# Chicken Parmesan

This recipe shows how to make a non-traditional but delicious chicken parmesan with pasta and tomato sauce.

- Total time: 45 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 0.25 onion
- 2 garlic cloves
- 2 tablespoons tomato paste
- 3 tablespoons tomato paste
- shake red chili flake
- 28 ounce whole san marzano tomatoes
- shake dried oregano
- 2 basil stems
- 1 cup tap water
- 4 chicken breasts
- kosher salt
- freshly ground pepper
- 4 eggs
- all-purpose flour
- panko breadcrumbs
- parmesan cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried basil
- freshly ground pepper
- 1 quart peanut oil
- fresh basil
- fresh mozzarella
- freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- pasta
- 0.5 cup pasta water

## Instructions

1. Sauté a quarter of a chopped onion for about three minutes or until translucent.
2. Add a couple cloves of garlic and sauté for about 30 seconds.
3. Add two to three tablespoons of tomato paste and a shake of red chili flake, sauté for about a minute.
4. Add a 28 ounce can of whole San Marzano tomatoes.
5. Stir and crush, then place over medium heat and bring up to a simmer, lowering the heat just enough to maintain a bare bubble.
6. Add a little shake of dried oregano, a couple stems of basil and one cup of tap water.
7. Let simmer for about 45 minutes until the flavors have melded and mellowed out.
8. Lay out four large chicken breasts on some plastic wrap.
9. Butterfly, cutting from the rounded side of the breast towards the flat side and opening it up like a book.
10. Lay another sheet of plastic wrap on top of the breasts and pound them out using a meat pounder.
11. Season with some kosher salt and freshly ground pepper and set aside.
12. Assemble the breading station, with some beaten eggs and all-purpose flour.
13. Add a little sprinkle of flour to the eggs.
14. Spread panko breadcrumbs out on a rimmed baking sheet with a generous sprinkle of Parmesan cheese.
15. Add some garlic powder, some dried oregano and dried basil to flour.
16. Add freshly ground pepper.
17. Using one hand for wet stuff, one hand for dry stuff, dip the chicken breasts in flour, then egg, then breadcrumbs.
18. Let the chicken hang out in the breadcrumbs until ready to fry, this is going to strengthen their coating.
19. Heat peanut oil to 350 degrees fahrenheit and drop in the chicken.
20. Fry for roughly five minutes until deeply golden brown on the outside and cooked through.
21. Fish out the pieces once they're done and let them drain on paper towels.
22. Preheat your broiler.
23. Place the fried chicken on a wire rack set in a rimmed baking sheet.
24. Top with some fresh basil and copious slices of fresh mozzarella, as much as you can fit on there.
25. To assist with both flavor and browning, add some freshly grated Parmesan cheese.
26. These guys are headed under the broiler for just a few minutes.
27. Get your pasta ready.
28. Finished cooking the pasta in the sauce along with about a half cup of pasta water.
29. Kill the heat, add some fresh chopped basil, some freshly shaved parmesan and a couple tablespoons of unsalted butter.
30. Proudly plate up your poultry atop a prominent peak of pasta.
31. Sauce up the cutlets on top of the cheese.
32. Hit with shaved Parmesan and a little bit of fresh basil.

## Equipment

- knife
- cutting board
- frying pan
- wooden spatula
- plastic wrap
- meat pounder
- rimmed baking sheet
- whisk
- mesh strainer
- paper towels
- wire rack
- broiler

## Tips

- Flattening the breasts will help them cook more quickly and evenly and give us maximum surface area on which to bread.
- If you like an extra crispy crust you could double dip.

## Source

- Original video: https://www.youtube.com/watch?v=ZrR0VbqNdW8
- Recipe page: https://www.cliprecipe.com/recipe/43b42243-f9c5-4f5a-9e6a-a5b9ecb258af
- Extracted: 2025-05-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt