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Overhead of a white and blue plate filled with spaghetti noodles and crispy chicken parmesan on a light blue background with a red and white striped napkin and a white fork in the pasta.

Chicken Parmesan

spaghetti, parmigiano-reggiano, tomato sauce

STARS

Brine chicken breasts before frying for succulent flavor in this Chicken Parmesan, which is breaded in a scrumptious blend of panko breadcrumbs and Parmigiano-Reggiano. Then follow the classic method of melting mozzarella cheese over the top for gooey and crunchy in the every bite. As a fun twist, serve this delight on spaghetti with tomato sauce—simply drizzle on more Parmigiano-Reggiano and twirl away.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  22 hours
Active Time:  40 minutes
Ingredients

Brine

  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon whole peppercorns
  • 1 tablespoon minced thyme
  • 1 tablespoon minced parsley
  • 1 bay leaf

Chicken

  • 1/2 cup shredded parmesan
  • 1/2 cup shredded mozzarella
  • 4 boneless, skinless chicken breasts, pounded flat
  • 1 cup panko breadcrumbs
  • 3 eggs, lightly beaten
  • 1 cup all-purpose flour
  • Canola oil for frying

Pasta

  • 8 ounces fettuccine
  • 1 tablespoon olive oil

Simple Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes, to taste
  • 2 15-ounce cans crushed tomatoes
  • 8 basil leaves, minced
  • Salt and pepper, to taste

Serving

  • Italian parsley, chopped
  • Shredded parmesan
Directions
1
Combine the brine ingredients in a large bowl. Add the chicken and cover with water. Marinate overnight, no more than 21 hours. 
2
In a small bowl, combine the parmesan and mozzarella.
3
Preheat the oven to 350°F. Set a wire rack over a baking sheet.
4
Heat 1 inch of oil in a shallow skillet to 375°F. 
5
Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each with salt and pepper. 
6
Dip the chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate. Repeat with each piece of chicken.
7
When the oil is hot, fry the breaded chicken until golden brown, turning once, 4-5 minutes per side. Transfer to the prepared wire rack and cover each piece with a handful of cheese mixture before finishing cooking in the oven until the chicken reaches an internal temperature of 165°F, 15-20 minutes. 
8
Meanwhile, make the sauce. Heat the olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes. Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper. 
9
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, return to the pot, and toss with olive oil. 
10
To serve, toss the pasta with sauce, reserving some for topping, and divide between bowls. Top with chicken, more sauce and a sprinkle of parsley and parmesan.  sauce

Chicken Parmesan

spaghetti, parmigiano-reggiano, tomato sauce

STARS

Brine chicken breasts before frying for succulent flavor in this Chicken Parmesan, which is breaded in a scrumptious blend of panko breadcrumbs and Parmigiano-Reggiano. Then follow the classic method of melting mozzarella cheese over the top for gooey and crunchy in the every bite. As a fun twist, serve this delight on spaghetti with tomato sauce—simply drizzle on more Parmigiano-Reggiano and twirl away.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  22 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Brine

  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon whole peppercorns
  • 1 tablespoon minced thyme
  • 1 tablespoon minced parsley
  • 1 bay leaf

Chicken

  • 1/2 cup shredded parmesan
  • 1/2 cup shredded mozzarella
  • 4 boneless, skinless chicken breasts, pounded flat
  • 1 cup panko breadcrumbs
  • 3 eggs, lightly beaten
  • 1 cup all-purpose flour
  • Canola oil for frying

Pasta

  • 8 ounces fettuccine
  • 1 tablespoon olive oil

Simple Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ teaspoon chile flakes, to taste
  • 2 15-ounce cans crushed tomatoes
  • 8 basil leaves, minced
  • Salt and pepper, to taste

Serving

  • Italian parsley, chopped
  • Shredded parmesan

Directions

1
Combine the brine ingredients in a large bowl. Add the chicken and cover with water. Marinate overnight, no more than 21 hours. 
2
In a small bowl, combine the parmesan and mozzarella.
3
Preheat the oven to 350°F. Set a wire rack over a baking sheet.
4
Heat 1 inch of oil in a shallow skillet to 375°F. 
5
Place the breadcrumbs in one bowl, the eggs in a second, and the flour in a third. Season each with salt and pepper. 
6
Dip the chicken first into the flour, then into the eggs, and lastly into the breadcrumbs and place on a baking sheet or large plate. Repeat with each piece of chicken.
7
When the oil is hot, fry the breaded chicken until golden brown, turning once, 4-5 minutes per side. Transfer to the prepared wire rack and cover each piece with a handful of cheese mixture before finishing cooking in the oven until the chicken reaches an internal temperature of 165°F, 15-20 minutes. 
8
Meanwhile, make the sauce. Heat the olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes. Stir in the crushed tomatoes and bring to a simmer. Stir in the basil and remove from the heat. Season with salt and pepper. 
9
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, return to the pot, and toss with olive oil. 
10
To serve, toss the pasta with sauce, reserving some for topping, and divide between bowls. Top with chicken, more sauce and a sprinkle of parsley and parmesan.  sauce