Chicken Parmesan
Serves 460 mins prep50 mins cook
A classic Chicken Parmesan recipe featuring brined chicken breasts, crispy panko breading, homemade tomato sauce, and baked with fresh mozzarella until bubbly and golden.
0 servings
What you need
tbsp olive oil
tsp chili flakes
clove garlic clove
cup buttermilk
tbsp tomato paste
tsp black pepper
tsp dried oregano
tsp salt & pepper
tsp kosher salt
cup dry white wine
tbsp fresh basil
tsp table sugar
tsp dried basil
cup onion
tsp salt
Instructions
1. Brine the Chicken: Mix buttermilk, salt, pepper, oregano, and garlic in a bowl. Submerge chicken and refrigerate for 1–4 hours. 2. Make the Tomato Sauce: Heat olive oil in a saucepan over medium heat. Sauté shallots until soft (3–4 min). Add garlic and cook 30 sec. Stir in tomato paste, cook 1 min. Add wine, simmer 2–3 min. Add tomatoes, simmer 10–15 min until thickened. Season with salt, pepper, and sugar (if needed). Stir in basil. 3. Bread the Chicken: Set up 3 bowls: flour (seasoned), eggs, and panko mixed with Parmesan, salt, pepper, and basil. Coat in flour, dip in eggs, then press into panko mix. 4. Fry the Chicken: Heat oil in a skillet over medium-high heat. Sear chicken 3–4 min per side until golden. Transfer to a paper towel–lined plate. 5. Assemble & Bake: Preheat oven to 400°F (200°C). Place fresh sliced mozzarella on top of fried chicken breasts. Bake for 10–12 min until cheese is bubbly. Broil 1–2 min for extra browning (optional). Garnish with fresh basil and serve. Enjoy!View original recipe