Perfect Homemade Chicken Parmesan

This homemade chicken parmesan by Joshua Weissman will always be a family favorite. It’s crispy and well-seasoned. I love eating cheese, and this dish definitely satisfies my cravings every time. The sauce is amazing – you have to try it! It’s a combination of tomatoes, bacon, garlic, and cheese.

Ingredients:

For the sauce:

• 3 to 4 slices of thick-cut bacon (cut into 1/2″ wide pieces)
• 2 and 1/2 tablespoons of olive oil
• 2 red chili peppers (sliced thin)
• 1 teaspoon of red pepper flakes
• 5 cloves of garlic (thinly sliced)
• 1 can (28 oz) of crushed tomatoes
• salt and pepper to taste
• pinch of sugar
• 1/2 bunch of thyme
• 1/4 cup of grated Parmigiano Reggiano or parmesan

For the chicken:

• 4 chicken breasts
• 2 cups of flour
• 1 tablespoon of salt
• fresh cracked black pepper to taste
• 2 cups of panko breadcrumbs
• 4 eggs (and a splash of water – beaten together)
• 3.5 cups of mozzarella (grated)
• 3/4 cup of Parmigiano Reggiano

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Instructions:

Step 1:

Put the sliced bacon into a medium-sized skillet and place over medium heat. Add olive oil and stir it often. Cook until it becomes crispy.

Step 2:

Add the chili peppers, red pepper flakes, and garlic cloves. Continue cooking until it’s fragrant and toasted over medium heat.

Step 3:

Remove all the solids but leave the oil behind. Finely chop the solids and place them back into the pan, followed by the tomatoes. Season it to taste with salt and pepper and add the sugar. Mix and let it simmer for about 15 minutes. Stir occasionally.

Step 4:

While it’s simmering, mix the thyme and Parmigiano Reggiano. After 15 minutes, pour them into a bowl and set aside.

Step 5:

Slice the chicken breasts into half but not all the way through. Put plastic wrap over the chicken and flatten them until they are slightly thinner than 1/2″.

Step 6:

Place panko bread crumbs, eggs with a splash of water, and all-purpose flour with kosher salt and cracked black pepper in separate bowls(whisk together).

Step 7:

Toss the chicken into the all-purpose flour, shake the excess off, dip into the eggwash, then drop into the panko bread crumbs. Coat thoroughly while pressing into the chicken. Transfer to a plate and repeat for the remaining chicken slices.

Step 8:

Fill a large deep pan or skillet about halfway with high-heat oil. Heat over medium heat until it reaches 350F. Slowly drop the chicken breast facing away into the oil. Fry each side for about 3 to 5 minutes until crispy golden brown. The internal temperature should be 165F. Once done, let it cool on a wire rack on a rimmed baking sheet.

Step 9:

Place grated mozzarella cheese and Parmigiano Reggiano in a large bowl. Toss to mix well, then place the chicken on a foil-lined baking sheet. Cover each piece generously with the sauce and cheese mixture.

Step 10:

Place the chicken into a broiler for about 5 to 8 minutes or until it is completely melted and the cheese is golden brown. Serve and enjoy!

Perfect Homemade Chicken Parmesan