Golden, cheesy, ridiculously crispy chicken parmesan! Homemade San Marzano tomato sauce, easy-to-make fried cutlets, and gooey melted cheese.
This recipe is brought to you by DeLallo!
The Viral Chicken Parm from the Restaurant Made Me Do It.
WOW YOU GUYS this is a golden, cheesy, extravagantly crispy chicken parmesan, and it is unbelievable!
This concept came to my attention via Instagram – I found myself glued to the videos from the Carbonara restaurant featuring their viral dish (chicken parmesan alla vodka) which is a saucy, bubbling pan of mozzarella with vodka sauce being dramatically poured over these enormous crispy chicken cutlets.
And I thought, I must try that. Immediately.
So I replicated the entire experience, right in my own kitchen:
- Fried the chicken cutlets
- Prepared a quick San Marzano tomato sauce
- Broiled that cheesy topping
- Elegantly poured it over the chicken.
Just PICTURE IT. It’s crispy, melty cheese, saucy… absolutely divine. Now picture it with garlic bread and a side salad all together on the plate.
I used DeLallo San Marzano Style Crushed Tomatoes for the sauce and the whole outcome was surprisingly delightful. It’s so straightforward, yet the quality of the tomatoes, the oil, shallots, salt? It’s sweet and salty with just the right amount of tang to keep it intriguing, and I was just enjoying it straight from the pot.
We’re in the midst of a kitchen renovation and I’ve already resolved that this will be one of the first (if not THE first) meals I prepare in the new kitchen.
Our Favorite Chicken Parmesan
Total Time:
1 hourYield:
4 servings 1x
Description
Golden, cheesy, incredibly crispy chicken parmesan! Homemade San Marzano tomato sauce, quick fried cutlets, and bubbly molten cheese.
Ingredients
Units
Scale
Crispy Chicken:
San Marzano Tomato Sauce:
Cheesy Top Layer:
Optional Extras:
Instructions
- Prep the Chicken: Season the chicken, front and back, with salt and pepper. Set up three bowls: flour, egg, and panko + breadcrumbs. Add a pinch of salt to each and mix them together.
- Coat the Chicken: Dredge the chicken in flour until coated, shaking off any excess. Then dip it into the egg, and finally, press into the panko/breadcrumbs to coat.
- Fry the Chicken: Heat a shallow layer of oil (1-2 inches) in a wide skillet. When the oil is hot, add the chicken and fry for a few minutes per side until golden brown and cooked to an internal temperature of 165 degrees.
- Prepare the Sauce: In a large pot over medium heat, warm the olive oil. Add the shallots; sauté for 3-4 minutes. Stir in the tomato paste; sauté for another 3-4 minutes. Add the San Marzano tomatoes and salt; let it simmer for 15-20 minutes, or longer if needed.
- Broil the Cheese: Preheat the broiler to high. Take 3/4 cup of the sauce and place it in a small oven-safe dish (I use this oven-safe ceramic nonstick). Add 2-3 tablespoons of mozzarella in the center of the pan, evenly spread on top of the sauce. Top with a pinch of Parmesan. Broil for 4-5 minutes near the oven’s top, until the cheese is wonderfully golden brown and gooey.
- The Most Enjoyable Step: Quickly and carefully, tilt the hot dish over the chicken on a plate, allowing the sauce and bubbling browned cheese to pour out on top of the chicken. Serve with garlic bread and salad if desired. HOW EXCITING! And it’s so cheesy, crispy, extravagant, and delicious.
Notes
For optimal results – ensure the cheese does not make contact with the sides! Maintain a ring of sauce around the outside, or else the cheese may adhere to the edges and won’t slide out smoothly.
To Air Fry: generously coat each piece with avocado oil spray. Air fry at 375 for 6-9 minutes depending on the size and thickness of your chicken pieces. (Ensure you reach an internal temperature of 165 degrees.)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: chicken parmesan, san marzano tomatoes, italian recipe, italian dinner
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Thank you to DeLallo for supporting this recipe!