Introduction: Classic Chicken Parmesan

Picture of Classic Chicken Parmesan

On March 8, 2016, for the first time, without recipes, I created this awesome restaurant style favorite for Italian-American chicken parmesan, and yes- tastes 100% better then Olive Garden’s! This chicken parmesan chicken is rich, flavorful, and is a delicious dinner entrée.

Step 1: Marinara Ingredients:

Picture of Marinara Ingredients:

1- 28 Oz. (1 Lb. 12 Oz.) Can Whole Tomatoes

1-28 Oz. (1 Lb. 12 Oz.) Can Crushed Tomatoes

6 Oz. Can Tomato Paste

1/2 Cup Beef or Chicken Stock, (Fresh Preferably)

2-3 Carrots

1 Medium Onion

2-3 Cloves Garlic

2 Sprigs Rosemary

2 Bay Leaves

5-7 Basil Leaves

1-2 Tablespoon(S) Italian Seasoning

1 Heaping Tablespoon Light Brown Sugar

1 Tsp. Onion Powder

Salt and Pepper, To Taste

Step 2: Directions:

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Heat 2 tablespoons of olive oil in a saucepan.

Step 3: Cutting Veggies:

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Peel and dice 2-3 carrots, add to the sauce, mixing in. Cook 5 minutes.

Step 4:

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Peel and chop 1 medium onion add to the sauce, mixing in. Cook 2 minutes, Don’t brown it!

Step 5:

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Peel and mince garlic add to the sauce, mixing in. Cook another 11/2 minutes, Don’t brown it!

Step 6:

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Add can whole tomatoes, including juice. With scissors, cut tomatoes into small pieces.

Step 7:

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Add the can of Crushed Tomato, mixing in.

Step 8:

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Add the beef stock, mixing in..

Step 9: Flavorings:

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Add salt and pepper to taste.

Step 10:

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Add light brown sugar, mixing in.

Step 11:

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Add the onion powder, mixing in.

Step 12:

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Add the Rosemary. When cutting the Rosemary leaves, I use kitchen shears and cut the leaves into small pieces; directly over the sauce in the pan.

Step 13:

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Add 2-3 Bay Lease, depending on their size.

Step 14:

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Next, add the Italian Seasoning, mixing in.

Step 15: Simmer:

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Simmer sauce over low heat until thickened, about 11/2 hours. Stirring occasionally.

Step 16:

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Turn burner off and remove the pan from heat.

Step 17: Add Fresh Basil

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For Basil, gather leaves, on top of one another, roll up… then with scissors, cut the Basil leaves into small slices. Stirring into in the sauce.

Step 18:

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Once Basil is and, set pan aside while preparing the chicken.

Step 19: Chicken Ingredients:

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2-6 boneless chicken breast

3-4 eggs, room temperature

2 cups all-purpose flour

Panko Bread Crumbs

Sea Salt and Pepper to taste

Fresh Parmesan Cheese

Fresh Mozzarella Cheese

Step 20: Chicken Directions:

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Lay the chicken breast between 2 pieces of Saran wrap on a cutting board.

Step 21: Mallet Time:

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With the ridged side of the mallet; starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet until the chicken is even ½” thickness. Keep going back and forth over the meat until it's as thin as you want it to be for the recipe you're using. This is a great method to use before cooking meat using a fast method, such as grilling or frying. Pounding both breaks down fibers in the meat and allows for very fast cooking.

Step 22: Frypan:

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Add about an ½” of olive oil. Turn stove on med/high heat, Heat oil until it’s hot enough. I add a drop of water to test if the oil is hot enough… if it crackles and splatters, it’s ready!

Step 23: Coating:

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When coating the chicken, coat each piece one at a time.

Step 24:

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Pan #1: All-Purpose Flour. Sift the flour to remove the lumps.

Step 25:

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Pan #2: Beaten Eggs: In pan 2, beating eggs until the yolks and whites are combined.

Step 26:

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Pan #3: add the pkg. Panko Crumbs.

Step 27:

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Add chicken to pan #1, with all-purpose flour. Evenly coat each side, gently shaking off excess flour.

Step 28:

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Next, add the floured breast to pan #1, with all-purpose flour. Evenly coat each side,gently shaking off excess egg.

Step 29:

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Now into pan #3 the Panko Crumbs, add the gooey chicken. First lay on side one, then turn over… pressing the chicken into the crumbs to get a good coating. Then turn chicken back around and do the same.

Step 30: Turn BROILER on HIGH.

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Step 31: Cheese:

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Get the cheese ready: Thinly slice the fresh mozzarella cheese into even slices.

Step 32: Fry Pan:

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Add about an ½” of olive oil. Turn stove on med/high heat, Heat oil until it’s hot enough. I add a drop of water to test if the oil is hot enough… if it crackles and splatters, it’s ready!

Step 33:

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Add chicken breast to fry pan, don’t crowd pieces. If chicken pieces are too big, fry the breasts separately.

Step 34:

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When frying, turn the chicken over a few times, this allows for even browning. Cook, about 3 to 4 minutes per side, until chicken is golden brown.

Step 35:

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Place the cooked chicken a large broil proof baking dish.

Step 36:

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Season the chicken breast with Sea Salt and Pepper to taste.

Step 37:

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Sprinkle breasts evenly with Parmesan cheese, lightly coating (about 2 tablespoons) the chicken. I do this to prevent the golden crust from becoming soggy.

Step 38:

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Then add about 2-3 tablespoons of Marinara sauce. DO NOT spread the sauce, the weight of
the mozzarella cheese will spread the sauce.

Step 39:

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Now, add 2 pieces of fresh mozzarella cheese to each piece of chicken.

Step 40: Into the Oven:

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Place the baking dish into the oven. Broil until cheese is golden, about 5 minutes.

FYI... These pictures turned out blurry, heat too hot for cell to get to close, afraid I'd crack the screen.

Step 41: Serving:

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Let cool a few minutes before serving.

Step 42:

Comments

Chesshaus (author)2016-03-11

rather that cut up a can of whole tomatoes, why not use two cans of the crushed tomatoes?

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