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Chicken Parmesan

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A classic Italian-American dish featuring breaded chicken breasts topped with tomato sauce, fresh mozzarella, and Parmesan cheese, served over spaghetti.

Ingredients

Scale
  • 1/4 cup extra-virgin olive oil, plus 3 tablespoons
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 cup kalamata olives, pitted
  • 1/2 bunch fresh basil leaves
  • 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
  • Pinch sugar
  • Kosher salt and freshly ground black pepper
  • 4 skinless, boneless chicken breasts (about 1 1/2 pounds)
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 1 cup dried bread crumbs
  • 1 (8-ounce) ball fresh buffalo mozzarella, water drained
  • Freshly grated Parmesan cheese
  • 1 pound spaghetti pasta, cooked al dente

Instructions

  1. Heat 1/4 cup olive oil in a large skillet over medium heat. Add onion, garlic, and bay leaves; cook until softened.
  2. Add kalamata olives, basil leaves, and crushed tomatoes. Season with sugar, salt, and pepper. Simmer sauce for about 30 minutes.
  3. Prepare chicken by pounding breasts to even thickness. Season with salt and pepper.
  4. Dredge chicken in flour, dip in beaten eggs mixed with water, then coat with bread crumbs.
  5. Heat 3 tablespoons olive oil in a skillet over medium-high heat. Fry chicken until golden brown on both sides, about 3-4 minutes per side.
  6. Place fried chicken in a baking dish. Top each breast with slices of fresh mozzarella and a generous sprinkle of Parmesan.
  7. Bake in a preheated oven at 375°F (190°C) for about 15 minutes or until cheese is melted and bubbly.
  8. Serve chicken over cooked spaghetti with tomato sauce spooned on top.

Notes

For best results, use fresh mozzarella and hand-crushed tomatoes for the sauce. Let the chicken rest a few minutes after baking to keep it juicy.

Nutrition

Find it online: https://www.receipster.com/chicken-parmesan/

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