Chicken Parmesan
Pounded chicken cutlets fried to a shatteringly crisp crust, blanketed with quick tomato sauce and melted mozzarella, then flashed under the broiler so the cheese blisters but the breading never goes soggy. This is the Italian-American classic done right: juicy inside, audibly crunchy at the edges.
Halve each chicken breast horizontally and pound to an even 1 cm (3/8 inch). Set up a three-stage breading station of seasoned flour, beaten egg, and panko mixed with grated Parmesan. Shallow-fry the cutlets in 1 cm of hot oil until deep golden, about 3 minutes per side, then transfer to a sheet pan. Spoon a thin layer of tomato sauce over each, top with torn mozzarella and more Parmesan, and broil 3 to 4 minutes until the cheese blisters. Rest 5 minutes so the crust stays crisp and serve immediately.
- Pound the cutlets thin and even so they cook through before the crust burns
- Sauce goes ON TOP of fried cutlets, never underneath, so the breading stays crunchy
- Finish under the broiler, not buried in a casserole, to keep the crust audible
Equipment
- Meat mallet or heavy skillet
- Three shallow bowls for breading
- Large heavy skillet or cast-iron pan
- Rimmed sheet pan
- Instant-read thermometer
- Wire rack
Składniki
For the cutlets
- 700 g boneless skinless chicken breasts, 2 large, halved horizontally into 4 cutlets
- 6 g fine sea salt, plus more for seasoning
- freshly ground black pepper, to taste
- 120 g all-purpose flour
- large eggs, 2, beaten
- 100 g panko breadcrumbs
- 50 g Parmigiano-Reggiano, finely grated, divided
- 3 g garlic powder
- 2 g dried oregano
- 240 ml neutral oil for frying, such as canola or sunflower
For the sauce and topping
- 30 ml olive oil
- garlic cloves, thinly sliced, 3 cloves
- 400 g crushed tomatoes, 1 can, preferably San Marzano
- fresh basil, 5 leaves, plus more to finish
- 2 g sugar, optional, to balance acidity
- 170 g low-moisture mozzarella, torn or sliced; fresh mozzarella works if patted very dry
Przygotowanie
- KROK01
Warm the olive oil in a small saucepan over medium heat. Add the sliced garlic and cook until fragrant and just beginning to color, about 1 minute. Pour in the crushed tomatoes, add the basil leaves, season with a pinch of salt and the optional sugar, and simmer gently. Stir occasionally; you want it thick enough to mound on a spoon. Remove the basil before using.
- KROK02
Lay each chicken breast flat and slice it horizontally into two thin cutlets. Place each between two sheets of plastic wrap and pound with a mallet or heavy skillet to an even 1 cm (3/8 inch) thickness. Season both sides with salt and pepper.
- KROK03
In the first bowl, whisk the flour with garlic powder, oregano, and a big pinch of salt. In the second, beat the eggs with a splash of water. In the third, combine the panko with half the grated Parmigiano. Dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into the panko so it adheres on both sides.
- KROK04
Pour the neutral oil into a large heavy skillet to a depth of about 1 cm. Heat over medium-high to 175 C (350 F). Test with a pinch of panko: it should sizzle steadily on contact. Set a wire rack over a sheet pan nearby.
- KROK05
Working in batches to avoid crowding, fry the cutlets until deep golden and crisp, about 3 minutes per side. The internal temperature should reach 74 C (165 F). Transfer to the wire rack, not paper towels, so the underside stays crisp. Season with a whisper of salt straight out of the oil.
- KROK06
Heat the broiler to high. Arrange the fried cutlets on a clean sheet pan. Spoon a thin layer of tomato sauce over the center of each, leaving the edges of the crust exposed. Top with torn mozzarella and the remaining Parmigiano. Broil 15 cm (6 inches) from the element until the cheese melts and blisters in spots, 3 to 4 minutes. Watch closely.
- KROK07
Let the cutlets rest 5 minutes so the cheese sets and the crust re-crisps. Finish with torn fresh basil and an extra grating of Parmigiano. Serve immediately while the crust is still audible.
Make ahead
Bread the cutlets up to 4 hours ahead and refrigerate uncovered on a rack; the dry chill helps the coating adhere. The tomato sauce keeps 4 days refrigerated or 3 months frozen. For a party, fry the cutlets up to 2 hours ahead and hold at room temperature, then sauce, cheese, and broil just before serving so the crust stays crisp.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 200 C (400 F) oven on a wire rack for 10 to 12 minutes to revive the crust; avoid the microwave, which steams the breading soft. The crust will never be quite as crisp as fresh, but the oven gets it close.
Variations
Eggplant Parmesan
Swap the chicken for 1 cm slices of salted, drained eggplant. Bread and fry exactly the same way, then sauce, cheese, and broil. A vegetarian classic in its own right.
Chicken Parm Hero
Pile a finished cutlet into a toasted ciabatta roll with extra sauce and mozzarella for the definitive chicken parmesan sandwich. Press lightly and griddle the cut sides of the bread first.
Spicy arrabbiata version
Add 1/2 teaspoon red pepper flakes to the garlic when building the sauce, and finish with a drizzle of chili oil after broiling for a cutlet with real heat.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Najczęstsze pytania
How do I keep chicken parmesan from getting soggy?
The single biggest fix is to put the sauce on top of the fried cutlet rather than underneath it, and to leave the edges of the crust exposed. Frying in properly hot oil (175 C / 350 F), draining on a wire rack instead of paper towels, and broiling rather than baking buried in sauce all keep the breading on your chicken parmesan crisp.
Should I bake or fry the chicken?
Shallow-frying gives the crispest, most evenly browned crust and is faster than people expect. If you prefer to bake, spray the breaded cutlets generously with oil and bake at 220 C (425 F) for about 18 minutes, flipping halfway. You sacrifice a little crunch but gain a hands-off method.
What cheese is best for chicken parmesan?
Use a combination: low-moisture mozzarella for the stretchy melt and Parmigiano-Reggiano for savory depth, both in the breading and on top. If you use fresh mozzarella, pat it very dry first, or its water will pool and soften the crust.
Can I make chicken parmesan ahead for a crowd?
Yes. Bread and fry the cutlets up to 2 hours ahead and hold them at room temperature on a rack. Just before serving, add sauce and cheese and run them under the broiler. This staged approach keeps the crust crisp and lets you serve everyone at once.
What is the difference between chicken parmesan and chicken parmigiana?
They are the same dish; parmigiana is simply the Italian name and parmesan is the anglicized version. Interestingly, the original melanzane alla parmigiana from southern Italy uses eggplant, and the breaded-chicken version is an Italian-American creation.
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