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Chicken Parmesan Recipe

Name: Piper Arms Waterloos CHICKEN PARMESAN Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 2 tsp kosher salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 pieces large eggs; 2 tbsp whole milk; 1.5 cups Italian-style breadcrumbs; 0.5 cup grated Parmesan cheese (for breading); 1 tsp dried oregano; 0.5 tsp garlic powder; 0.5 cup vegetable oil (for frying); 2 cups marinara sauce (store-bought or homemade); 2 cups mozzarella cheese, shredded; 0.25 cup grated Parmesan cheese (for topping); 8 pieces fresh basil leaves (optional, for garnish); 1 head romaine lettuce, washed and chopped; 0.5 cup Caesar dressing; 0.25 cup Parmesan cheese, shaved or grated; 1 cup croutons; 1 tsp fresh lemon juice (optional); 0.25 tsp black pepper; 1 loaf French baguette or Italian loaf; 0.5 cup unsalted butter, softened; 3 cloves fresh garlic, minced (or garlic paste); 2 tbsp fresh parsley, finely chopped; 2 tbsp grated Parmesan cheese (optional); 0.25 tsp salt

Inspired by Piper Arms Waterloo

Time1h

Serves4

Caesar salad and garlic bread.

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Ingredients

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Chicken Parmesan

4 pieces boneless skinless chicken breasts

2 tsp kosher salt

1 tsp black pepper

1 cup 00 bread flour

2 pieces Large eggs

2 tbsp whole milk

1 1/2 cups Italian-style breadcrumbs

1/2 cup grated Parmesan cheese (for breading)

1 tsp Dried oregano

1/2 tsp Watkins garlic powder

1/2 cup vegetable oil (for frying)

2 cups marinara sauce (store-bought or homemade)

2 cups Mozzarella cheese, shredded

1/4 cup grated Parmesan cheese (for topping)

8 pieces fresh basil leaves (optional, for garnish)

Caesar Salad

1 head romaine lettuce, washed and chopped

1/2 cup Caesar dressing

1/4 cup Parmesan cheese, shaved or grated

1 cup croutons

1 tsp fresh lemon juice (optional)

1/4 tsp black pepper

Garlic Bread

1 loaf French baguette or Italian loaf

1/2 cup unsalted butter, softened

3 cloves fresh garlic, minced (or garlic paste)

2 tbsp fresh parsley, finely chopped

2 tbsp grated Parmesan cheese (optional)

1/4 tsp Celtic sea salt

Method

Chicken Parmesan

Prepare the chicken

If breasts are thick, slice horizontally to make 8 cutlets or pound each breast to about 1/2 inch thickness between plastic wrap. Pat dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 3/4 tsp black pepper.

Set up breading stations

Place the flour in a shallow dish. In a second dish, whisk the 2 eggs with 2 tablespoons whole milk until combined. In a third dish, combine 1 1/2 cups Italian breadcrumbs, 1/2 cup grated Parmesan (for breading), 1 tsp dried oregano and 1/2 tsp garlic powder.

Bread the cutlets

Dredge each cutlet first in flour (shake off excess), then dip into the egg mixture, then press into the breadcrumb mixture to thoroughly coat. Set each breaded cutlet on a wire rack or tray while you heat the oil.

Pan-fry the cutlets

Heat a large skillet over medium-high heat and add 1/2 cup vegetable oil. When oil is hot (shimmers but not smoking), work in batches and fry each cutlet 2-3 minutes per side until golden brown and cooked through (internal temp ~165°F / 74°C). Transfer to a paper towel-lined plate or rack to drain. Wipe skillet clean if necessary but keep it warm for assembling.

Assemble and bake

Preheat oven to 425°F (220°C). Spoon 1/4 cup marinara sauce into the bottom of a baking dish for each two cutlets (or spread enough to cover). Place fried cutlets in a single layer in the dish. Spoon about 1/4 to 1/3 cup marinara over each cutlet, then top evenly with shredded mozzarella (about 1/2 cup per cutlet) and a sprinkle of 1 tablespoon grated Parmesan each. Bake 8-10 minutes until cheese is melted and bubbly. For a golden top, broil 1-2 minutes watching closely.

Finish

Remove from oven, sprinkle with remaining grated Parmesan and garnish with fresh basil leaves, if using. Let rest 2 minutes before serving.

Caesar Salad

Toss the chopped romaine in a large bowl with 1/2 cup Caesar dressing until evenly coated. Add 1 cup croutons and 1/4 cup grated or shaved Parmesan; toss gently. Taste and adjust with 1 tsp lemon juice and 1/4 tsp black pepper if desired. Serve chilled or room temperature alongside the Chicken Parmesan.

Garlic Bread

Make garlic butter

In a small bowl, combine 1/2 cup softened unsalted butter, 3 minced garlic cloves, 2 tablespoons chopped parsley, 2 tablespoons grated Parmesan (optional) and 1/4 tsp salt. Mix until smooth and evenly combined.

Prepare the loaf

Preheat oven to 400°F (200°C). Slice the loaf in half lengthwise. Spread the garlic butter evenly over cut sides of the bread. Optionally, slice the loaf into serving pieces without cutting all the way through so slices remain connected.

Bake

Place the prepared loaf on a baking sheet and bake 10-12 minutes until butter is melted and edges are golden. For crispier top, broil 1-2 minutes—watch closely to prevent burning.

Serve

Remove from oven, let cool 1-2 minutes, slice (if not already) and serve warm with the Chicken Parmesan and Caesar salad.