Dd Easy and Best Chicken Parm Recipe
To make a really good chicken parm, it takes a little work. When each and every component is perfect, the sum is greater than its parts! I took a few shortcuts here, making it super easy without compromising on flavour.
Ingredients
- Parchment paper
- The Sauce
- 1 28-oz can San Marzano whole peeled
- tomatoes
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp kosher salt or ½ tsp sea salt
- ½ tsp sugar
- Freshly ground pepper to taste
- The Egg Mixture
- 2 eggs
- ½ tsp kosher salt
- ¼ tsp granulated garlic
- ¼ tsp granulated onion
- ¼ tsp paprika
- The Chicken
- 1½-2 lb or 4 butterflied chicken breasts
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- ½ cup flour
- 1 cup fine breadcrumbs (preferably not
- panko)
- About 1-2 cups sunflower oil
- To Put it Together
- 1 cup shredded mozzarella cheese, or vegan
- mozzarella
- ½ cup grated Parmesan cheese, or vegan
- Parmesan cheese
Instructions
- 1
Make the Sauce: Strain the tomatoes and reserve the juice. In a blender or food processor, puree the tomatoes with the tomato paste, minced garlic, olive oil, salt and pepper. You can use right away or store in the refrigerator for 3 days.
- 2
Prepare your work station: Have large piece of parchment paper in front, this will be for the chicken. Have a second piece of parchment paper, put the flour on it. Have a third piece of parchment paper, put the breadcrumbs on it.
- 3
Make the Egg Mixture: Beat the eggs with the salt, granulated garlic and onion and paprika in a flat dish (I use a Pyrex dish or pie plate).
- 4
Prepare the Chicken: Lay the chicken out in a single layer on the first sheet of parchment paper. Season the chicken on both sides with salt and pepper.
- 5
a) Dip the seasoned chicken in the flour on the second piece of parchment paper, shake off the excess. b) Dip the chicken in the egg, shake off the excess. c) Dip the chicken in the breadcrumbs on the third piece of parchment and firmly press the crumbs on. Repeat with all of the chicken, then set aside (leave them on the parchment).
- 6
In a large fry pan, heat the oil over medium heat. Test the oil’s readiness by sprinkling some breadcrumbs in the hot oil—they should sizzle. Add 2 pieces of chicken at a time. Fry until golden brown on both sides, about 4-5 minutes a side. Transfer to a wire rack or paper towel. Repeat with the rest of the chicken.
- 7
In a baking dish big enough to accommodate the 4 pieces of chicken tightly (not a Pyrex), spoon 2 big spoonfuls of sauce on the bottom of the dish. Lay the 4 pieces of cooked chicken on the sauce. Spoon a big spoonful of sauce on each chicken breast. Distribute the mozzarella cheese evenly over the chicken and then the Parmesan cheese.
- 8
Arrange an oven rack to the second from top position. Heat the broiler on high. Place the baking dish under the broiler for 5 minutes or until the cheese is golden and bubbly. Remove from the oven and serve. Serves 4.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Dd Easy and Best Chicken Parm?
This Dd Easy and Best Chicken Parm recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 29 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this dd easy and best chicken parm ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.