Chicken Parmigiana

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Chicken Parmigiana

Rated: 5 stars out of 5Rate itRead users' reviews (258)

RECIPE
COMMENTS & REVIEWS(258)

Cook Time:
40 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 5 min

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Ingredients

Chicken Parmigiana
Recipe courtesy Tyler Florence
1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente

Directions

Preheat the oven to 350 degrees F.

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, reserve the rest of the basil for finishing the chicken. 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, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.

Get the ingredients together for the chicken so you have a little assembly line. 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, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.

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 arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

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Comments & Reviews

recipe Chicken Parmigiana
Rhiannon Portsmouth, NH 03-15-2010
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Father and Fiance's absolute Favorite meal
Rated: 5 stars out of 5

After making this simple red sauce, you'll never buy another jarred one again! It is easy and worth while. Tyler's recipes... have taught me when to use short cuts, and when it really makes a difference to make it from scratch. This is the most requested dinner of my culinary arsenal, and I'd like to thank Tyler for teaching me some simple techniques in this recipe that help with so many other meals too. Make it tonight, your men will love you for it. Trust me. Read more
recipe Chicken Parmigiana
Theresa New Port Richey, FL 02-28-2010
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THIS WAS JUST WONDERFUL
Rated: 5 stars out of 5

simple to make & very delicious, the olives give it a real good flavor and the chicken was so tender you could cut it with a... fork. I would definatley make it again. Theresa G New Port Richey, Fl.Read more
recipe Chicken Parmigiana
karen brick, NJ 02-16-2010
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Thank You Tyler
Rated: 5 stars out of 5

the best sauce ever. I made extra like one writer suggested and saved it for another meal. I used it in my crock pot to... cook pork braggiole. The olives and the chunky tomatoes were great and added the rustic touch I was going for. We had dinner guests including children and all enjoyed the meal. Read more
recipe Chicken Parmigiana
Kate Wilmington, DE 02-15-2010
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The best!
Rated: 5 stars out of 5

I have made this recipe a few times over the past two years, and it is the best chicken parm I have ever had. Yes, the prep... takes awhile, but is so worth it. I agree with the people that say to double the tomato sauce part, and save some for leftovers. If you are going through the trouble, why not make double! I cook the sauce in a deep pot and therefore do not have the splashing when the tomatoes are added, or the mess to clean up. If you do not have an oven safe skillet, I bet you could heat up a baking dish in the oven as it warms, and place the cooked chicken, pan drippings, and sauce in there to bake. I haven't done that, but it might work. Anyway, try this recipe... you will be so impressed.Read more
recipe Chicken Parmigiana
rebecca chula Vista, CA 02-07-2010
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I wowed the guys with this one!
Rated: 5 stars out of 5

Didn't know what to make and came across this recipe and remembered it's my hubby's fav dish so I made it. Took close to an... 1.5 hrs to make but soooo worth it. My hubby and his friend (and me) really enjoyed it, they were impressed, made it without the olives and it was fabulous! He asked me when I'm going to make it again. Thanks Tyler!!Read more
recipe Chicken Parmigiana
samantha new bedfrod, MA 01-25-2010
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OMG!!
Rated: 5 stars out of 5

Tyler you Rock!!!!!!!!! Your chicken parmigiana was amazing. We posted the night that we made it and now the family tried... it!!! Every single person that tried it loved it even my hubby's picky dad!!!!! So AWESOME!!! Thank You Tyler!!!!!Read more