Tasty Chicken Parmesan Recipe
Does “super tasty chicken parmesan” sound amazing to you? It sounds better than amazing, you say? We do too – great minds really do think alike! Before we start, we’ve got a secret ingredient that will yield the best results, but you can’t tell anybody, okay? Pinky swear? Okay. So, to turn this chicken parmesan from an 8/10 to a 10/10… you have to sing “I’m gonna make chicken parmesan, it’s so tasty, that’s the charm! ”. Got it? Let’s go!
What you’ll need:
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
1 tablespoon water
2 large eggs, lightly beaten
1 cup dried bread crumbs
Freshly grated Parmesan
1 (8-ounce) ball fresh buffalo mozzarella, water drained
1 pound spaghetti pasta, cooked al dente
What you’ll need to do:
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves, then cook and stir the igredients for 5 minutes until they’re fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick. After about 15 minutes, season with sugar, salt and pepper. Lower the heat and cover the pan to keep it warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so that you’ll have a little assembly line. Put the chicken breasts side-by-side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Then, put the flour into a shallow platter and season it with a fair amount of salt and pepper. Mix the ingredients with a fork to distribute them evenly. In a wide bowl, combine the eggs and water, then beat them until they’re frothy. Put the bread crumbs on a plate, and season with salt and pepper.
Heat 3 tablespoons of olive oil over a medium-high flame in a large oven-proof skillet. Next, lightly dredge both sides of the chicken cutlets in the seasoned flour, then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
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