Chicken Parmesan
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Cooking Time:
45 min
Prep Time:
30 min
Total Time:
75 min
Servings:
4 servings
Bobby Flay’s perfect balance of juicy chicken, crispy crust and melty cheese makes this recipe a five-star favorite. He even adds an easy homemade tomato sauce that takes this parmigiana to the next level.
Ingredient
14 boneless, skinless chicken breasts, pounded thin
2Salt and freshly ground black pepper
32 cups all-purpose flour, seasoned with salt and pepper
44 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
52 cups panko bread crumbs
61 cup vegetable oil or pure olive oil
7Tomato Sauce, recipe follows
81 pound fresh mozzarella, thinly sliced
91/4 cup freshly grated Parmesan
10Fresh basil or parsley leaves, for garnish
112 tablespoons olive oil
121 large Spanish onion, finely chopped
134 cloves garlic, smashed with some kosher salt to make a paste
14Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
15One 16-ounce can crushed tomatoes
161 small can tomato paste
171 bay leaf
181 small bunch Italian parsley
191 Cubano chile pepper, chopped
20Salt and freshly ground pepper
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Nutritional components
Cooking process
Step 1Preheat oven to 400 degrees F.
Step 2Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Step 3Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Step 4Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
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