Chicken Parmesan

Total Time:
1 hr 5 min
Prep:
25 min
Cook:
40 min

Yield:
4 servings
Level:
Intermediate

Ingredients
Directions

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

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4.8 429
The chicken was awesome!  The sauce was blah, needed to cook a lot longer. item not reviewed by moderator and published
First time making chicken parmesan, and this is a very tasty recipe. What I do not like is the mushy texture of the chicken after being topped with the sauce before baking. Next time I will bake the breasts on a rack in the oven, prepare the sauce separately and serve the chicken next to the pasta covered with the cheese and sauce. item not reviewed by moderator and published
Good recipe...skip the extra carbs. item not reviewed by moderator and published
I make this for any special family get togethers. Christmas Eve is next! item not reviewed by moderator and published
Was awsome.......made it with thighs which I think makes it even better. item not reviewed by moderator and published
We love kalamata olives but they sucked in this dish. Over powered the entire dish. Tasted like a cruddy puntanesca sauce that took away from a classic dish. item not reviewed by moderator and published
I'll tell you HOW good this is: my husband packed his own container with leftovers and "hide" it from ME in our fridge!!! ))) First time in 15 years! Our new FAVORITE!!! AWESOME! Kalamata olives is A must, not just any olives, don't get greedy, get pitted Kalamata. Also: cut big huge chicken breast in half and marinate slices w salt + paprika + splash of white wine. YES! Add parsley and Parmesan to bread crumbs! and use 1/2 of olive oil + 1/2 real butter when (European) when brown the chicken, butter and bread crumbs go together so-so good!! Experiment and Enjoy!!!! Great recipe!!! I'll be cooking this one A LOT!!! item not reviewed by moderator and published
Yea, this is an awesome recipe. I love the addition of the olives, really adds some great flavor to the dish. Whoever typed it up forgot about the parsley, basil and parmesan cheese in the breadcrumbs. Do yourself a favor and watch the video before you go shopping. item not reviewed by moderator and published
Loved this recipe. Used spaghetti squash instead of pasta and one can of crushed tomatoes and one of stewed. Also used chicken thighs instead of breasts because my family prefers darker meat. Sooo good!! item not reviewed by moderator and published
Made this for Wife Pat and myself tonight. Want a knock dinner. Thank you Mr. Florence. You the Man. item not reviewed by moderator and published
So what you are saying is you actually didn't make this recipe at all... lol item not reviewed by moderator and published

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