Original Chicken Parmesan
Ingredients
The Chicken:
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2 large eggs
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1 tablespoon garlic, minced
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2 tablespoons fresh parsley, chopped
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Salt and pepper to taste
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3 large chicken breasts, halved horizontally to make 6 fillets
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1 cup Panko breadcrumbs
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1/2 cup Italian breadcrumbs
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1/2 cup fresh grated parmesan cheese
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1 teaspoon onion powder
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1/2 cup extra virgin olive oil for frying
The Sauce:
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1 tablespoon extra virgin olive oil
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1 large onion, chopped
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2 teaspoons fresh garlic, minced
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14 ounces tomato puree
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Salt and pepper to taste
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1 teaspoon dried Italian herbs
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1 teaspoon sugar (optional)
The Topping:
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8 ounces mozzarella cheese, shredded
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1/3 cup fresh parmesan cheese, shredded
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2 tablespoons fresh chopped basil
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Notes:
Serve with cooked pasta or steamed rice
Directions
The Chicken:
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Preheat oven 425 degrees; Lightly grease baking dish with non stick cooking oil spray; set aside.
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Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture.
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Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavor).
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When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
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Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).
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Place chicken on prepared baking dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley.
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Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
The Sauce:
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Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
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Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.
