How To make Easy Chicken Parmesan

Easy Chicken Parmesan A Classic Restaurant Style Recipe

Easy CRISPY CHICKEN PARMESAN A Classic Restaurant Recipe. Take thinly cut chicken and run it through a 3 dredging station and fry it up for a delicious crispy chicken parmesan. Not done yet. Spoon your favorite marinara sauce over them and add mozzarella right on the top. Bake to finish them off. Serve with the most popular spaghetti. Enjoy.

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Easy Chicken Parmesan

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Our chicken parmesan recipe is your family’s favorite comfort food made easy: just cover crispy breaded chicken cutlets in molten cheese, smother them in marinara, and bake until everything is golden and bubbly.

Ultimate Easy Chicken Parmesan Recipe - How to Make the Best Homemade Chicken Parmesan

For the full Easy Chicken Parmesan Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:

Gooey cheese and fresh basil tops crisp breaded chicken breasts lying on a bed of light marinara sauce. This friends, is serious comfort food.

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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

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​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

Healthy Chicken Parm - Crazy Macros - High Protein, Low Fat! #easyrecipe #recipes #chicken

Easy Chicken Parmesan at Home | SO good!

Chicken Parmesan can be kind of silly, but when made right it's crispy, cheesy, juicy, and downright CRAVEABLE. I kept this recipe simple, and with a few moves have stepped up the classic Italian red checkered tablecloth Chicken Parm to create a recipe that's easy and quick to make and did I mention craveable? I was not mad about eating chicken parm 3 times during this R&D process, guys.

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FOR THE CHICKEN CUTLET
1.5-2.5 lbs Boneless Skinless Chicken breast / 3 medium breasts
100g or roughly 1 cup panko breadcrumbs (for GF I like Aleia's)
150g or roughly 2 cup micro planed parmesan cheese (1.5 cup if using store bought grated. micro planed cheese is much more voluminous and light than store bought grated)
10g or roughly 1.5 tbps steak seasoning or 1/2 TSP each (salt, pepper, red pepper flake, garlic powder)
1g or 1.2 TSP dried oregano

FOR THE SAUCE:
¼ red onion, grated
2 cloves garlic, chopped
2TBS or 30g butter
5g salt
40g or about 3TBS tomato paste
1 28oz can crushed tomatos
½ tsp dried oregano
½ tsp dried basil
10g or 2tsp sugar

1. Heat a sautee pan over medium heat
2. Add butter, onion, garlic, salt
3. Let sautee for 3-4 mins until they start to become translucent and take on color
4. Add in tomato paste and cook until it takes on some color
5. Add crushed tomatoes and stir to combine
6. Add oregano, basil, sugar. Stir to combine and reduce heat to low
7. Simmer over low for about 20 minutes until thickened


CHEESE TOPPING
100g or roughly 1 cup grated full fat aged mozzarella cheese
100g or roughly 1 cup grated parmesan (smallest holes on box grater)
Toss to combine
Have fresh sliced mozzarella at the ready for broiling


TO BREAD + FRY CUTLETS:

3 eggs whisked
1 cup AP flour (or GF flour if you're GF. I use Cup4Cup:
3 TBPS OLIVE OIL

1. Cut breasts in half horizontally, then pound into about 1/2 thick cutlets with mallet or saucepan
2. Season both sides with roughly 1 tsp salt and pepper
3. Cure in fridge 30 minutes
4. Combine breading ingredients, and then bread cutlets starting with flour, then egg, then breading.
5. Heat 3 TBPS olive oil in large flat bottomed pan
6. Pan fry on medium high for 2-3 minutes per side until golden and crisp.
7. Top each cutlet with 1/2 Cup each sauce and cheese mixture, then 2 thin slices of fresh mozzarella
8. Broil on hi for 2-3 minutes until cutlets is bubbly and fully melted.

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#chickenparm #chickenparmesan #chickychickyparmparm #glutenfree #glutenfreechickenparm

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