Crispy Chicken Parmesan
This super delicious Crispy Chicken Parmesan recipe with mozzarella cheese on top! crispy outside and juicy inside. The original chicken parm recipe is simplified for the oven and gives the same cheesy, crispy delight, but with a healthier twist and less mess.
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Servings: 4 people
Calories: 560kcal
INGREDIENTS
- 2 large chicken breasts halved horizontally to make 4 fillets.
- 2 large eggs
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1 ¼ cup panko bread crumbs
- 1 cup oil for frying
- ¼ cup parmesan cheese grated
- 1 tablespoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
for the sauce
- ½ cup onion chopped
- 1 clove of garlic minced
- 2 tablespoon olive oil
- 1 ½ cup tomato puree
- 2 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon balck pepper
for the topping
- 8 ounces mozzarella cheese sliced
- 1 tablespoon fresh parsley chopped
INSTRUCTIONS
- First of all, preheat your oven to 450 Fº
- Then, Dry the chicken breasts completely with a paper towel. One of the parts should be placed between two plastic sheets or in a sizable plastic bag and flattened to a consistent thickness of ½ inch. Repeat with the rest of the pieces. Salt and pepper the chicken breast liberally on both sides.
- Place the flour in a different, small basin. In a shallow medium bowl, whisk the eggs and the olive oil together. In a small bowl, mix panko and parmesan cheese.
- Chicken should be dipped in flour and any extra coating shook off. Then, coat completely with egg wash, being sure to drain any excess. Last but not least, lightly dredge in the breadcrumbs, pressing to coat evenly. With the remaining pieces, repeat the procedure.
- Fry the Chicken: In a 12-inch nonstick skillet over medium-high heat, heat ½ cup of vegetable oil. Two pieces of chicken should be gently placed in the pan after the oil is shimmering. Fry for 2 to 3 minutes, or until the first side is golden brown and crispy.
- Flip the chicken after lowering the heat to medium. Cook for 3 minutes, or until the food is golden brown and the internal temperature reaches 160°F (71°C). Place the chicken on a wire cooling rack positioned on top of a sheet pan after briefly draining the excess oil on a plate lined with paper towels.
- Clean the pan after discarding the extra oil. Then, add ½ cup of new vegetable oil and cook the remaining 2 pieces in the same manner.
- Garnish with freshly cut parsley just before serving.
NOTES
Store: Keep in an airtight container for up to 5 days.
Reheat: Reheat individual pieces in the microwave in 30-second increments on high power until warmed through. Alternatively, place on a foil-lined sheet pan and bake at 375°F for 15 to 20 minutes, or until lightly crispy and warmed through.
Traditional fine Italian breadcrumbs can be used, but they will not be as crunchy.
Broiling the cheese: Place the chicken in the center of the oven and broil until the cheese is melted and gently browned. Check it every minute because it cooks quickly.
Spread 12 cup marinara sauce and 1 cup cheese equally over the chicken pieces.
Gluten-free version: Use gluten-free flour and breadcrumbs.
It's fine to use cheaper buttermilk. 1 teaspoon lemon juice or vinegar to ½ cup milk, stir and let aside for 5 minutes. Then proceed with the recipe as usual.
If you're short on time, just use two jars of your preferred marinara sauce. You'll probably have plenty left over.
NUTRITION
Calories: 560kcal | Carbohydrates: 25g | Protein: 31g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 139mg | Sodium: 203mg | Potassium: 665mg | Fiber: 2g | Sugar: 6g | Vitamin A: 965IU | Vitamin C: 12.6mg | Calcium: 423mg | Iron: 3.2mg
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