Chicken Parmigiana

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Chicken Parmigiana

Rated: 5 stars out of 5Rate itRead users' reviews (246)

RECIPE
COMMENTS & REVIEWS(246)

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
lyndee bend, OR 11-19-2009
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OMG!! What a fabulous dish!
Rated: 5 stars out of 5

I have been trying to find a recipe for chicken parmigiana forever and this one is truely Ultimate! Thank you!! I can't wait... to make it for all my friends.Read more
recipe Chicken Parmigiana
Kristine Chester, NH 11-17-2009
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The Best Chicken Parmigiana
Rated: 5 stars out of 5

It was a new favorite of the pickiest eater in my family. The breading was outstanding and flavorful. Thanks for another... ultimate recipe Tyler. KristineRead more
recipe Chicken Parmigiana
Dave Tahoe Vista, CA 11-15-2009
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You really should try this one.
Rated: 5 stars out of 5

I saw Tyler make this on TV and it looked so good and easy to do. I?ve made it about 5 times now for family and friends. I... use all basil instead of the parsley. Just use the whole bunch from the store. The fresh herbs in the bread crumbs make for a nice presentation. The whole breast rather than a thin cutlet makes for a very generous portion. Not everyone will finish it and the pasta. I am a believer in San Marzano tomatoes. They cost more but hey, how often are you making this? Splurge a little already. I wondered about the olives in the tomato sauce. Do it! It is so good. I use the recommend ? cup or more! I don?t have an oven proof skillet so after cooking the chicken I transferred it to a 9? square baking pan, and then proceeded with the rest of the ingredients. I?ve had a little difficulty getting the chicken cooked through. If the oven is too warm the cheese melts and it looks good but the inside may not be there yet. Check it with a thermometer to be certain.Read more
recipe Chicken Parmigiana
Irma Hialeah Gardens, FL 11-05-2009
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The best Chicken Parmigiana ever
Rated: 5 stars out of 5

I saw Tyler making this recipe about 2 years ago and I said I got to make this, and I made it just as he did it with the... pasta and the garlic bread, everyone loved it, my husband, my son, and my mother is making it at her home too, everyone in the family loved it, they have even asked me to make it when the family gets together. Loved it, I would give this recipe more than 5 stars rating.Read more
recipe Chicken Parmigiana
Jennifer Cape Coral, FL 10-20-2009
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Hearty Meal
Rated: 4 stars out of 5

This is a great recipe but it is time consuming and pricey if using the recomended ingredients.
recipe Chicken Parmigiana
Laurie Stanhope, NJ 10-18-2009
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I would give this recipe 100 STARS! It was awesome!
Rated: 5 stars out of 5

This is the best chicken parmigiana recipe I have ever tried. I love italian food and had it every Sunday growing up. Tyler's... recipe is the best! The fresh ingredients (fresh basil, bay leaves, parsley) make such a difference in cooking. The flavor of the sauce was out of this world. I didn't add the olives though...just my preference. I followed the recipe exactly except baking the chicken -- we had to hold off on dinner for a while so I lowered the oven temp and let the chicken cook slowly longer. The outside of the chicken was crispy and the inside was so tender that you can cut it with a fork. I served with spaghetti and italian bread. Thank you TYLER! My new favorite! : ) Read more