While the pan-frying does cook the chicken partially, it won’t be completely cooked through. This makes the breading crisp and golden brown. First the chicken is breaded and pan-fried. Cooking the ChickenĬhicken parmesan is a two-part process.
This way, the breading remains crisp on top and you have just enough sauce to make sure the dish isn’t dry. In addition, I love baking the chicken on top of the marinara sauce and then only add a tablespoon to the top of the chicken. Too much sauce can make the chicken soggy so we only use a small amount. To me, chicken parmesan is all about perfectly cooked and crispy chicken, cheese, and a little sauce. Using a lighter sauce, like marinara won’t weigh down the chicken. We make our own marinara sauce, but you can always use your favorite store bought sauce. Win! You Should Use Marinara Sauceįor the sauce, we rely on a light marinara sauce. This way, not only is the chicken seasoned, but the breading is as well. Then, we actually add salt to the flour and to the breadcrumbs. The chicken is dredged in flour, dipped in egg, and then is tossed in breadcrumbs and a little parmesan before pan frying.įortunately, that means there are lots of chances to season the chicken. First, we lightly season the chicken itself. Breading the chicken is a three part process. Whenever we bread chicken (or other meats and veggies), we always go heavy on the seasoning. By the way, if you love chicken parm, I bet you’ll love eggplant parmesan! Here’s our favorite recipe for eggplant parmesan.
After making a few mistakes, ourselves, we’ve narrowed down a few tricks to make the best homemade chicken parmesan. Homemade chicken parmesan is simple, especially with our tips for making it best. Jump to the Easy Chicken Parmesan Recipe How to Make the Best Chicken Parmesan How to make the ultimate chicken parmesan! Gooey cheese and fresh basil tops crisp breaded chicken breasts lying on a bed of light marinara sauce.
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