Chicken Parmigiana

Extra crispy homemade Chicken Parmigiana with dry-brined chicken, panko parmesan crust, rich tomato sauce with white wine, and molten mozzarella. Better than any pub version and 46g of protein per serving.

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Prep Time 20

Cook Time 40

Marinating Time 30

Total Time 1 30

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 633

Ingredients Equipment Method Notes

Ingredients

3 chicken breasts (10 oz each), halved horizontally to form 6 pieces
1 tsp kosher salt or 3/4 tsp table salt, for brine
0.5 tsp black pepper for brine
0.5 tsp Italian mixed herbs for brine
0.33 cup all-purpose flour
2 eggs whisked
1 garlic clove minced, for egg dredge
0.25 tsp salt for egg dredge
0.25 tsp black pepper for egg dredge
0.25 tsp Italian mixed herbs for egg dredge
1.5 cup panko breadcrumbs
0.5 cup parmesan, finely grated store-bought sand-like preferred, for breadcrumb mix
0.5 tsp salt for breadcrumb mixture
0.25 tsp black pepper for breadcrumb mixture
2 cup olive oil or vegetable or canola oil, for frying
1 tbsp olive oil for sauce
2 garlic cloves finely minced, for sauce
0.25 cup onion or shallots very finely chopped
0.25 tsp red pepper flakes optional
0.25 tsp Italian mixed herbs for sauce
0.25 cup white wine optional but recommended
14 oz tomato passata sold as tomato puree in the US; Mutti brand recommended
0.5 cup chicken stock
0.25 tsp salt for sauce
0.25 tsp black pepper for sauce
10 fresh basil leaves roughly chopped, for layering
2 cup shredded mozzarella cheese shredded melts more evenly than sliced
0.75 cup parmesan, freshly grated freshly grated melts better than pre-grated for topping
1 tbsp extra virgin olive oil for drizzling over cheese before baking
5 fresh basil leaves roughly chopped, for garnish

Equipment

Large skillet or frying pan
Baking tray with wire rack
3 shallow bowls
saucepan
Instant-read thermometer

Method

Sprinkle both sides of each chicken cutlet with kosher salt, black pepper, and Italian herbs. Refrigerate uncovered for 30 minutes. Do not skip this step.
Heat olive oil in a saucepan over medium heat. Cook garlic and onion for 3 minutes until soft and translucent. Add red pepper flakes and herbs and stir for 15 seconds.
Add white wine, increase heat, and simmer rapidly until mostly evaporated. Add tomato passata, chicken stock, salt, and pepper. Cover and simmer on low for 10 minutes until slightly thickened. Keep warm.
Preheat oven to 350 degrees F. Set up three shallow bowls: one with flour, one with the whisked eggs combined with garlic, salt, pepper, and Italian herbs, and one with the panko, parmesan, salt, and pepper combined.
Press each piece of brined chicken into the flour and shake off the excess firmly. Coat in the egg wash letting excess drip off. Press firmly into the breadcrumb mixture on both sides. Set on a plate and repeat with remaining chicken.
Place a wire rack on a paper-towel-lined tray. Heat three-quarters of an inch of frying oil in a large skillet over medium-high heat to 350 degrees F. Use a thermometer for accuracy.
Fry 2 to 3 pieces at a time for 2 minutes on the first side until deeply golden. Flip and cook 1 and a half minutes on the other side. Do not crowd the pan. Transfer to the wire rack to drain.
Place fried chicken on a clean baking tray. Spoon about one-third cup of sauce over each piece covering roughly 80 percent of the surface. Leave the edges bare so they stay crispy.
Scatter chopped basil over the sauce. Pile on shredded mozzarella then top with freshly grated parmesan. Drizzle a little extra virgin olive oil over the cheese.
Bake for exactly 15 minutes until the cheese is melted with light golden spots. Do not bake longer. Garnish with fresh basil and serve immediately.

Notes

Dry brining is essential and cannot be skipped. Do not use a wet marinade as it will make the breadcrumb crust soggy. Panko creates a crunchier less greasy crust than regular breadcrumbs. Tomato passata is sold as tomato puree in the US. Leave the edges of each chicken piece exposed from sauce so they stay completely crispy. Drain fried chicken on a wire rack not paper towels. Use shredded mozzarella not sliced for even melting. Drizzle olive oil over parmesan before baking so it melts smoothly. Do not bake beyond 15 minutes or the chicken will dry out and the crust will soften. Baked no-fry option: toast panko first, crumb as directed, spray generously with oil, bake at 390 degrees F for 15 minutes, then add toppings and bake as directed.