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How to Make The Best Chicken Parmesan Ever

Posted on November 8, 2013

When it comes to serving a crowd there are a few rules to follow. 1. Find a recipe that’s easy to prepare. 2. Make sure to include ingredients appeal to everyone. 3. Do whatever you can in advance. In other words, if you know how to make Chicken Parmesan, then you’ve got it all under control. While there are certainly many ways to make this family-friendly favorite, we’ve broken it down into 8 easy steps so that you can make the cheesiest, crispiest, very best chicken parmesan recipe ever!

Choose Your Chicken: The very best cut for Chicken Parmesan is boneless, skinless breast. Chicken breast has very little fat or connective tissue, so it’s nice and tender and requires no trimming.

Slice and Pound: Slice each breast on the bias into 2-3 smaller, thinner pieces. Once you have your cutlets, sandwich them between two sheets of parchment and place them on a clean cutting board. Pound each piece until it’s approximately 1/4-inch thick using a meat tenderizer. If you don’t have one, improvise using the backside of a small sauté pan or another flat, heavy utensil.

Coat Thoroughly: Create a coating station with three shallow baking pans or bowls filled with: seasoned flour, beaten eggs and crumbs. Coat one piece of chicken at a time. First dredge in flour (seasoned with salt and pepper), then dip in eggs and finally coat all over with breadcrumbs. Japanese Panko crumbs will add an extra crunch once they’re cooked, but fresh breadcrumbs or unseasoned packaged crumbs work well too.

Fry Until Golden: Heat olive oil to medium in a large sauté pan and pan fry each piece of chicken until both sides are golden brown. Make sure to add oil between batches so that the pan doesn’t dry out, and be careful to keep an eye on the temperature so that the oil doesn’t burn. Once each cutlet is evenly crisp and golden on the outside and just cooked through, line it up on a baking sheet until all pieces are cooked.

Spoon on Sauce: Perfectly cooked Chicken Parmesan has a healthy layer of tomato sauce, but is not drowned in it. Prepare your own tomato sauce or spoon on your favorite store-bought version. Make sure to leave a little room at the edges of the cutlet for the sauce to expand.

Don’t Skimp on Cheese: Use a combination of shredded Italian cheeses to add flavor and texture to the dish. Creamy mozzarella, pungent provolone and nutty Parmesan combined offer a superior finish instead of going with one singular cheese.

Season to Taste: Dried oregano offers a classic Italian flavor to Chicken Parmesan, but feel free to add a touch of your own personality to the dish. Crushed pepper flakes, toasted garlic or fresh basil will certainly give it a boost.

Bake til Bubbly: If your chicken has been nicely browned, it’s likely to be cooked through. Bake in a 400°F oven until cheese is melted, bubbly and brown. By this time, the sauce will also be nice and hot and your Chicken Parmesan should be absolutely perfect.