Chicken parmigiana is one of my favorite classic Italian-American dishes. Whether you know this dish as chicken parmesan—or simply chicken parm—it’s hard to go wrong when you start with juicy, crispy fried chicken cutlets. Douse them in tomato sauce and top with gooey melted cheese, and the result is nothing short of phenomenal!
Since chicken parmigiana is such a well-known, popular dish, there are tons of recipes out there that show you how to make this hearty dish. Some truly excellent. If you are looking for the BEST tasting chicken parmigiana recipe, though, you need to give this recipe a try. Not only is this recipe easy to make, it tastes just like the chicken parmigiana you would get if you dine at a fancy restaurant (which, at the time of this writing, is not an easy thing to do).
The secret to the amazing flavor is in the tomato sauce made with red wine. Adding wine—good wine that you enjoy drinking—is a simple way to enhance depth of flavor and achieve that restaurant-quality taste. Once you’ve made it, you will see that this recipe is a keeper! Scroll down to see how you can make this amazing chicken parmigiana.
Ingredients
- 2 lb Thinly sliced chicken breast
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Garlic powder
- 1 cup Flour
- 2 Eggs
- 1 1/2 cups Seasoned breadcrumbs
- 1 1/2 cups Shredded Parmesan cheese
- 1/2 cup Mozzarella cheese
- 1 can (28 oz) Crushed fire-roasted tomatoes
- 1 Tbsp Garlic, minced
- 1/2 cup Red wine
- Canola oil or vegetable oil for frying
- 1/4 cup Flat leaf parsley
Instructions
First, season the thinly sliced chicken breasts with salt, pepper, and garlic powder. Next, set up a breading station. Pour out flour and breadcrumb into separate plates. Also, mix the eggs with 2 Tbsp of water and whisk it with a fork to make the egg mixture. Then, coat each slice of chicken breast in flour, then eggs, and then breadcrumbs.
Next, fry the chicken cutlets. Prepare by pouring canola or vegetable oil 3/4-inch deep in a skillet and preheating the oil to 350–375º F on medium heat. Fry the breaded chicken cutlets for 5 minutes on each side and set them aside on a wire rack or a plate lined with paper towels to drain excess oil.
Let’s talk about how to make the sauce. I like to use fire-roasted tomatoes for the extra depth of flavor. Add 1 Tbsp of minced garlic and 1/2 cup of your favorite red wine to the can of crushed tomatoes. I recommend using your favorite wine for the best flavor. I used zinfandel, my favorite red wine.
Once the chicken is breaded and fried and the tomato sauce is prepared, it is time to assemble the chicken parmigiana. In a 9×13-inch casserole dish, arrange the breaded chicken in one layer, then pour the tomato sauce over the chicken. Generously sprinkle the shredded parmesan cheese and mozzarella cheese next, and top the cheese with chopped flat-leaf parsley.
Preheat the oven to 350º F and bake the chicken parmigiana for 30 minutes, until the cheese is melted and the sauce is bubbly. Serve it with a side of pasta or on a roll for a chicken parm sandwich!
If you like this recipe, you might want to check out my Rich Creamy Spinach Pasta or Delectable Chicken Cutlet Sandwich recipe. Also, be sure to subscribe via email or follow on Instagram for updates on all my latest recipes!
The Very Best Chicken Parmigiana
Ingredients
- 2 lb Chicken breast thinly sliced
- 1 tsp Salt
- ½ tsp Pepper
- 1 tsp Garlic powder
- 1 cup Flour
- 2 Eggs
- 1½ cups Seasoned breadcrumbs
- 1½ cups Shredded parmesan cheese
- ½ cup Shredded mozzarella cheese
- 1 can Crushed fire-roasted tomatoes 28 oz
- 1 Tbsp Garlic minced
- ½ cup Red wine
- Canola or vegetable oil for frying
- ¼ Flat-leaf parsley chopped
Instructions
- Season the thinly sliced chicken breast with salt, pepper, and garlic powder. Prepare a breading station: pouring out flour and breadcrumbs onto separate plates; make the egg mixture by stirring eggs and 2 Tbsp of water. Coat the chicken in flour, then egg mixture, and then breadcrumbs.
- Pour canola or vegetable oil ¾ inches deep into a skillet and preheat to 350–375° F on medium heat. Fry the chicken cutlets for 5 minutes on each side. Place the chicken cutlets on a wire rack or a paper towel-lined plate to remove the excess oil.
- Make the tomato sauce by mixing a can of fire-roasted tomato sauce with minced garlic and your favorite red wine.
- Preheat the oven to 350° F. Arrange the Chicken cutlets in one layer in a 9×13-inch casserole dish. Pour the tomato sauce over the chicken cutlets. Add shredded parmesan and mozzarella cheese on the top and sprinkle with chopped parsley. Bake for 30 minutes, until the sauce is bubbly and the cheese is melted.
Notes
- Serve with a side of pasta or on a sub roll.
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Excellent recipe. Thank you.
You are very welcome!