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Why Chicken Parmesan?
Quite a few years ago, I used to love going to Carrabba’s Italian Restaurant. I would always order their chicken Parmesan—it was phenomenal. The problem was that I couldn’t afford to go to Carrabba’s every time I craved that dish. With the desire to eat it but no recipe, I developed this one.
Breading and frying chicken tenders were already something that I frequently did. For the breading on this recipe, I wanted to have an Italian twist. The marinara that I used was my favorite that I typically use for my spaghetti sauce.
I was thoroughly pleased with how this dish and recipe turned out I hope you and your family like it as much as we have.
Making the Batter for Chicken Parmesan
I like to use shallow, round dishes about 10 to 12 inches in diameter for the flour mixture and the egg (see photos below). This allows you to dredge the breasts completely all at once without trying to get them covered in too small of a bowl.
The flour mixture can be done with regular, all-purpose flour but will not turn out nearly as fluffy and crispy. If you do not have self-rising flour, you can create your own.
Also, you do not have to presoak the breasts in the milk. It only acts to make the breasts more moist and tender.
Make sure to whisk together the dry ingredient in the flour mixture. You will want the seasonings evenly distributed so that each chicken breast piece is consistent with the others.
It is imperative to beat your egg well. If you only partially beat it, you will end up with globs of yolk on your chicken breast pieces, and the flour mixture will not coat well.
Notes About Frying
I have cooked this recipe by pan-frying in a shallow amount of oil and deep-frying in my Dutch oven. Either method works; it is totally up to how you would prefer to fry the thin breast pieces.
I love to heat my Dutch oven and deep fry the chicken slowly. This allows me not to have to turn the breast pieces as frequently.
It seems my favorite homemade Parmesan chicken has been the ones deep-fried. It seems to cook more evenly. This could be my imagination, but I do like it this way.
Parmesan Chicken Recipe
Equipment
Ingredients
- 2-3 boneless chicken breasts filleted into thin slices
- 3 cups self-rising flour
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¾ teaspoon dried parsley
- 2 tablespoons grated parmesan
- 4 eggs well beaten
- milk enough to soak breasts in
- canola oil for frying
- mozzarella cheese enough to top breasts
- marinara enough to top breasts
Instructions
- Filet the breasts into thin pieces. Cut each breast down to about three thin breast pieces. Soak in milk for about an hour or two to help them tenderize.
- In one dish, large enough to dip the breasts into. Combine the salt, pepper, onion powder, garlic powder, flour, Italian seasoning, parsley, and parmesan. Mix well with a whisk or fork.
- In a similar dish, add the well-beaten egg and the milk. Mix well.
- Now you will take the thin, filleted pieces of the chicken breasts and dredge first in the flour mixture, then the egg, and then one final time in the flour mixture. Set on a plate until all have been dredged. Now they are ready to fry.
- In a dutch oven, gradually heat enough oil to allow the breast pieces to float. Deep fry until chicken reaches an internal temperature of 180 degrees and is lightly golden brown. Set on a paper towel to dry.
- Set your oven on broil.
- Spread out your cooked chicken breast pieces on a cookie sheet lined with foil. Pour over your marinara and top with cheese.
- Broil for 2-3 minutes or until cheese is well melted and turning lightly golden.
- Serve with spaghetti noodles and garlic bread. Enjoy!
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