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.
Serves:
Ingredients
For Sasto Family Red Sauce:
- ¾cupolive oil
- 1mediumwhite onioncut into ½-inch (2.5 cm) half moons
- 4garlic clovescrushed
- ¼tspdried oregano
- ⅓tspdried 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:
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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.
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Add the oregano and thyme and cook until fragrant, 1 to 2 minutes.
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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:
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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.
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Add the eggs to a shallow dish and beat with a pinch of salt and pepper.
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Add flour to a separate shallow dish and season with salt and pepper.
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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.
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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.
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Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
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Heat the olive oil in a large, wide skillet over medium-high heat until it reaches 300 degrees F.
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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.
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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.
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Bake the chicken for 5 to 10 minutes, until golden brown and bubbly.
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While the chicken bakes, add the spaghetti to the boiling water and cook until al dente.
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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.
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Add the spaghetti and chicken Parmesan to a serving plate. Top with the grated Parmesan cheese and garnish with more basil leaves.
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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
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