This Chicken Parmesan recipe has captured the hearts—and appetites—of both youth and adults alike. Serve it over creamy mashed potatoes or classic pasta, or get creative with sandwiches and sliders. Chef Brandon Stokesbary ensures this dish is allergen-friendly by using gluten-free flour and bread crumbs, making it a versatile option for all dietary needs.
Ingredients
- ½ cup flour (Stokesbary uses Buddy Rooster Gold Dust brand)
- ½ cup egg liquid (if using eggs in the shell, this is equivalent to a little less than 3 large eggs that have been blended)
- 1 cup panko bread crumbs
- 1 tablespoon salt
- ½ tablespoon pepper
- 2 tablespoons Italian seasoning
- 1 tablespoon paprika
- 3 tablespoons grated Parmesan cheese
- 4 (6-ounce) chicken breasts, boneless and skinless
- Frying oil (Stokesbary recommends a canola blend)
- 1 cup marinara sauce
- ½ cup mozzarella cheese, grated
Instructions
1. Place flour, eggs and panko bread crumbs each in its own half-hotel-sized pan (about 12x10-inches) to create a 3-part breading station.
2. Add half of the salt and pepper to the egg; the other half to the bread crumbs. Add Italian seasoning, paprika and grated Parmesan cheese to the bread crumbs.
3. Arrange a double layer of plastic wrap on a countertop and place each of the chicken breasts on top. Add another double layer of plastic wrap over the chicken and pound with meat tenderizer until the thickest part is just even with the thinnest part, about ½-inch thick. Avoid pounding too thin, or it will be difficult to fry.
4. To bread, first place each chicken breast in the flour, covering completely. Shake off any excess flour and then immerse completely in the egg. Finally, place chicken in the breadcrumb mixture, coating each breast with the crumbs—make sure no visible egg or flour is showing through the final layer.
5. Transfer each chicken breast to a parchment- or foil-lined sheet pan after breading.
6. Fry breaded chicken breasts in a deep fryer with hot oil (375℉) only until breading is golden brown.
7. Transfer to another parchment- or foil-lined pan and refrigerate until 1 hour before service.
8. Place pan of chicken in a preheated 350℉ oven until internal temperature reaches 150°F (about 20–30 minutes in a conventional oven, 10–15 minutes in a convection oven but check chicken temperature every 10 minutes to be sure).
9. Remove from oven and place ¼ cup marinara over each breast; sprinkle mozzarella to cover. Return to oven and heat to 165°F until the cheese has melted (about 5–8 minutes in a conventional oven; 2–3 minutes in a convection oven).
