Chicken Parmigiana

I’m thrilled to share this mouthwatering recipe with you – my very favorite food ever is Chicken Parmigiana and this recipe does not disappoint. I’ve taken my tried-and-true chicken cutlet recipe and amped it up a notch to create this flavor-packed masterpiece. Brace yourselves for crispy, tender chicken smothered in luscious sauce and ooey-gooey cheese.

What makes this recipe even more awesome is that it’s open to your culinary twists. In a rush? Go for thin-sliced chicken breasts to save time and get a consistent cook. And don’t limit yourself when it comes to cheese. Mozzarella’s the classic choice, but I love using Fontinella because that is what my Papou always uses. Oh, and speaking of twists, if gluten and dairy are a no-go for you, fear not! This recipe is like a blank canvas, ready for your gluten-free breadcrumbs and dairy-free cheese alternatives. Get creative, because a lip-smacking chicken parmigiana is just waiting to be crafted in your kitchen.

MAKE IT GLUTEN FREE/DAIRY FREE

To make my chicken parmigiana recipe gluten-free, start by substituting regular breadcrumbs with gluten-free breadcrumbs. You will need to do the same with the flour. To ensure they adhere to the chicken, blend the gluten-free breadcrumbs in a food processor until they become smaller in size. This will create a finer texture, allowing them to coat the chicken cutlets perfectly. Additionally, if you prefer a dairy-free option, simply omit the cheese or use a dairy-free alternative.

TIPS AND TRICKS

1. Opt for Thin-Sliced Chicken Breasts: To save time and ensure even cooking, consider using thin-sliced chicken breasts. These cook faster and have a uniform thickness, resulting in tender and juicy chicken.
2. Diversify Your Cheese: While mozzarella is a classic choice, feel free to experiment with other cheeses like provolone, Parmesan, or a blend of Italian cheeses for added flavor complexity.
3. Breadcrumb Creativity: Instead of regular breadcrumbs, get creative! Try panko breadcrumbs for extra crunch or even broken down pretzels.
4. Go Beyond Chicken: Don’t limit yourself to chicken! This recipe works beautifully with eggplant as a vegetarian alternative.
5. Baking vs. Frying: While pan-frying is traditional, you can also opt for baking the chicken. Brush each breaded piece with olive oil and bake on a wire rack for a lighter version.
6. Serve with Inventiveness: Beyond the classic pasta pairing, serve chicken parm on a bed of sautéed spinach, on a sandwich roll, or even as a topping for a hearty salad.
7. Experiment with Sauces: While marinara sauce is standard, consider trying a pesto or alfredo sauce for a unique twist on flavors.

Remember, cooking is an art, and these tips are here to inspire your culinary creativity. Embrace the freedom to modify ingredients and methods to suit your preferences. Your chicken parmigiana will be a delicious masterpiece unique to your taste!

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Print Recipe

Chicken Parmigiana

Crispy and gooey, my Chicken Parmigiana recipe is perfect for a busy weeknight dinner! These crunchy chicken cutlets smothered in marinara sauce and topped with sharp, melty Fontinella cheese are always a crowd pleaser. Serve with your choice of sides and dinner will be ready in no time!

Course: Main Course

Keyword: chicken breast, chicken cutlets, chicken parmigiana, fried chicken, gluten free, quick dinner

Ingredients

• 2 lbs thin sliced chicken breast
• 1 cup flour or gluten free flour blend
• 3 eggs
• 1½ cups breadcrumbs or gluten free breadcrumbs
• ½ cup grated Pecorino Romano cheese optional
• 2 tbsp arrowroot flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ cup oil
• 1 cup marinara sauce
• 1 cup Fontinella cheese grated or shaved

Instructions

• Preheat the oven to 300°F.
• PREP: In a small bowl, mix together the salt, pepper, Italian seasoning, garlic powder, and onion powder. Set aside.
• In a shallow bowl, mix together the flour and half the seasoning mixture. Set aside. In a second shallow bowl, beat the eggs and set aside. In another shallow bowl, mix together the breadcrumbs, cheese, arrowroot flour, and the rest of the seasoning mixture.
• DREDGE: Begin breading the chicken by coating it in the flour mixture, then the egg, and finally in the breadcrumb mixture. Using the palm of your hand press the breadcrumbs into the chicken to help it stick. Repeat this process (flour – egg – breadcrumbs) for all of the chicken. Set aside.
• COOK: Once all of the chicken is breaded, heat a skillet on medium heat. When the skillet is warmed through add the oil. Begin to fry the chicken by placing a few pieces in the skillet at a time. Cook the chicken on each side for about 5 minutes or until golden brown. Be careful not to crowd the pan or else the chicken will not brown properly.
• When the chicken is golden brown on both sides, place it on a sheet pan lined with a baking rack. Keep the sheet pan with the cooked chicken in the oven to keep warm while you continue to fry the rest of the chicken. Use a meat thermometer to ensure the chicken is at least 165°F and thoroughly cooked.
• TOP: Take the chicken out of the oven and top each piece with a few spoonfuls of marinara sauce, then sprinkle the Fontinella cheese on top. Put the chicken back into the oven on broil until the cheese is melted.
• SERVE: Serve with your choice of sides.

Notes

*To make this recipe gluten free, use a gluten free flour blend and gluten free breadcrumbs. I like to put the breadcrumbs in a blender to make them smaller because it coats the chicken better.
*To make this recipe dairy free, leave out the cheese or use a dairy free alternative.
*I used avocado oil to fry my cutlets, but you can use whatever oil you like. I suggest something that can withstand a high heat.