There are some dishes that stand the test of time, transcending generations and becoming beloved comfort food classics. Crispy Chicken Parmesan, also known as Chicken Parmigiana, is undoubtedly one such dish. This is a version I learned while working in restaurants in my teens and guarantees a crispy parm! I mean I’m team crispy parm! If you are too, then this recipe is for you. This delightful combination of crispy, breaded chicken, gooey melted cheese, and rich tomato sauce is a true crowd-pleaser.
The Restaurant Trick
When I was 16 years old, I worked in an Italian restaurant in Providence, R.I. One of our signature dishes was chicken parmesan so we needed a fast way to pump them out. We would put the marinara on a tray in single batches and top with mozzarella and parm and bake! This guarantees a crispy parmesan.
The History
Chicken Parmesan has its roots in Italy, evolving from the traditional Italian dish, Melanzane alla Parmigiana, which features eggplant instead of chicken. The term “Parmigiana” originates from the Italian region of Parma, renowned for its Parmigiano-Reggiano cheese. Italian immigrants brought the dish to the United States in the early 20th century, and it quickly gained popularity for its heartiness and flavor.
However, in the United States, the dish underwent modifications, earning the names Chicken Parmesan or Chicken Parmigiana. The addition of breaded and fried chicken transformed it into a satisfying and more substantial meal, captivating the hearts and taste buds of many.
Super Crispy Parmesan Video
Why You’ll Love This Recipe
Crispy Perfection: Epitomizes the dish – of textures where the golden, crispy exterior of the chicken combines with the crunch from the breadcrumb and Parmesan coating, creating the perfect bite over the tender, juicy chicken beneath.
Melting Cheese Magic: There’s something magical about the way the mozzarella cheese on top of the Chicken Parmesan transforms into a gooey, stretchy layer of cheesy goodness in the oven. It adds a rich and indulgent element that leaves us reaching for seconds.
Tomato Sauce Tango: The robust marinara sauce in this dish is perfect! Its tangy, savory notes complement the crispy chicken and creamy cheese, creating a perfect balance of flavors in every bite.
Nostalgia on a Plate: For many, it is a nostalgic dish that harkens back to family dinners, Sunday suppers, or comforting meals shared with loved ones. It carries a sense of tradition and warmth that enhances its overall appeal.
Storing & Reheating
Refrigeration: Place any leftover Crispy Chicken Parmesan in an airtight container and store it in the refrigerator. Make sure to separate individual pieces with parchment paper or plastic wrap to prevent them from sticking together. They will stay good in the fridge for 4 days.
Freezing: If you want to store Crispy Chicken Parmesan for an extended period, consider freezing it. Wrap each piece tightly in plastic wrap or aluminum foil, or place them in a freezer-safe container. Remember to label the container with the date to keep track of freshness. It will be good for up to three months.
Reheating in the Oven: To maintain the crispiness of the chicken, preheat your oven to 375°F (190°C). Place the leftover Chicken Parmesan on a baking sheet and heat for about 15-20 minutes or until warmed through. This method helps retain the crispy texture while ensuring the cheese melts to perfection.
Reheating in the Microwave: If you’re short on time, you can use the microwave. However, keep in mind that the breading may lose some crispiness. Heat the Chicken Parmesan on a microwave-safe plate for 1-2 minutes, checking for doneness after each minute.
Reheating on the Stovetop: For those who prefer the stovetop method, reheat the Chicken Parmesan in a skillet over medium heat. Cover the skillet to ensure even heating and flip the pieces occasionally. This method allows you to control the temperature and maintain a balance between crispy and reheated.
Crispy Chicken Parmesan
Ingredients
Sauce:
- ½ chopped onion
- 1/2 cup Pancetta I sauteed this just to flavor the oil and then removed but you can add it back to your sauce before emulsifying
- 6 basil leaves more for garnish
- 1 cup water
- 6 garlic cloves
- 3 tbsp tomato paste was all out but def recommend. Add after garlic and sauté a few mins before adding in crushed tomatoes
- ¼ tsp red pepper flakes
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 tsp salt
- 1 tbsp olive oil
Chicken:
- 4 large chicken breasts
- Oil for frying cutlets
- 1 tsp salt
- 1 tsp black pepper
- 4 eggs
- 2 cups flour
- 2 cups Panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion salt
- 1 tsp oregano powder
- 1 cup freshly grated parmesan cheese
- 32 oz sliced mozzarella
Instructions
- Start by browning your pancetta in a tsp of olive oil on medium heat. Once browned, remove and set aside.
- Add in your onions and saute for 4 minutes or until translucent. Then add in your garlic and saute for 1 minute.
- Add in your can of crushed tomatoes and 1 cup of water.
- Then add in your salt, pepper, oregano, and red pepper flakes.
- Add in your basil and partially cover your pot and cook on low for 45 minutes.
- Butterfly your chicken cutlet.
- Place saran wrap on top of your cutlets and use a mallet to thin them out.
- Set up your breading station. I like to use a baking tray which I separate into different compartments with aluminum.
- Place flour in one and your panko breadcrumbs in another. Season your breadcrumbs with onion powder, garlic powder, and oregano.
- In a separate bowl, beat your eggs and add a few pinches of your flour.
- Dip your cutlet in the flour, then egg and then your panko breadcrumbs. Make sure the cutlet is fully covered by the breadcrumbs.
- Heat your high smoke point oil to 340F.
- Carefully add in your cutlet and cook for about 5 minutes or until golden.
- Place your finished cutlet on a plate with a paper towel to soak up the extra oil and then on a baking rack to cool. Repeat this process until all are done.
- Once your marinara is done, use an immersion blender or regular blender to combine.
- I like my marinara a little chunky so I didn't combine it too much.
- Now here comes the restaurant trick! Place about 1/2 cup of your marinara in sections on a baking sheet and top with 3 pieces of sliced mozzarella.
- Top with parmesan and bake in the broiler for 6-8 minutes or until golden.
- Top your cutlet with your marinara and cheese bake.