Max and I always go to a nearby Italian restaurant to celebrate our Birthdays and the last time that we were there, one of us ordered their Chicken Parmesan, it was delicious and a dish that we wanted to try to make at home. The Chicken Parmesan came out great and we enjoyed it 100 times more than the one we have ordered at our favorite local Italian restaurant. The Chicken Parmesan was much easier to make that we had imagined, we hope that you enjoy our recipe as much as we did!
First, you start with the sauce. It is a very easy and simple sauce to make at home that anyone can do. You start with cooking your veggies with oil set over medium heat, the chopped onion and garlic, until soft and then the carrot, until soft. Then, you add in your crushed and strained tomatoes, basil, sea salt, and red pepper flakes. You let it simmer covered with a lid and let it be for one hour, or until thick, that’s it!
As your sauce simmers, start with your Chicken Parmesan assembly. Grate two cups of cheddar cheese or if you prefer, mozzarella, and put it on the side for later. Have one bowl with one cup of flour. Another bowl with 4 eggs, beaten. Another bowl for your bread crumbs. Then get a plate and place two paper towels on it.
The fun part is pounding out the chicken thighs, you can use breast if you prefer, but we prefer the thighs because of the juices and it doesn’t dry out like thighs do.
Once your chicken is pounded and you take it through the assembly line of dredging each side with flour, dipping it in eggs, and then dredging it into bread crumbs. Fry each side until golden and crusty, then place it on the paper towels to soak up the excess oil. Then place the chicken thighs into the roasting pan and cover them with your tomato blended tomato sauce.
Follow the sauce by the shredded cheese.
Bake in the over for 15 minutes, set on 450 degrees F. Enjoy!
- 6 skinless/boneless chicken thighs, pounded thin
- 4 large eggs, beaten
- 1 cup flour (we used spelt)
- 2 1/2 cups panko bread crumbs
- 1 cup oil (we used olive oil)
- 2 cups shredded cheddar cheese (you can use mozzarella instead)
- Sea salt
- Tomato Sauce, recipe follows
- Tomato Sauce:
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 1 garlic clove, minced
- 10 basil leaves
- 2 carrots, chopped
- 1 can crushed tomatoes
- 1 jar strained tomatoes
- 1/4 teaspoon red pepper flakes
- Tomato Sauce:
- In a sauce pot, heat the oil over medium heat, add your chopped onions and minced garlic, cook until soft and translucent. Add your chopped carrots until soft. Add the tomatoes, basil, sea salt, and red pepper flakes. Lower the heat to low, cover, and simmer for one hour, until the sauce is thick. Add your sauce into a food processor or blender and process until smooth.
- Chicken Parmesan:
- Preheat the oven to 450 degrees F.
- We used a 2.5 gallon slider bag to pound the chicken thighs, I place 6 within, space them out, and pound away.
- Now, create an assembly line. One bowl with one cup of flour. Another with the beaten eggs. And the last bowl with the bread crumbs.
- Add 1/3 cup of olive oil into a saute pan, heat over medium high heat. Dredge both sides on the chicken thighs in the flour, then dip them into the egg wash (coating completely), then dredge into the bread crumbs.
- When the oil is hot, add 2 chicken thighs into the saute pan and fry for 4 minutes on each side until golden and crusty, turning once. Then place the thighs on a paper towel to soak up the excess oil. Repeat with the remaining chicken thighs.
- Once your chicken thighs are done cooking and have been placed on paper towels to soak up the excess oil, place them into a roasting pan and cover them with the tomato sauce, we used the full amount of sauce that we made. Cover the sauce with the shredded cheese.
- Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly.