Golden, cheesy, extravagantly crispy chicken parmesan! Homemade San Marzano tomato sauce, effortlessly fried cutlets, and oozing bubbly cheese.
This recipe is brought to you by DeLallo!
The Restaurant Chicken Parm Trend Inspired Me.
WOW EVERYONE this is a golden, cheesy, ridiculously crispy chicken parm, and it tastes amazing!
This notion came to my attention through Instagram – I found myself absorbed in the videos from Carbonara restaurant showcasing their viral dish (chicken parmesan alla vodka), which is a delicious, bubbling skillet of mozzarella covering crispy chicken cutlets with vodka sauce dramatically poured over.
And I thought, I must make that. ASAP.
So I replicated the entire experience at home:
- Fried the chicken cutlets.
- Prepared a quick San Marzano tomato sauce.
- Broiled that cheesy dish.
- Dramatically poured it over the chicken.
Just PICTURE IT. It’s crispy, molten cheesy, and saucy… incredibly delicious. Now think of it alongside garlic bread and a salad on the plate.
I used DeLallo San Marzano Style Crushed Tomatoes for the sauce, and the result was surprisingly delightful. It’s so straightforward, yet the quality of the tomatoes, oil, shallots, and salt? It’s sweet, salty, and intriguingly sharp, and I found myself eating it straight.
We’re currently in the midst of a kitchen remodel, and I’ve already decided this will be one of my first (if not THE first) dinners in the new kitchen.
Watch How to Create This Chicken Parmesan
Family Favorite Chicken Parmesan
Total Time:
1 hourYield:
4 servings 1x
Description
Golden, cheesy, extravagantly crispy chicken parmesan! Homemade San Marzano tomato sauce, effortlessly fried cutlets, and oozing bubbly cheese.
Ingredients
Units
Scale
Crispy Chicken:
San Marzano Tomato Sauce:
Cheesy Top Layer:
Optional Extras:
Instructions
- Prep the Chicken: Season the chicken on both sides with salt and pepper. Prepare three bowls: one with flour, another with egg, and the last with panko + breadcrumbs. Add a pinch of salt to each bowl, mixing well.
- Coat the Chicken: Dredge the chicken in flour to coat, shaking off any excess. Next, dip in the egg, and finally, press into the breadcrumb mix to fully coat.
- Fry the Chicken: Heat a shallow layer of oil (1-2 inches) in a wide skillet. Once the oil is hot, add the chicken and fry for a few minutes on each side until golden brown and cooked through, reaching a minimum temperature of 165 degrees.
- Make the Sauce: In a large pot over medium heat, heat the olive oil. Add the shallots; sauté for 3-4 minutes. Incorporate the tomato paste; sauté for an additional 3-4 minutes. Add the San Marzano tomatoes and salt; let it simmer for 15-20 minutes, or as long as you can.
- For Each Serving, Broil the Cheese: Preheat the broiler to high. Pour 3/4 cup of your sauce into a small oven-proof dish (I use an oven-safe ceramic nonstick). Place 2-3 tablespoons of mozzarella in the center of the dish, on top of the sauce. Lightly sprinkle with Parmesan. Broil for 4-5 minutes at the oven’s top until the cheese is golden and melty.
- The Most Exciting Part: Working quickly and carefully, gently tilt the heated dish over the chicken on a plate, allowing the sauce and bubbling brown cheese to slide on top of the chicken. Serve with garlic bread and salad for a complete meal. HOW FUN IS THAT?! It’s so cheesy, crispy, and utterly delightful.
Notes
For the best outcome – ensure the cheese doesn’t touch the sides! Maintain a ring of sauce visible around the perimeter, or the cheese may stick to the edges, making it difficult to release from the dish.
To Air Fry: coat each piece generously with avocado oil spray. Air fry at 375 for 6-9 minutes, depending on the size and thickness of your chicken pieces. (Aim for 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
Additional Classic Italian Favorites
Gratitude to DeLallo for sponsoring this recipe!