Classic Chicken Parmesan Recipe

Classic Chicken Parmesan Recipe

How To Make Classic Chicken Parmesan

There’s nothing like a classic dish served at dinner time. It’s got that satisfying flavor with every bite. And our chicken parmesan recipe proves just that.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

For Sasto Family Red Sauce:

  • ¾cupolive oil
  • 1mediumwhite onioncut into ½-inch (2.5 cm) half moons
  • 4garlic clovescrushed
  • ¼tspdried oregano
  • tspdried thyme
  • 1cancrushed tomato
  • 1tspsugar
  • 2tspkosher salt

For the Chicken:

  • 2chicken thighsboneless, skins on
  • 2largeeggs
  • kosher saltto taste
  • black pepperfreshly ground, to taste
  • ½cupall purpose flour
  • ½cupitalian bread crumbs
  • 3tbspPanko Breadcrumbs
  • 1 ½tbspparmesan cheesecoarsely grated
  • ¼tspgarlic powder
  • ¾tspdried Italian seasoning
  • ¼tspdried parsley
  • 1cupolive oil
  • 1 ½cupsitalian cheese blendshredded

For Serving:

  • 2tbspparmesan cheese
  • 2ozspaghettifresh or dried
  • ½cupfresh basil leaves

Instructions

For Sasto Family Red Sauce:

  1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until golden brown and nearly translucent, 5 to 7 minutes. Use a slotted spoon to remove the onion and garlic from the pot, leaving the oil behind. Set aside the fried onion and garlic for another dish.

  2. Add the oregano and thyme and cook until fragrant, 1 to 2 minutes.

  3. Add the crushed tomatoes, sugar, and salt. Bring the sauce to boil, then reduce the heat to medium and simmer for 20 to 30 minutes, until thickened.

For the Chicken:

  1. Working 1 at a time, place the chicken thighs in a zip-top bag and use a heavy skillet or meat mallet to pound into thin, even pieces.

  2. Add the eggs to a shallow dish and beat with a pinch of salt and pepper.

  3. Add flour to a separate shallow dish and season with salt and pepper.

  4. In a third shallow dish, whisk together the plain and panko bread crumbs. Add the coarsely grated Parmesan cheese, garlic powder, Italian seasoning, parsley flakes, salt, and pepper and stir to incorporate.

  5. Season the chicken with salt and pepper. Coat each piece in the flour, then the eggs, then the bread crumbs. Set the thighs on a wire rack set over a baking sheet to rest for 10 minutes before frying.

  6. Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.

  7. Heat the olive oil in a large, wide skillet over medium-high heat until it reaches 300 degrees F.

  8. Working in batches if needed to avoid overcrowding the pan, fry the chicken thighs in the hot oil for 3 to 5 minutes per side, until golden brown. Transfer to a wire rack and season with salt.

  9. Transfer the fried chicken thighs to a clean baking sheet. Top each piece with ½ cup of the red sauce and the shredded Italian cheese blend.

  10. Bake the chicken for 5 to 10 minutes, until golden brown and bubbly.

  11. While the chicken bakes, add the spaghetti to the boiling water and cook until al dente.

  12. Warm the remaining red sauce in the pot over medium-low heat. Transfer the spaghetti directly into the sauce and toss well, adding a bit of the pasta cooking water as needed to help the sauce cling to the noodles. Add some of fresh basil leaves to the pasta and toss to incorporate.

  13. Add the spaghetti and chicken Parmesan to a serving plate. Top with the grated Parmesan cheese and garnish with more basil leaves.

  14. Enjoy!

Nutrition

  • Calories: 6855.29kcal
  • Fat: 567.67g
  • Saturated Fat: 112.45g
  • Trans Fat: 1.92g
  • Monounsaturated Fat: 360.47g
  • Polyunsaturated Fat: 66.64g
  • Carbohydrates: 288.14g
  • Fiber: 24.63g
  • Sugar: 39.11g
  • Protein: 165.53g
  • Cholesterol: 903.88mg
  • Sodium: 4640.21mg
  • Calcium: 1891.36mg
  • Potassium: 3295.94mg
  • Iron: 29.93mg
  • Vitamin A: 773.68µg
  • Vitamin C: 59.63mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

    Leave a comment

    Replying to