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Chicken Parmesan

By: Cindy Lam Lorimer
Prep Time: 30 minutes
Cook Time: 2 hours 10 minutes
Servings: 6

Ingredients

Tomato sauce:

  • ¼ cup avocado oil , or any neutral cooking oil
  • 1 whole onion, chopped
  • 6 garlic cloves, chopped
  • 1 cup celery, chopped
  • ¼ cup vodka
  • 1 tsp red chili flakes, (optional if you like your sauce spicy) 
  • ¼ cup dried oregano
  • 4 basil leaves (fresh), remove after cooking the tomato sauce
  • 2 Tbsp kosher salt
  • 2 tsp sugar
  • 2 28 oz can San Marzano tomatoes, chop the tomatoes, keep the sauce
  • parmesan rind
  • ½ cup parmesan cheese, grated

Ingredients:

  • 2 lbs boneless chicken breast cutlets
  • kosher salt
  • black pepper
  • ¼ cup unsalted butter
  • ½ cup avocado oil , or any neutral cooking oil

Flour mix:

  • 2 cups all purpose flour or 00 flour or Wondra flour  
  • 1 cup cornstarch
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp dried thyme
  • 1 Tbsp tomato powder, optional
  • 2 Tbsp parmesan cheese powder or finely grated

Egg mix:

  • 6 eggs
  • pinch kosher salt
  • pinch black pepper

Coating:

  • 8 oz panko bread crumbs

Garnish:

  • 8 oz mozzarella, grated
  • 1 cup parmesan cheese, grated
  • 1 ½ cups mozzarella balls, cut in half
  • ½ cup basil leaves

Instructions

  • Preheat oven to 400 degrees.
  • In a Dutch oven or oven proof pot, on medium high heat, add onion and garlic. Cook for 15 minutes, stirring often so onions don’t burn. Then add chili flakes and vodka, cook for a minute, then add the rest of the ingredients. Mix thoroughly then turn off heat and cover with lid.  
  • Place in oven for 1 ½ hours. Remove parmesan rind when done. 
  • Get chicken breast that are smaller in size so they’re less fibrous.
  • Pound the chicken breast so it flattens out. Making sure to pound from the center outward.
  • Season chicken with salt and pepper on both sides and set aside.
  • In a large mixing bowl, mix all the flour mix ingredients together and set aside.
  • In a shallow bowl, beat the eggs and add a pinch of salt and pepper and set aside.
  • In another bowl, add the panko breadcrumbs.  
  • Create an assemble area. You will probably need several baking pans with a rack on each.
  • First dredge the chicken in the flour mix. Then dunk the chicken in the egg mix. Finally coat with the panko breadcrumbs and place chicken on a pan rack. Repeat process with all the chicken breasts.  
  • Let breaded chicken sit on rack for 30 minutes so the breading can set in and does not fall off the meat.
  • In a large skillet, on medium to medium high heat, add oil and butter, and once butter melts, fry the breaded chicken. You will need to do this in several batches. Fry until each side is nice and golden brown, around 3-4 minutes per side. 
  • Remove pot of tomato sauce from oven. Give it a good stir.
  • Heat oven to broil.
  • In a large casserole dish, coat the bottom with all of the tomato sauce.   
  • Add breaded chicken and place on top of the tomato sauce in one single layer. Then top it with grated mozzarella cheese and parmesan cheese.   
  • Put in the oven and broil for 5 minutes so the cheese can melt.
  • IMPORTANT: Do not top the breaded chicken with the tomato sauce as it will make it soggy. You want your breaded chicken to be nice and crunchy.
  • Garnish with basil leaves and serve!

Nutrition

Serving: 1portion | Calories: 1304kcal | Carbohydrates: 98g | Protein: 72g | Fat: 67g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 0.3g | Cholesterol: 338mg | Sodium: 3929mg | Potassium: 1422mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1649IU | Vitamin C: 29mg | Calcium: 852mg | Iron: 10mg