Chicken Parmesan

8 mins
Serves 1
youtube.com

Directions

  1. 1In a large Dutch oven over medium heat, add the olive oil and onion. Cook for 4-5 minutes, or until the onions turn translucent in the middle and lightly golden brown along the edges.
  2. 2In a large Dutch oven over medium heat, add the olive oil and onion. Cook for 4-5 minutes, or until the onions turn translucent in the middle and lightly golden brown along the edges.
  3. 3In a large Dutch oven over medium heat, add the olive oil and onion. Cook for 4-5 minutes, or until the onions turn translucent in the middle and lightly golden brown along the edges.
  4. 4Add the garlic cloves, season with a pinch of salt, then cook for 1-2 minutes, or until the edges of the garlic just begin to turn light brown.
  5. 5Add the garlic cloves, season with a pinch of salt, then cook for 1-2 minutes, or until the edges of the garlic just begin to turn light brown.
  6. 6Add the garlic cloves, season with a pinch of salt, then cook for 1-2 minutes, or until the edges of the garlic just begin to turn light brown.
  7. 7Add the crushed red pepper flakes, fennel seed and oregano and cook for 30 seconds, or until fragrant.
  8. 8Add the crushed red pepper flakes, fennel seed and oregano and cook for 30 seconds, or until fragrant.
  9. 9Add the crushed red pepper flakes, fennel seed and oregano and cook for 30 seconds, or until fragrant.
  10. 10Add the tomato paste and stir to combine. Cook, stirring frequently, for 2-3 minutes, or until the tomato paste has darkened in color.
  11. 11Add the tomato paste and stir to combine. Cook, stirring frequently, for 2-3 minutes, or until the tomato paste has darkened in color.
  12. 12Add the tomato paste and stir to combine. Cook, stirring frequently, for 2-3 minutes, or until the tomato paste has darkened in color.
  13. 13Add the whole peeled tomatoes, crushing them with your hands as you add them to the pot, and stir to combine.
  14. 14Add the whole peeled tomatoes, crushing them with your hands as you add them to the pot, and stir to combine.
  15. 15Add the whole peeled tomatoes, crushing them with your hands as you add them to the pot, and stir to combine.
  16. 16Add the basil, then season with salt and pepper and sugar, if the sauce is too acidic. Reduce the heat to low and cover. Simmer for 1 hour, or until the flavors have married.
  17. 17Add the basil, then season with salt and pepper and sugar, if the sauce is too acidic. Reduce the heat to low and cover. Simmer for 1 hour, or until the flavors have married.
  18. 18Add the basil, then season with salt and pepper and sugar, if the sauce is too acidic. Reduce the heat to low and cover. Simmer for 1 hour, or until the flavors have married.
  19. 19Preheat the oven to broil.
  20. 20Preheat the oven to broil.
  21. 21Preheat the oven to broil.
  22. 22Place the chicken breasts on a cutting board. Using a boning knife, or other thin flexible knife, slice the breasts in half horizontally.
  23. 23Place the chicken breasts on a cutting board. Using a boning knife, or other thin flexible knife, slice the breasts in half horizontally.
  24. 24Place the chicken breasts on a cutting board. Using a boning knife, or other thin flexible knife, slice the breasts in half horizontally.
  25. 25Add each chicken breast to the middle of a large piece of plastic wrap and pull the bottom part of the plastic wrap over the chicken to cover it. Using a meat mallet or a sturdy pot, pound the chicken out to ⅓ inch thick.
  26. 26Add each chicken breast to the middle of a large piece of plastic wrap and pull the bottom part of the plastic wrap over the chicken to cover it. Using a meat mallet or a sturdy pot, pound the chicken out to ⅓ inch thick.
  27. 27Add each chicken breast to the middle of a large piece of plastic wrap and pull the bottom part of the plastic wrap over the chicken to cover it. Using a meat mallet or a sturdy pot, pound the chicken out to ⅓ inch thick.
  28. 28Add the flour to a wide, shallow bowl and season with salt and pepper.
  29. 29Add the flour to a wide, shallow bowl and season with salt and pepper.
  30. 30Add the flour to a wide, shallow bowl and season with salt and pepper.
  31. 31In a second wide, shallow bowl, add the eggs and a pinch of salt. Whisk until the eggs are homogeneous then set aside.
  32. 32In a second wide, shallow bowl, add the eggs and a pinch of salt. Whisk until the eggs are homogeneous then set aside.
  33. 33In a second wide, shallow bowl, add the eggs and a pinch of salt. Whisk until the eggs are homogeneous then set aside.
  34. 34In a third wide, shallow bowl, add the panko, Italian breadcrumbs, cheese, garlic, and lemon zest together. Whisk to combine and set aside.
  35. 35In a third wide, shallow bowl, add the panko, Italian breadcrumbs, cheese, garlic, and lemon zest together. Whisk to combine and set aside.
  36. 36In a third wide, shallow bowl, add the panko, Italian breadcrumbs, cheese, garlic, and lemon zest together. Whisk to combine and set aside.
  37. 37Add the olive oil to a large, deep skillet over medium heat. Prepare two sheet trays with wire racks and set aside.
  38. 38Add the olive oil to a large, deep skillet over medium heat. Prepare two sheet trays with wire racks and set aside.
  39. 39Add the olive oil to a large, deep skillet over medium heat. Prepare two sheet trays with wire racks and set aside.
  40. 40Working with one chicken piece at a time, add the chicken to the flour and coat both sides. Shake off any excess, then transfer to the eggs.
  41. 41Working with one chicken piece at a time, add the chicken to the flour and coat both sides. Shake off any excess, then transfer to the eggs.
  42. 42Working with one chicken piece at a time, add the chicken to the flour and coat both sides. Shake off any excess, then transfer to the eggs.
  43. 43Coat in the eggs, allowing any excess to drip off, then move it to the breadcrumb mixture.
  44. 44Coat in the eggs, allowing any excess to drip off, then move it to the breadcrumb mixture.
  45. 45Coat in the eggs, allowing any excess to drip off, then move it to the breadcrumb mixture.
  46. 46Press firmly to adhere the breadcrumbs to the chicken, then transfer to one of the racked sheet trays.
  47. 47Press firmly to adhere the breadcrumbs to the chicken, then transfer to one of the racked sheet trays.
  48. 48Press firmly to adhere the breadcrumbs to the chicken, then transfer to one of the racked sheet trays.
  49. 49Once the oil is shimmering, slowly add 2 chicken breasts to the pan.
  50. 50Once the oil is shimmering, slowly add 2 chicken breasts to the pan.
  51. 51Once the oil is shimmering, slowly add 2 chicken breasts to the pan.
  52. 52Gently shake the pan to prevent the chicken breasts from sticking to the bottom.
  53. 53Gently shake the pan to prevent the chicken breasts from sticking to the bottom.
  54. 54Gently shake the pan to prevent the chicken breasts from sticking to the bottom.
  55. 55Cook for 4-5 minutes, or until the chicken is deeply golden brown. Flip and repeat on the other side.
  56. 56Cook for 4-5 minutes, or until the chicken is deeply golden brown. Flip and repeat on the other side.
  57. 57Cook for 4-5 minutes, or until the chicken is deeply golden brown. Flip and repeat on the other side.
  58. 58Transfer to the other racked sheet tray and season with salt. Repeat with remaining chicken.
  59. 59Transfer to the other racked sheet tray and season with salt. Repeat with remaining chicken.
  60. 60Transfer to the other racked sheet tray and season with salt. Repeat with remaining chicken.
  61. 61Once all the chicken is cooked, spoon several tablespoons of sauce over each chicken breast.
  62. 62Once all the chicken is cooked, spoon several tablespoons of sauce over each chicken breast.
  63. 63Once all the chicken is cooked, spoon several tablespoons of sauce over each chicken breast.
  64. 64Top each with mozzarella cheese and broil for 2-4 minutes, or until the mozzarella is melted and has browned in a few spots.
  65. 65Top each with mozzarella cheese and broil for 2-4 minutes, or until the mozzarella is melted and has browned in a few spots.
  66. 66Top each with mozzarella cheese and broil for 2-4 minutes, or until the mozzarella is melted and has browned in a few spots.
  67. 67Remove from the oven and serve with spaghetti, additional sauce, cheese and basil.
  68. 68Remove from the oven and serve with spaghetti, additional sauce, cheese and basil.
  69. 69Remove from the oven and serve with spaghetti, additional sauce, cheese and basil.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 1 small yellow onion, finely chopped
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic cloves, peeled and finely chopped
  • 4 cloves garlic cloves, peeled and finely chopped
  • 4 cloves garlic cloves, peeled and finely chopped
  • 1 tsp fennel seeds, crushed
  • 1 tsp fennel seeds, crushed
  • 1 tsp fennel seeds, crushed
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 pinch crushed red pepper flakes
  • 1 pinch crushed red pepper flakes
  • 1 pinch crushed red pepper flakes
  • 2 TB double concentrated tomato paste
  • 2 TB double concentrated tomato paste
  • 2 TB double concentrated tomato paste
  • 2 28 ounce cans whole peeled tomatoes
  • 2 28 ounce cans whole peeled tomatoes
  • 2 28 ounce cans whole peeled tomatoes
  • 1 small bunch basil
  • 1 small bunch basil
  • 1 small bunch basil
  • 0 kosher salt
  • 0 kosher salt
  • 0 kosher salt
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 0 sugar
  • 0 sugar
  • 0 sugar
  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 0 kosher salt
  • 0 kosher salt
  • 0 kosher salt
  • 0 black pepper
  • 0 black pepper
  • 0 black pepper
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 0.5 cup panko breadcrumbs
  • 0.5 cup panko breadcrumbs
  • 0.5 cup panko breadcrumbs
  • 0.5 cup Italian breadcrumbs
  • 0.5 cup Italian breadcrumbs
  • 0.5 cup Italian breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup grated Parmesan cheese
  • 2 cloves garlic cloves, grated
  • 2 cloves garlic cloves, grated
  • 2 cloves garlic cloves, grated
  • 1 lemon, zested
  • 1 lemon, zested
  • 1 lemon, zested
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 8 ounces whole milk mozzarella, thinly sliced
  • 8 ounces whole milk mozzarella, thinly sliced
  • 8 ounces whole milk mozzarella, thinly sliced
  • 1 pound spaghetti
  • 1 pound spaghetti
  • 1 pound spaghetti
  • 0 Parmesan cheese
  • 0 Parmesan cheese
  • 0 Parmesan cheese
  • 0 basil
  • 0 basil
  • 0 basil

Equipment

knifecutting boardDutch ovenwooden spooncan openermeat mallet or sturdy potplastic wrap3 wide, shallow bowlswhisklarge, deep skillettongsbaking sheetwire rackoven

Tips

  • Use a thin knife to slice the chicken breasts in half horizontally. Then pound them out to ⅓ inch thick. Make sure you don't overcrowd the pan when frying the chicken.
  • Press firmly to adhere the breadcrumbs to the chicken.
  • Use enough olive oil so it will go about halfway up the chicken when you place it in.
  • Don't let the chicken sit in the same place for too long.
  • Serve immediately after broiling the chicken parm