Homemade Chicken Parmesan BETTER Than Any Restaurant! 🤤
Get ready for the BEST Chicken Parmesan you've EVER had! This recipe is so good, it completely changed how I think about this classic dish. 😉 Forget about dry, bland chicken parmesan – this version is crispy, cheesy, and bursting with flavor!
In this video, I'll walk you through every step, from preparing the chicken to creating the perfect breading. You'll be amazed at how easy it is to make restaurant-quality chicken parmesan right in your own kitchen! 🏡
4 boneless, skinless chicken breasts
1 tablespoon buttermilk
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon chili flakes (optional)
Salt and freshly ground black pepper to taste
1 cup all-purpose flour (AP flour)
1-2 large eggs, beaten
1 cup panko bread crumbs
Oil for frying (vegetable, canola, or peanut oil)
1 (16-ounce) jar of your favorite tomato sauce
1 (8-ounce) ball of low-moisture whole milk mozzarella cheese, sliced into ½ - ¼ inch thick slices
Instructions:
Prepare the Chicken: Butterfly each chicken breast to create a thinner, more uniform cutlet. You can also pound them flat using a meat mallet.
Marinate: In a bowl, combine the buttermilk, Italian seasoning, garlic powder, chili flakes (if using), salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
Warm the Sauce: Gently heat the tomato sauce in a small saucepan over low heat.
Bread the Chicken:
Set up a breading station with three shallow dishes: one with the flour, one with the beaten eggs, and one with the panko bread crumbs.
Dip each chicken breast in the flour, shaking off any excess. Then dip in the egg wash, followed by the panko, pressing gently to ensure the breadcrumbs adhere.
Chill: Place the breaded chicken cutlets on a baking sheet and refrigerate for 30-45 minutes. This helps the breading set.
Fry: Heat the oil in a large skillet over medium-high heat until it reaches 350-375°F (175-190°C) or shimmers. Fry the chicken cutlets one at a time until golden brown, about 2-3 minutes per side. Don't worry if they aren't fully cooked through at this point.
Bake: Transfer the chicken to a baking sheet and bake in a preheated oven at 400°F (200°C) until the internal temperature reaches 160°F (71°C), about 10-15 minutes.
Broil: Turn the oven to broil. Top each chicken cutlet with a spoonful of warmed tomato sauce and a few slices of mozzarella cheese. Broil for 1-2 minutes, or until the cheese is melted and bubbly.
Serve: Remove from the oven and serve immediately with extra tomato sauce, fresh herbs, and a sprinkle of black pepper, if desired.
Tips and Variations:
For extra flavor, add some grated Parmesan cheese to the panko bread crumbs.
You can use your favorite herbs and spices in the marinade. Fresh herbs like basil or oregano are a great addition.
If you don't have buttermilk, you can use regular milk or even plain yogurt.
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0:00 Intro
0:35 Prepare Chicken
1:57 Sauce, Cheese & Fry Station
3:28 Fry Chicken
4:20 Bake Chicken, add Toppings
4:44 Plate and Enjoy
#chickenparmesan #homemade #italianfood