Chicken Parmesan

Cheese, Chicken, Main Dish / By

For a lot of people in the US, Chicken Parmesan is a delicious dish that feels homey and comforting. I tasted it and loved it, But me being me, I wanted to make my own version. One with higher quality ingredients than the store bought counterpart and I wanted to tailor the flavors to my liking. This is one delicious recipe I couldn’t wait to share with you. Let’s cook together and have some fun! 🙂 

This recipe makes 4 portions. 

Ingredients

For the breaded chicken

  • 500 g or 1 lb Chicken Breast
  • Salt

For the Dredge

  • 2 cups Flour
  •  2 tsp Salt 
  • 1 tsp Garlic Powder
  • 2 tbsp bread crumbs

For the Buttermilk Dip

  • 1 Egg
  • 1 cup Buttermilk 
  • 1 tbsp Hot Sauce (I used the Buffalo sauce) 

For the Tomato Sauce 

  • 1 can of Tomato Sauce
  • 1 Medium Minced Onion 
  • 2 Minced Jalapenos 
  • 3 crushed Garlic Cloves 
  • Neutral Oil 
  • Ground Cinnamon 
  • Salt 
  • Black Pepper
  • Crushed Red pepper

Ingredients Continued

  • Pasta of your choice (400 g)
  • Cheese (Parmesan and Mozzarella) 
  • Fresh Basil 
  • Oregano

Making my Tomato Sauce

I started by cooking the onions and the jalapenos with the salt, pepper and cinnamon powder in a large pan until the onions became translucent. I then added the garlic and cooked everything together until the garlic’s color started to become very slightly brown. I then added the tomato sauce to stop the garlic from cooking, cooked for about 5 more minutes, and the sauce was ready!  

Making the Breaded Chicken

I started by butterflying the chicken and sprinkling them with some salt. I mixed together the dredge and the buttermilk dip in 2 separate bowls. I added 2 tsp of the buttermilk dip liquid to the dredge and mixed them in. This will make the texture of the dredge coarser and create more crispy bits when we fry them.

Once everything was ready I took a piece of chicken, dipped it in the dredge, then into the buttermilk, then back in the dredge. I made sure to cover it with the dredge and push the dredge onto it. This will ensure we have a thick coating of dredge and a lot of crunchy goodness. I repeated this process with all the chicken pieces.

I  heated 2 tbsp of oil in my frying pan on medium heat until the oil became pretty hot. I placed my breaded chicken in the pan 2 at a time and let them fry until they were lightly brown on the bottom side. I flipped them and continued cooking on the other side and made sure the second side also got lightly brown. I then placed my cooked chicken on an oiled baking sheet and covered their top with tomato sauce, then some fresh basil, then a layer of Parmesan, a layer of Mozzarella, and finally a sprinkle of oregano. I placed my baking sheet in an oven preheated to 350 degrees Fahrenheit or 180 degrees Celsius for 10 minutes or until the breaded chicken got golden brown and the cheese is melted.

Putting together my chicken Parm

To put everything together, I cooked the pasta as per the box instructions. I strained my pasta and proceeded to build my plate. I started with a layer of pasta, then added my breaded chicken. I garnished with some basil leaves and cherry tomatoes served. It was as delicious as you think. This is some of the best Chicken Parmesan I ever had, crunchy breaded chicken, with a delicious sauce, and delicious melted cheese. 

Enjoy! 🙂