Chicken Parmesan Classic Italian American Cuisine
Chicken Parmesan is classic Italian American cuisine. Baked in Molly’s Marinara Sauce and topped with slices of fresh mozzarella, my recipe will make you feel like you are eating in a five star Italian restaurant.
Here’s a fun fact: Chicken Parmesan (Parmigiana) did not originate in Italy. Italian Americans popularized the dish that takes it’s inspiration from the authentic Italian dish Mellenzana all Parmigiana (Eggplant Parmigiana). Eggplant was not a popular flavor until recently in the states. Italian restaurant owners substituted chicken to appeal to American palates.
Parma is a northern Italian city. Parmigiana means “in the style of Parma”. Mellenzana all Parmigiana may have originated there or come from the south of Italy where eggplant is widely grown. Most early Italian immigrants came from southern Italy and it would make sense that they brought the recipe over with them. Chicken Parmigiana often is simplified to Chicken Parmesan which refers to the delicate cheese made in and around the province of Parma.
Here’s another fun fact: “Parmesan” is the French simplification of Parmigiana. The cheese became popular among the French nobility in the 1500s. It would seem that the French had an influence on the eventual Italian American classic. Whether you want to call it Chicken Parmesan or Parmigiana, this is truly classic Italian American cuisine.
Menu recommendations
I live in California and we have great wines from our vineyards. Here a few of my “go to” labels: Ménage à Trois, Bogle and J. Lohr. A hearty red wine such as a Cabernet Sauvignon or a Merlot will compliment the rich flavors. If you prefer white wine, I recommend that you choose a Sauvignon Blanc or Pinot Grigio. You don’t have to break the bank on that bottle of vino! There are so many great domestic and imported wines at a reasonable price point of $8-$15 dollars in your local supermarket.
Let’s talk side dishes! I adore steamed broccolini as a vegetable option and am so glad that it has become widely available for most of the year. It you prefer a starch, a pasta with a basil walnut pesto will add a pop of green and a garlic punch. No time to make a pesto? Garlic bread is always a crowd pleaser so be sure to have some on hand! For dessert, try my recipe for Wine Poached Pears or gluten-free Lemon Almond Ricotta Cake.
Chicken Parmesan
Equipment
- Large frying pan
- 2 medium sized bowls
- Meat pounder
- Tongs
- Cutting board
- 1 medium sized casserole dish
Ingredients
- 2 chicken breast
- 2 cups Molly's Marinara Sauce
- 1 package pre-sliced fresh Mozzarella Substitute with any type of mozzarella
- 1 cup shredded parmesan Substitute with any type of grated or shaved parmesan
- 1 egg, beaten
- 1 tbsp water
- 1 cup breadcrumbs
- ¼ cup basil, julienned
- 1 cup olive oil
Instructions
- Gather your ingredients and organize your prep and cooking space.
- Pre-heat oven to 350°
- On the stove top, heat Molly's Marinara Sauce over low heat until hot, but not boiling.
- Julienne the basil and set aside.
- Slice each chicken breast in half length-wise and pound until the thickness of each is uniform.
- Put the egg into a bowl, ADD the water, and beat to combine.
- Put the breadcrumbs in a bowl.
- Add the olive oil to the pan and heat over a medium setting/flame until it begins to shimmer.
- Using tongs or a fork, pick up a chicken breast and place in the bowl of egg wash. Alternating sides, swirl and move the meat in the bowl to thoroughly cover the meat. Lift and let excess egg wash drip back into the bowl.
- Place the meat into the bowl of breadcrumbs. Alternating sides, swirl and move the meat in the bowl until thoroughly coated.
- Place into the frying pan and cook for approximately 1 minute or until the breadcrumbs are light brown in color. Flip the meat and cook for another minute being careful not to allow the breadcrumbs to burn. Move meat to the casserole dish. Repeat with the remaining breasts.
- Add Molly's Marinara Sauce to the casserole dish using enough to cover the meat. Add the parmesan and basil and finish with the mozzarella.
- Place in the oven and bake for approximately 20 minutes until the sauce is bubbling and the mozzarella has melted but not browned. Remove from the oven, garnish with basil and serve.
- Optional additional cooking: If you like a brown, crispy topping, place the casserole under the broiler. Be careful not to burn the cheese.
Salt and Seasonings
- Salt: Salt is hidden in so many commercial foods that it is hard to avoid and easy to over-salt a dish. Check the salt content of your ingredients and add judiciously to taste. You can always add salt to your portion.
- Black Pepper: Add as much or a little as you like to your portion.
- Red Pepper Flakes: If you are like my husband, you probably carry a personal stash of heat with you. He likes everything HOT! Add as much as your heart desires and your tongue can take!
Tips
- Tenderize tough meat: Chicken breast is notorious for being tough if overcooked. Usually, this is due to the uneven thickness of the breast. Pounding the meat will tenderize it as well as make it uniform in thickness. This will minimize the frying and baking time. You can decide how thick or thin you like it.
- Frying set-up: In setting up your cooking area, have your ingredients by the frying pan and your casserole next to your frying pan for an easy transfer of the fried meat. Line up the frying prep ingredients where you will be able to easily do this order: chicken breast, egg wash, bread crumbs, add to the pan.
- How to flash fry: The purpose of frying the breaded meat is to brown the coating, NOT to cook the meat through. You will finish the cooking in the oven. Don't overcrowd the pan as it will affect the temperature of the oil. Monitor the temperature of the oil as it can quickly overheat. Adjust heat accordingly – too hot, it will burn – too cool, it won't get an even browning.
- Test oil temperature for frying: To test if the temperature is ready for frying, put the end of a wooden spoon into the oil. If bubbles form around it, the oil is ready.
- Egg wash: Adding water to the egg will thin it and allow better coating of the meat.
- How to julienne (chiffonade): Start with large, unbruised basil leaves. Wash and dry them thoroughly and stack them together like sheets of paper. Gently roll up one stack into a loose cigar shape. Using a sharp knife, slice across the roll.
