chicken parmesan by nor

★★★★☆ 15 Reviews
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By Nor Mac
from The Berkshire’s, MA

This recipe was an accident. I have been making the typical Chicken Parmesan for years. I think it was around 3 years ago. I was about to make it one day, and I did not have any bread crumbs. I looked around the kitchen. There in my cabinet was now my secret ingredient to the best Chicken Parmesan and Eggplant Parmesan ever. I have never made them the traditional way again. My family will not order this dish when they go out to dinner. It is flattering to hear from them that mine is better than any restaurant. Read recipe to find out what my secret is.

serves 6-10
prep time 1 Hr
cook time 40 Min
method Bake

Ingredients For chicken parmesan by nor

  • 5
    medium chicken breast halves
  • 3 jar
    24 ounce marinara sauce use your favorite
  • 1/2 tsp
    dry basil
  • 2 tsp
    dry oregano
  • 1/2 tsp
    garlic salt
  • 2 clove
    cloves pressed or grated garlic
  • 2 bag
    5 ounce bags of garlic cheese croutons crushed
  • 1/2 c
    parmigiano-reggiano, grated
  • 1 Tbsp
    dry oregano
  • 1 tsp
    garlic salt
  • 1/2 tsp
    ground black pepper
  • 3
    eggs beaten
  • 1/2 c
    extra virgin olive oil
  • 1 lb
    mozzarella cheese grated
  • 1 tsp

How To Make chicken parmesan by nor

  • 1
    Jar Sauce Directions: Get a large sauce pan and empty your 3 jars of marinara in to it. Add the basil, oregano, garlic salt and pressed clove of garlic. Cook until hot and then leave to simmer. Take your bags of croutons and put in a food processor and make in to crumbs.
  • 2
    Pour crumbs in to a large Ziploc style bag.add one tablespoon of oregano, 1/2 cup of Parmigiano-reggiano, 1 tsp garlic salt, oregano, 1/2 tsp black pepper. Shake bag up to combine ingredients. Pour mixture on to plate.
  • 3
    Get chicken breasts and put 1 in large plastic bag with end open. Pound chicken until the breast is double in width - about a 1/4 inch thick. Note: you may also use pre-cut chicken tenders instead of flattening the chicken.
  • 4
    Put all of the pounded chicken on to a plate. In a medium bowl whisk 3 eggs put aside. Get chicken beasts that you pounded and cut them in half. Make an assembly line. Chicken 1st, egg 2nd, crumbs 3rd, and empty platter 4th.
  • 5
    Dip the chicken in the egg. Then put in the crumbs coating well both sides. Transfer to empty plate. Repeat until all the chicken is coated.
  • 6
    Get your large fry pan (I use a non-stick pan). Pour the olive oil in to the pan and heat on high. Wait about 5 minutes to get the oil really hot. Meanwhile get 2 9x13 pans and foil line them. Pour some of the marinara sauce in to bottom of each pan cover the bottom of the pan with a good amount of sauce.
  • 7
    Fry your breaded chicken in the olive oil on high heat until golden brown. Turn using tongs. I keep flipping until it is browned evenly. Cooking about 5 pieces at a time. Do not cook thoroughly. It will finish cooking in the oven.
  • 8
    Get your pans with marinara sauce in them and place your browned chicken on top of the sauce. Sprinkle the pieces of chicken with a little marinara on to each piece. Repeat with chicken until done. Place in 400 degree oven for about 20 minutes. You will see the sauce bubbling in the pans.
  • 9
    Top the chicken with mozzarella and continue to bake until cheese is melted about 10 minutes. While baking the cheese on the chicken. Boil a pan of water, put your pasta in and cook until done. Drain pasta and put some pasta on a plate. Top with some of the marinara sauce, take a piece of Chicken Parmesan and place on top of pasta. Enjoy Salute!!!
  • 10
    Note: I also use this crumb mix and marinara recipe to make my Eggplant Parmesan. I have been told both of these dishes are the best by friends and relatives they have ever had. I usually make a lot of different dishes for get together's at Christmas and the Chicken Parmesan and Eggplant Parmesan are loved by all. Great compliment since my husband's family has an Italian mom.