Crispy, cheesy, saucy Chicken Parmesan. Simple to make and a family favorite. This recipe is so simple, after making it a couple times you’ll be able to wing it with no directions and add your own special touches.
1 quart plain tomato sauce (I used home-canned)
1 pint diced tomatoes, drained (I used home-canned)
1/2 sweet onion, diced
1-2 cloves garlic, minced (depending on size and taste preference)
1 bay leaf
2 Tbsp. brown sugar
1 tsp dried parsley
1 tsp salt*
Combine all ingredients into a medium size pot. Heat to boiling and stir. Once boiling, turn heat down to low and allow to cook for about 1 hour, uncovered and stirring occasionally. It will cook down to a thick flavorful sauce and look something like this.
*If you are using store bought sauce there is usually salt already added, taste before adding salt.
For slow cooking sauces it is best to use a heavy duty pot, I have a tendency to forget to stir as often as I should with slow cooking sauces. I have found that a heavy duty pot doesn’t seem to stick or burn.
1 package fresh chicken breast (3-4 in package)
2 cups flour
1 cup breadcrumbs (I used Progresso Garlic and Herb)
2 Tbsp. Milk
Mozzarella cheese -8oz, sliced about 1/4 inch thick (also fresh, not shredded)*
Parmesan Cheese about 1/2 cup plus more for serving (fresh, not in the green can on the shelf ) *
*Cheese types are for best flavor but use what you have. If that means shredded mozzarella and Kraft Parmesan it will be fine.
Note- For easing dredging I use round cake pans. One has the egg wash, another starts with just flour, once all the chicken is dredged with egg and plain flour I add breadcrumbs to the pan with flour and mix it up. Saves on dishes, something I am all about!
First start by beating down chicken to a half inch thickness with a meat mallet. Season both sides of each chicken breast with salt and pepper and a light sprinkle of garlic powder. Set aside and get dredging pans and skillet ready. Add flour to one and eggs and milk to another. Whisk eggs with milk until smooth. Heat a large skillet with vegetable oil half the thickness of the chicken over medium high heat.
Dredge seasoned chicken breasts into flour and shake off excess. Set chicken aside. Add breadcrumbs to flour pan and mix well. Coat floured chicken breasts in egg and then in breadcrumb mixture. Cook the breaded chicken breast in hot oil for about 5 minutes on each side until cooked through. Even with my biggest skillet I can only do one at a time, you don’t want a crowded pan when your trying to get a crispy crust. Once chicken is cooked through and golden brown place chicken onto a sheet pan.
Get your oven broiler going on high. Spread about 1/4 – 1/3 cup of your homemade marinara sauce over each chicken breast. Lay mozzarella slices evenly over chicken and sauce, I use about 3 slices per piece of chicken. Top with parmesan. Place the chicken under the broiler for a couple minutes until your cheese is melted, hot and bubbly and just starting to get a few golden spots.
Serve Chicken Parmesan with pasta of your choice topped with remaining marina and a sprinkle of parmesan cheese.