Penfield, NY

This family owned restaurant in Penfield, NY has my favorite Chicken Parm

Ina Eats In

It's safe to say that Rosey's Italian Cafe in Penfield, NY has my favorite Chicken Parmesan dish! With that being said, here is my version of the Classic Chicken Parm:

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Chicken Parmesan is a classic Italian dish served in almost every Italian and non Italian restaurants all over the world. Chicken Parmesan is breaded chicken fried until it forms a crust, then baked in a delicious tomato sauce and topped with mozzarella, Parmesan cheese and fresh basil.

I love chicken and I love tomato sauce and I love cheese so it’s safe to say that this Chicken Parmesan recipe is my favorite to make but also to eat! The key to the best and most flavorful Chicken Parmesan is adding Parmesan cheese to every element of this dish; sauce, Panko crumbs, and topping!

Making the Sauce.

Before I go ahead with making the chicken, I generally like to begin with the sauce so that it has time to simmer on the stove. You can use store bought of course but I always have tomato sauce on hand and as well as in cans so I prefer to make my own that way you can make the flavor according to your own taste. To start, I cook chopped onions and minced garlic in a sauce pan. Then, add the crushed tomatoes and seasonings and on low heat, let the sauce simmer while you prepare the chicken.

Preparing the Chicken.

Before I get into the steps, most important thing when preparing the chicken for this Chicken Parmesan recipe is to make sure that every layer is lightly seasoned with salt and pepper. That includes the chicken itself, the flour, and the whisked egg. This recipe calls for seasoned breadcrumbs but if you use plain breadcrumbs, make sure you season them yourself.

With that being said, in 3 shallow dishes that will fit your chicken, place whisked egg, all purpose flour, and breadcrumbs.

Slice your chicken breasts in half and pound each slice with a meat mallet until the chicken is about 1/2″ thick. This makes the chicken juicer and tender because it breaks apart the muscle fibers of the chicken. Having a thick slice will also be more difficult to cook all the way through without burning the crust.

Once the chicken breast slices are prepped, dip each slice in the following order:

  1. egg wash
  2. all purpose flour
  3. bread crumbs

Make sure to fully coat both sides of the chicken.

Place your breaded chicken in heated oil in a large non stick pan. Cook the chicken about 4 minutes on each side on medium heat.

Baking the Chicken In Sauce.

In a 9×13 baking dish, add about two cups of sauce just to coat the bottom. You don’t want the chicken swimming in the sauce because it will leave you with a soggy breaded crust. Once the sauce and the chicken are in the baking dish, add about a 1/4 cup or so of sauce on each chicken and top with fresh mozzarella and basil.

Bake for about 15 minutes and once the cheese is bubbly, remove from oven and garnish with fresh basil and a little more Parmesan cheese.

What goes with with Chicken Parmesan?

Chicken Parmesan goes great with spaghetti but any pasta of choice is great in my opinion.

Ingredients

  • 2 large chicken breasts sliced in halves,length-wise
  • ½ cups all purpose flour
  • 2 eggs beaten until frothy
  • 1 cup Panko crumbs seasoned
  • ¾ Parmesan Cheese divided
  • 2 tbsp canola or vegetable oil
  • 1 cup shredded mozzarella or 4 oz fresh mozzarella
  • fresh basil chopped for garnish

Tomato Sauce

  • 2 tbsp extra virgin olive oil
  • ½ medium yellow onion chopped
  • 2-3 cloves garlic minced
  • 28 oz crushed tomatoes
  • ½ tsp dried oregano
  • ½ tsp parsley flakes
  • 1 tsp dried basil
  • ½ cup Parmesan Cheese
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

1. Begin with the sauce. Place a medium saucepan over medium heat and heat 2 tablespoons of olive oil. Add chopped onions and cook until soft but not caramelized. Add minced garlic and cook for 1 minute.

  1. Add crushed tomatoes, oregano, basil, parsley, Parmesan cheese, salt, and pepper. Mix and bring to a boil. Once the sauce begins to boil, reduce the heat and let it simmer on low heat for about 15 minutes, partially covered.
  2. Preheat oven to 450°F.
  3. Slice chicken breasts in half, length-wise. Using a meat mallet, lightly pound the chicken cutlets until they are about ¼-½ inch thick. Season each of the 4 chicken cutlets with salt and pepper.
  4. In a shallow bowl, add 1/2 cup flour and season with salt and pepper. In a second shallow bowl, whisk 2 eggs and season with salt and pepper. In the third shallow bowl, mix together Panko Italian seasoned bread crumbs with 1/2 cup of Parmesan cheese.
  5. Dip each chicken cutlet into flour, then egg, and lastly into the breadcrumbs, making sure to coat both sides.
  6. In a large non stick pan, add oil and heat over medium heat. Once the oil is hot, add chicken, 2 per batch, and cook about 4 minutes on each side or until the chicken is cooked through and the crust is golden brown.
  7. Pour about 2 cup of the tomato sauce into a 9×13 baking dish and lay the chicken cutlets flat in a single layer. Top the center of the chicken with about 1/4 cup of sauce and top with mozzarella cheese. Bake uncovered at 425°F for 15 minutes or until the cheese is melted.
  8. Remove from oven and garnish with fresh basil and the remainder of the Parmesan cheese, about 1/4 cup.
  9. Serve with spaghetti and if desired, add the remaining sauce to the spaghetti.

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