Chicken Parmesan Done The Fresh Way
February 28, 2016
"I've been making chicken parmesan for many years where I've used homemade sauce that has been cooked for a while and then baked in the oven along with the fried chicken cutlets. This particular recipe is done somewhat differently because it uses fresh marinara and the sauce is not baked with the chicken. The chicken is quickly placed in the broiler to melt a mixture of mozarella, parmesan, and provolone; then served alongside with the fresh marinara and pasta."
- FOR THE MARINARA SAUCE
- FOR CHICKEN
- Serving Size: 1 (432 g)
- Calories 730
- Total Fat - 53.1 g
- Saturated Fat - 15.3 g
- Cholesterol - 147 mg
- Sodium - 758.6 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 3.5 g
- Sugars - 8 g
- Protein - 44.9 g
- Calcium - 799.9 mg
- Iron - 2.7 mg
- Vitamin C - 33.6 mg
- Thiamin - 0.2 mg
FOR THE MARINARA SAUCE
Heat 2 Tbsp olive oil in a medium saucepan over medium-high heat. Once hot add in onions and saute for 1 1/2 minutes then add garlic, 1/4 tsp salt, parsley, oregano and red pepper flakes and saute 30 seconds longer.
Add crushed tomatoes, balsamic vinegar, sugar, bay leaf and stir.
Add chicken bouillon granules if desired and season with additional salt if necessary and add black pepper to taste.
Bring mixture to a simmer then reduce heat to medium-low and allow to simmer 20 minutes, stirring occasionally. Add the fresh basil and stir.
Thin sauce with water if desired if you feel that sauce is too thick. Taste for seasoning and adjust. *if sauce is on the acidic side due to tomatoes, add extra sugar to cut down on acid.*
Remove from heat and cover saucepan with lid.
FOR THE CHICKEN
While sauce is simmering, sprinkle each side of the chicken cutlet lightly with salt, let stand at room temperature 20 minutes.
In a bowl, combine Mozzarella and Provolone cheese, set aside. Adjust oven rack 4-inches from broiler element and preheat broiler.
In a shallow dish, whisk together flour and egg until smooth.
In a separate shallow dish (such as a pie plate), toss together Parmesan cheese, Panko bread crumbs, garlic powder, oregano, rosemary, and 1/4 tsp pepper.
Working with 1 chicken cutlet at a time, dredge chicken in egg mixture, coating both sides and allowing excess to run off, then immediately transfer to Parmesan mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere.
Transfer chicken to a large platter (or cookie sheet lined with wax paper or aluminum foil). Repeat process with remaining chicken cutlets.
Pour 3 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 1 1/2 - 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 1 1/2 - 2 minutes longer.
Transfer fried chicken to a large platter (or cookie sheet) lined with paper towels to drain. Repeat process with remaining chicken.
Place cutlets on rimmed baking sheet and sprinkle Mozzarella/Parmesan/Provolone cheese mixture evenly over cutlets. Broil in oven until cheese is melted and beginning to brown, about 3 - 4 minutes (keep a close eye on it, make sure internal temp of chicken reaches 165 degrees).
Remove from oven and cover each cutlet with 2 Tbsp marinara sauce (or place marinara on side of chicken).
Sprinkle tops evenly with remaining 1/4 cup fresh basil and serve immediately, adding additional sauce as desired. Serve with choice of pasta.
*NOTE: depending on the size of your chicken breast, I can normally get 2 cutlets from a chicken breast after it’s pounded, unless the breast is small*
Tips & Variations
No special items needed.