| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Cook: | 55 min |
| Yield: | about 4 to 6 servings |
Ingredients
- 4 boneless skinless chicken breast halves (about 2 pounds)
- 1 1/2 teaspoons salt
- 5 cups bread crumbs
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Freshly ground black pepper
- All-purpose flour, for dredging
- 6 large eggs, beaten
- 2 tablespoons whole milk
- Vegetable oil, for frying
- Olive oil, as needed
- 7 cups Quick Marinara Sauce, recipe follows
- 2/3 cup grated Parmesan, divided
- 1 pound fresh mozzarella, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 4 cloves garlic, chopped
- 2 teaspoons dried oregano seasonings
- 7 cups whole, peeled, canned tomatoes in puree (about 2 (28-ounce cans), roughly chopped
- 1 tablespoon kosher salt
- Freshly ground black pepper
Instructions
- Put each chicken breast between to pieces of plastic wrap and pound them out to a uniform thickness, no more than about 1/3-inch.
- In a large bowl, whisk together the 1 1/2 teaspoons salt, bread crumbs, oregano, thyme, and season with pepper.
- Place the flour in a large plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge a chicken breast in the flour and shake off excess. Then dip it into the egg mixture and finally dredge in the seasoned breadcrumb mixture. Shake off any excess breading and transfer to a baking sheet. Repeat with the remaining chicken.
- Preheat the oven to 400 degrees F.
- In a large straight-sided skillet, pour the vegetable oil to a depth of 1/2-inch. Heat the oil over medium heat until it registers 400 degrees F on a deep-frying thermometer. (The oil must be heated to 400 degrees F so that the breaded chicken, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
- Fry 1 breast at a time until golden brown on each side, about 6 minutes total. Using tongs, transfer to a paper towel-lined baking sheet and season with salt, to taste.
- Lightly brush a baking dish, large enough to place the chicken in a single layer, with olive oil. Cover the bottom of the baking dish with half of the marinara sauce and arrange the chicken over the sauce. Cover with the remaining sauce. Scatter the Parmesan and the mozzarella on top. Bake until sauce is bubbling and the cheese is brown, about 30 minutes. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Saute the onion, garlic, and Italian seasoning. Stir until lightly browned, about 5 minutes. Add the tomatoes and bring to a boil. Lower the heat to a simmer, cover, and cook for 10 minutes.
- Stir in the salt and season with pepper, to taste. Use immediately or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1978 |
| Total Fat | 147 g |
| Saturated Fat | 28 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 11 g |
| Sugar | 15 g |
| Protein | 79 g |
| Cholesterol | 368 mg |
| Sodium | 1873 mg |
Reviews
This is a great recipe. You don’t need 5 cups of bread crumbs. I halved that and still threw a lot away. I also used only 2 eggs. Added some garlic powder to the breadcrumb mixture. Also added pasta.
Turned out nice. Used 1 egg,added parmesan to breadcrumbs and used a nice thick sauce jarred at a local church. Just a little tweaking
5 cups of bread crumbs? This is supposed to be a Chicken Parmesan recipe – the parmesan should be mixed in with the bread crumbs to bread the chicken. Disappointed…googling another recipe, I think…
Delicious, better than restaurant quality! I halved the recipe, and reduced the breadcrumbs down to 1 cup, and only needed one egg for the egg wash. I seasoned the chicken with salt and pepper before flouring them. I used Rau’s bottled Marinara sauce, but when I have the time I will make my own when making this recipe, as the Rau’s is expensive. Would probably use Ina’s Marinara recipe.
Great tasting but wasteful. I made it with 3 cups of bread crumbs and 3 eggs and still threw out half. – You could use 1 1/2 c crumbs and 2 eggs and there would still be extra.
Great recipe and easy to make!
I used Italian bread crumbs and Emeril’s Marinara sauce. This recipe is even better than one’s I’ve had at restaurants!
Best chicken parm I’ve ever made. Many compliments on the chicken and marinara sauce.
Excellent dish! Fool proof. If you follow the simple instructions, you can’t mess it up. Every time I’ve made this, I”ve received nothing but compliments.
Not good at all. Like everyone was saying in their reviews the measurements for the bread crumbs and tomato sauce were way off. And because of that the proportion of tomato sauce to the onion, garlic etc. was way off and it didn’t have the taste it should have had. And the marinara sauce was too soupy. I never seen soupy chicken parmesan. I think because the marinara sauce was so soupy it made the chicken boil in the oven and that made the chicken crust fall off and the chicken fall apart.