs
- ½ cup Italian or golden breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup olive oil, for frying
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 teaspoons minced garlic
- 14 ounces tomato puree (Passata)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried Italian herbs
- 1 teaspoon sugar (optional)
- 8 ounces mozzarella cheese, sliced or shredded
- ? cup freshly shredded Parmesan cheese
- 2 tablespoons fresh basil or parsley, chopped
Nutritional Values
Calories: 3726kcal | Carbohydrates: 156g | Protein: 264g | Fat: 228g | Saturated Fat: 66g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 120g | Trans Fat: 0.12g | Cholesterol: 1044mg | Sodium: 5814mg | Potassium: 5280mg | Fiber: 18g | Sugar: 42g | Vitamin A: 5880IU | Vitamin C: 78mg | Calcium: 2628mg | Iron: 24mg
FAQ
- Can I bake the Chicken Parmesan instead of frying it?
- Absolutely! Simply place the breaded chicken on a baking tray, lightly coat it with olive oil spray, and bake at 425°F (220°C) for about 25-30 minutes, turning halfway through for even cooking.
- What type of chicken is best for Chicken Parmesan?
- Chicken breasts are the preferred choice for a leaner dish, while chicken thighs offer more moisture and richness, ideal for those who enjoy a juicier texture.
- How do I maintain the crispiness of the Chicken Parmesan coating after adding sauce?
- Ensure the chicken is fried to a golden crisp, and use just enough sauce to lightly cover the chicken. Excess sauce can lead to a soggy coating.
- Can I substitute mozzarella cheese in this recipe?
- Yes, you can use provolone cheese as a sharper, creamier alternative to mozzarella. It melts well and adds a different flavor profile while maintaining the dish’s classic appeal.
Tips
- Double-Coat for Extra Crunch: Enhance the crispiness of your Chicken Parmesan by dipping the chicken back into the egg and breadcrumb mixture for a second coating. This will create a thicker, crunchier crust.
- Avoid Overcrowding the Pan: When frying the chicken, ensure the pieces are not touching or overlapping in the skillet. This allows the oil temperature to remain consistent, helping the coating stay crispy.
- Use Fresh Ingredients: Opt for freshly grated parmesan and fresh mozzarella, as they melt better and provide a richer flavor compared to pre-shredded options. This choice will significantly enhance the overall taste and texture of the dish.
- Baking Option for Healthier Cooking: If you prefer to bake instead of fry, place the coated chicken on a lined baking tray, lightly spray with olive oil, and bake at 425°F (220°C) for 25-30 minutes, flipping halfway for even cooking.
Equipment
- Non-stick Skillet – A large skillet is essential for frying the chicken to achieve a crispy coating.
- Shallow Baking Dish or Oven Tray – For baking the chicken Parmesan in the oven.
- Non-stick Cooking Oil Spray – Useful for greasing the baking dish or oven tray.
- Shallow Bowls – For marinating and coating the chicken in the breadcrumb mixture.
- Meat Thermometer – To ensure the chicken is fully cooked to a safe internal temperature.
- Grater – For grating fresh parmesan cheese.
- Chef’s Knife – A good quality knife for slicing the chicken breasts and chopping ingredients.
- Cutting Board – A sturdy surface for preparing ingredients like garlic, onions, and herbs.