Old School Chicken Parm Recipe
San Marzano tomatoes, fresh mozzarella, basil, linguini
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Ingredients
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Chicken
Sauce
Toppings
Pasta
Method
Chicken Preparation
- 1
Prepare Chicken
Preheat your oven to 400°F (200°C). Take the boneless chicken breasts and season both sides with salt and black pepper.
- 2
Dredging
Set up a dredging station: Place flour in one bowl, whisk eggs in another bowl, and combine breadcrumbs with grated Parmesan cheese in a third bowl.
- 3
Coat Chicken
Dredge each chicken breast in flour, shaking off excess, then dip into the eggs, and finally coat with the breadcrumb mixture. Press gently to ensure the crumbs stick.
- 4
Fry Chicken
Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and fry for about 4-5 minutes on each side until golden brown. Remove and place on a baking sheet.
Sauce Preparation
- 5
Cook Sauce
In the same skillet, add 2 tablespoons of olive oil and minced garlic. Sauté for 1 minute until fragrant. Add the crushed San Marzano tomatoes, salt, black pepper, and red pepper flakes. Let simmer for about 15 minutes, stirring occasionally.
- 6
Add Basil
Stir in the chopped fresh basil into the sauce before removing from heat.
Assembly
- 7
Layer Chicken and Sauce
Spoon some sauce over each fried chicken breast, then lay slices of fresh mozzarella on top. Bake in the oven for about 15-20 minutes or until the cheese is melted and bubbly.
Pasta Preparation
- 8
Cook Linguini
While the chicken is baking, bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside.
Serving
- 9
Serve
Once the chicken is ready, serve over a bed of linguini. Garnish with additional fresh basil leaves and enjoy your Old School Chicken Parm!