Do you have a go-to meal when dining out? Mine is Chicken Parmesan. Almost every time we eat out at one of our local restaurants, I order the Chicken Parmesan. What can I say? I’m a creature of habit. My husband tries to get me to order steak, or seafood, or something — anything! — other than chicken parmesan, but it always looks so darn pretty and delicious on the menu.
Truth be told, we rarely dine out. I love to cook and bake, and making meals at home is just one of the frugal ways we’ve been able to pinch pennies through the years. Don’t get me wrong, I love the idea of having someone else do the work for me. But when I can make a recipe that’s just as good (sometimes even better, if I do say so myself), healthier, and I don’t have to leave the comforts of home, I’d rather stay put.
Not only is this homemade version delicious, it doesn’t take all that long to prepare. Especially if you already have the chicken thawed and the cheese grated. On a timesaving note, I use the same breading mixture for my Parmesan & Panko-Crusted Swai recipe. If you make a batch of this breading, store it in a baggie in the freezer. You won’t use the whole amount on either recipe, and storing it in the freezer allows you to use it again and again!
Of course, DO NOT dip raw chicken or fish in the breading and store that in the freezer! Just take out a couple of cups and go from there. You can always add more breading, if needed.
If you love Chicken Parmesan as much as I do, please save yourself a trip to the restaurant and try this homemade version. I think you’ll be happy you did.
- 24 oz. boneless skinless chicken breasts (6 small breasts)
- 1 cup Panko bread crumbs
- 1 cup flour
- 1¼ cups freshly grated Parmesan (This must be freshly grated.)
- 1 large egg
- ¼ cup milk
- 4-5 tbsp vegetable oil, plus additional oil as necessary
- salt and pepper to taste
- 1 quart jar homemade spaghetti sauce or 1-24 oz jar purchased spaghetti sauce
- 10-12 oz. dried spagetti noodles
- 1 cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese (for topping chicken)
- parsley or basil, chopped, for garnish
- Preheat oven to 450° oven.
- Prepare breading mixture by combining the Panko bread crumbs, flour, and freshly grated Parmesan in a bowl or large plastic bag. (Use fresh Parmesan for best results)
- Trim and pat dry the chicken breasts. Be sure they are of the same thickness. If necessary, pound the chicken between two pieces of plastic wrap with a meat mallet or rolling pin. Chicken should be around ¾ inch thick.
- Mix together the egg and milk until well combined. Pour this into a shallow baking dish.
- Set up an assembly line for dredging the chicken.
- Coat the chicken with the egg and milk mixture, then dip in Panko, Parmesan, and flour mixture.
- Heat 4-5 tablespoons of oil in a large, non-stick, ovenproof skillet.
- Add the chicken and cook on medium to medium high heat for 6-7 minutes or until golden brown.
- Flip chicken and continue to cook for an additional 4-5 minutes or until golden brown. Add oil as needed to keep chicken from sticking.
- Once chicken is browned on both sides, ladle spaghetti sauce over each chicken breast. Top with mozzarella cheese and place in 450° oven. Bake at 450° for 10-12 minutes or until cheese is melted. For a nice crispy top, broil for 1-2 additional minutes.
- While chicken is baking, boil spaghetti noodles according to the package directions. Drain and place pasta on a large platter.
- Remove chicken from the oven and immediately sprinkle with freshly grated Parmesan cheese. Transfer chicken to spaghetti-topped platter. Garnish with basil or parsley and enjoy!