Chicken Parmesan is no doubt the most popular non-pasta dish in Italian-American style restaurants. And while this delicious meal may seem fancy, it’s actually pretty easy to make at home.
In fact, chicken Parmesan is one of those meals that’s often best made in your own kitchen. The main problem I have with most versions of Chicken Parmesan served in restaurants is that they drown the chicken in so much sauce and cheese that it ends up being a big soggy clump of chicken and cheese. But it doesn’t have to be that way, not with this method.
Unlike many restaurant preparations, this method doesn’t overwhelm the chicken with sauce and cheese. The key to great non-soggy chicken Parmesan? Don’t put any sauce under the chicken cutlets, just a little bit of sauce on top, so the breading stays relatively crisp.
If you like a lot of sauce on your chicken Parmesan, that’s fine, you can always serve extra sauce on the side. I also use some actual Parmesan cheese in this recipe! Curiously, most versions of chicken Parmesan only use mozzarella.
Here, I’m going with a delicious mixture of fresh mozzarella, tangy Provolone and real Parmesan.
Another little trick I employ here is to add some grated Parmesan to the breadcrumbs, which adds another layer of flavor.
You’ll fry the breadcrumb and Parmesan crusted chicken breasts just to golden brown before transferring them to a baking pan and adding sauce (but not too much!), cheese, and herbs. Okay, now let’s break it down.
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