Chicken Parmesan
Dive into a deliciously crispy Chicken Parmesan that's crafted from the ground up using fresh, wholesome ingredients! This mouthwatering dish features succulent chicken breasts coated in a golden breadcrumb crust, smothered in rich marinara sauce, and topped with gooey mozzarella for that perfect melty finish. Get ready to impress your taste buds and elevate your dinner game with this homemade classic!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- garlic
🥛Dairy & Eggs(2)
- egg
- fresh mozzarella
🫙Pantry Staples(4)
- sourdough breadcrumbs
- flour
- olive oil
- risotto tomatoes
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- San Marzano sauce
📦Other(1)
- real Parmigiano
Nutrition (per serving)
Calories
321
Protein
13g
Carbs
29g
Fat
17g
👨🍳 Instructions
- 1
First, dry out some sourdough, then blend it, crisp it, and mix in some fresh parm.
- 2
Sizzle garlic and olive oil until it's just golden, then add in some risotto tomatoes, a little salt, and let it simmer for 20 minutes.
- 3
Slice your chicken into thin cutlets and pound them evenly until flat.
- 4
Coat the chicken in flour, egg, and breadcrumbs, and fry in olive oil until golden, about three to four minutes per side.
- 5
Top the sauce with fresh mozzarella and parm, bake until bubbly, pour it over your cutlets.
💡 Pro Tips
- ✓Toast your sourdough breadcrumbs at 325°F for 8-10 minutes until they reach 4-6% moisture content before mixing with Parmigiano, which prevents them from absorbing oil during frying and maintains crispness through the baking step.timing325°F | 8-10 minutes | 4-6% moisture
- ✓Pound chicken cutlets to exactly ¼-inch thickness using even strokes, which ensures 3-4 minute cooking time reaches 165°F throughout without overcooking the exterior—uneven thickness creates dry edges and raw centers.technique¼-inch thickness | 165°F internal temp
- ✓Use a 1:2 flour-to-egg ratio by weight in your breading station (30g flour per 60g beaten egg) because excess egg creates a gluey coating that prevents the breadcrumb crust from crisping; the egg should just barely coat flour particles.ingredient1:2 ratio (flour:egg)
- ✓Maintain oil temperature at 350°F using a thermometer during frying—above 360°F the sourdough crust burns before the chicken reaches temperature, below 325°F oil penetrates the coating and creates greasiness rather than crispness.equipment350°F | 325-360°F range
- ✓Bake the final dish at 475°F for 6-8 minutes only, just until mozzarella reaches 185°F and develops brown spots—longer baking causes the breaded crust to absorb moisture from the sauce and lose its crispy texture through osmosis.timing475°F | 6-8 minutes | 185°F mozzarella temp
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken Parmesan
Dive into a deliciously crispy Chicken Parmesan that's crafted from the ground up using fresh, wholesome ingredients! This mouthwatering dish features succulent chicken breasts coated in a golden breadcrumb crust, smothered in rich marinara sauce, and topped with gooey mozzarella for that perfect melty finish. Get ready to impress your taste buds and elevate your dinner game with this homemade classic!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- garlic
🥛Dairy & Eggs(2)
- egg
- fresh mozzarella
🫙Pantry Staples(4)
- sourdough breadcrumbs
- flour
- olive oil
- risotto tomatoes
🧂Spices & Seasonings(1)
- salt
🍯Sauces & Condiments(1)
- San Marzano sauce
📦Other(1)
- real Parmigiano
Nutrition (per serving)
Calories
321
Protein
13g
Carbs
29g
Fat
17g
👨🍳 Instructions
- 1
First, dry out some sourdough, then blend it, crisp it, and mix in some fresh parm.
- 2
Sizzle garlic and olive oil until it's just golden, then add in some risotto tomatoes, a little salt, and let it simmer for 20 minutes.
- 3
Slice your chicken into thin cutlets and pound them evenly until flat.
- 4
Coat the chicken in flour, egg, and breadcrumbs, and fry in olive oil until golden, about three to four minutes per side.
- 5
Top the sauce with fresh mozzarella and parm, bake until bubbly, pour it over your cutlets.
💡 Pro Tips
- ✓Toast your sourdough breadcrumbs at 325°F for 8-10 minutes until they reach 4-6% moisture content before mixing with Parmigiano, which prevents them from absorbing oil during frying and maintains crispness through the baking step.timing325°F | 8-10 minutes | 4-6% moisture
- ✓Pound chicken cutlets to exactly ¼-inch thickness using even strokes, which ensures 3-4 minute cooking time reaches 165°F throughout without overcooking the exterior—uneven thickness creates dry edges and raw centers.technique¼-inch thickness | 165°F internal temp
- ✓Use a 1:2 flour-to-egg ratio by weight in your breading station (30g flour per 60g beaten egg) because excess egg creates a gluey coating that prevents the breadcrumb crust from crisping; the egg should just barely coat flour particles.ingredient1:2 ratio (flour:egg)
- ✓Maintain oil temperature at 350°F using a thermometer during frying—above 360°F the sourdough crust burns before the chicken reaches temperature, below 325°F oil penetrates the coating and creates greasiness rather than crispness.equipment350°F | 325-360°F range
- ✓Bake the final dish at 475°F for 6-8 minutes only, just until mozzarella reaches 185°F and develops brown spots—longer baking causes the breaded crust to absorb moisture from the sauce and lose its crispy texture through osmosis.timing475°F | 6-8 minutes | 185°F mozzarella temp