Print

Chicken Parmesan

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Parmesan is a classic Italian-American dish featuring crispy breaded chicken tenderloins topped with savory marinara sauce and melted fontina and Parmigiano Reggiano cheeses, garnished with fresh basil.

Ingredients

2 pounds chicken tenderloins

2 teaspoons salt, divided

¾ teaspoon freshly ground black pepper, divided

1½ cups panko breadcrumbs

¾ cup plus 2 tablespoons grated Parmigiano Reggiano, divided

1 teaspoon dried oregano

½ teaspoon dried thyme

½ cup all-purpose flour

3 large eggs

Olive oil, for cooking

1½ cups marinara sauce (homemade or store-bought)

6 oz fontina cheese, shredded (about 1½ cups)

3 tablespoons fresh chopped basil

Instructions

  1. Trim any white tendons from the tenderloins. Using the palm of your hand, gently flatten each tenderloin to an even ¼-inch thickness. Season both sides with 1¼ teaspoons salt and ½ teaspoon pepper.
  2. In a shallow bowl, combine panko, ¾ cup Parmigiano Reggiano, oregano, thyme, and the remaining ¾ teaspoon salt and ¼ teaspoon pepper. In separate shallow bowls, place flour and beaten eggs.
  3. Dredge each chicken piece in flour, dip into the egg wash, allowing excess to drip off, then coat with the panko mixture, pressing gently to adhere. Place the breaded chicken on a prepared baking sheet.
  4. Heat olive oil in a large nonstick skillet over medium heat. Cook chicken in batches, about 2–3 minutes per side, until golden brown and cooked through. Transfer to a foil-lined baking sheet.
  5. Sprinkle fontina and the remaining 2 tablespoons of Parmigiano Reggiano over the center of each chicken piece, leaving the edges bare to maintain crispness.
  6. Preheat the broiler and set the oven rack about 4 inches from the heating element. Broil chicken for 1–2 minutes, until the cheese is melted and bubbly.
  7. Warm the marinara sauce and adjust seasoning as needed. Spoon sauce over the cheese-topped chicken, garnish with fresh basil, and serve immediately.

Notes

  • Substitute fontina with mozzarella for a milder flavor.
  • Use gluten-free panko breadcrumbs and flour for a gluten-free version.
  • Add red pepper flakes to the breadcrumb mixture for a spicy kick.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a preheated 350°F (175°C) oven for 10–15 minutes until heated through.
  • For a healthier option, bake the chicken instead of frying and use whole wheat breadcrumbs and low-fat cheese.
  • Chicken breasts can be used if sliced thinly and evenly.
  • Broiling melts the cheese and creates a bubbly, golden top; skipping it may reduce melted cheese effect.
  • Breaded chicken can be frozen before cooking; cook from frozen adding extra cooking time.
  • Serve with spaghetti, garlic bread, or fresh salad.
  • Serve marinara sauce on the side or spoon over just before serving to keep breading crispy.
  • You can bread chicken ahead and refrigerate up to 8 hours before cooking.
  • For a vegetarian version, substitute chicken with eggplant slices.
  • Provolone or mozzarella can be used instead of fontina for different flavors.

Nutrition

Find it online: https://bitezly.com/chicken-parmesan/