Description
Ultra Crispy Chicken Parmesan with Homemade Tomato Sauce featuring golden fried chicken cutlets, rich tomato sauce, and melted cheese.
Ingredients
Scale
- 1¼ pounds boneless, skinless chicken breasts, sliced horizontally into 4–5 thin cutlets
- 1¾ teaspoons salt, divided
- ½ teaspoon black pepper
- ¾ cup all-purpose flour
- 3 large eggs, beaten
- 1¼ cups panko breadcrumbs
- ¾ cup plain breadcrumbs
- Neutral frying oil (enough for 1–2 inches in skillet)
- 2½ tablespoons olive oil
- 3 shallots, finely minced
- 3 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon salt
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded provolone cheese
- ½ cup finely grated Parmesan cheese
- ¼ cup fresh basil, chopped
Instructions
- Pat chicken cutlets dry and season with salt and pepper.
- Set up flour, beaten eggs, and mixed breadcrumbs in separate bowls.
- Dredge chicken in flour, dip in eggs, then coat firmly with breadcrumb mixture.
- Heat oil in skillet and fry cutlets 3–4 minutes per side until golden and 165°F internal temperature.
- Drain on paper towels.
- In saucepan, heat olive oil and cook shallots until soft.
- Stir in tomato paste and cook until slightly darkened.
- Add crushed tomatoes and salt; simmer 15–20 minutes until thickened.
- Preheat broiler to high.
- Spoon sauce into oven-safe dish, top with cheeses, and broil 4–5 minutes until bubbly.
- Place fried cutlet on plate, spoon cheesy sauce over top, garnish with basil, and serve immediately.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Frying and Broiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 600
- Sugar: 6g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg