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perfect chicken parmesan with sauce

(1 rating)
Recipe by
Debbie Arceneaux
Metairie, LA

It has taken me 23 years to figure out how to make a sauce that my husband and I both like. This sauce fits the bill. I make it many times for our Date Night and we enjoy the leftovers for lunch during the week. This same method is delicious if you like eggplant, or other cutlets of meat such as veal.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 1 Hr

Ingredients For perfect chicken parmesan with sauce

  • 4
    chicken breasts, boneless and skinless
  • 1 c
    panko bread crumbs
  • 2 Tbsp
    tony chacere's cajun seasoning
  • 1 Tbsp
    spicy italian seasoning
  • 1 lg
    white onion, minced
  • 10 clove
    garlic, mashed and chopped
  • 1/2 tsp
    red pepper flakes
  • 1 sm
    jalapeno, sliced with seeds
  • 1 lg
    can stewed tomatoes
  • 1 lg
    can tomato puree
  • 1/2 c
    red wine, dry
  • 1 tsp
    granulated sugar
  • 1 c
    vegetable juice
  • 8 slice
    provalone cheese
  • 1 c
    grated parmesan cheese
  • olive oil, as needed

How To Make perfect chicken parmesan with sauce

  • 1
    clean breasts and blot dry with paper towel. With boning knife, lay each breast flat and slice in thin layers, to make 1/8-1/4" thick flat filets.
  • 2
    You will need a 10-12" non-stick skillet, 2 plates to dredge breasts in milk and crumbs and your olive oil. Prepare the dried breast filets by seasoning gently with cajun seasoning and soaking in milk. While chicken is soaking in milk, heat your skillet with approximately 2 T of olive oil over medium heat. Remove as many filets as can fit in your pan, dredge in panko crumbs before laying in olive oil. Fry until meat is white and a toasted panko bread crust forms. Repeat until all chicken is cooked.Remove from olive oil and layer breast filets in large, baking dish.
  • 3
    When all chicken filets are cooked and while they are hot, cover baking dish with aluminum foil, creating as tight a seal as possible. Set pan aside.
  • 4
    A 5-quart, non-stick fry pan works well when making the sauce. Over medium - high heat, Add 3T of olive oil. Heat it up and add garlic first - then onions and jalapenos. Feel free to use celery if you like, or bell pepper. The jalapeno may sound like it would be too spicy - but it makes the meat tender and adds a gentle kick to the sauce. When onion is clear, add all seasonings (at least 1 T of cajun seasoning and all Italian seasonings...add more if you like), all canned tomatoes, juices, wine, sugar. Reduce heat to medium/'s best not to let the gravy 'pop' too much...just simmer. COVER IT and cook it for approximately 15 minutes. Taste sauce to season it to your preference. Many people like to add fresh basil and oregano at this point. Reduce sauce for only 15 minutes, covered.
  • 5
    After sauce simmers for :15, remove from heat. Ladle sauce over breasts until they are submerged. Cover with aluminum foil and BAKE for :30. Remove from oven, remove foil and add cheese to cover each filet. Bake for another :15.
  • 6
    Serve breast filet and reduced sauce over hot, tender angel hair pasta.

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