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Chicken Parmesan Done The Fresh Way

Here's how you make Chicken Parmesan Done The Fresh Way
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  • Servings: 4-5
  • Prep: 25m
  • Cook: 30m
    • The following recipe serves 4-5 people.

Ingredients

The ingredients are:
  • FOR THE MARINARA SAUCE
  • 2 tablespoons olive oil (extra virgin)
  • 1 small yellow onion, finely chopped
  • 6 to 8 garlic cloves, minced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 to 3 teaspoons chicken bouillion granules (1/2 packet Goya chicken bouillion)
  • 2 to 3 tablespoons chopped parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 can (28 ounce) crushed tomatoes (Roma tomatoes, I prefer Kitchen Ready Pastene)..or the equivalent of fresh garden tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon granulated sugar (use more or less this amount. Taste for correct amount to cut down acidity)
  • 1 bay leaf
  • 4 tablespoons fresh basil, chopped
  • FOR CHICKEN
  • 2 (8 ounce) boneless skinless chicken breasts (fat trimmed, pounded to 1/2-inch thick and then sliced in half for appropriate sized cutlets, refer to NOTE)
  • Sea salt or Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 4 ounces mozzarella cheese (fresh whole-milk mozzarella cheese, sliced thin or grated, preferably fresh mozzarella for best results)
  • 3 to 4 ounces provolone cheese (sliced thin or shredded, use either sharp or mild, which is up to your taste)
  • 1/2 cup grated parmesan (grated to the larger grate size on your box grater)
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil (extra virgin)
  • 1/4 cup fresh basil (torn)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • FOR THE MARINARA SAUCE

  • Step 1: 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.

  • Step 2: Add crushed tomatoes, balsamic vinegar, sugar, bay leaf and stir.

  • Step 3: Add chicken bouillon granules if desired and season with additional salt if necessary and add black pepper to taste.

  • Step 4: 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.

  • Step 5: 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.*

  • Step 6: Remove from heat and cover saucepan with lid.

  • FOR THE CHICKEN

  • Step 7: While sauce is simmering, sprinkle each side of the chicken cutlet lightly with salt, let stand at room temperature 20 minutes.

  • Step 8: In a bowl, combine Mozzarella and Provolone cheese, set aside. Adjust oven rack 4-inches from broiler element and preheat broiler.

  • Step 9: In a shallow dish, whisk together flour and egg until smooth.

  • Step 10: 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.

  • Step 11: 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.

  • Step 12: Transfer chicken to a large platter (or cookie sheet lined with wax paper or aluminum foil). Repeat process with remaining chicken cutlets.

  • Step 13: 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.

  • Step 14: Transfer fried chicken to a large platter (or cookie sheet) lined with paper towels to drain. Repeat process with remaining chicken.

  • Step 15: 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).

  • Step 16: Remove from oven and cover each cutlet with 2 Tbsp marinara sauce (or place marinara on side of chicken).

  • Step 17: 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

We hope you enjoy this recipe!

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