How Italians Make Chicken Parmesan

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Provolone is often less expensive and melts well.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for frying.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Ground chicken can be more affordable and still flavorful.

Chop one yellow onion until finely diced.

Minced garlic finely and chop fennel seeds.

Add a splash of olive oil to a heavy bottomed pot and toss in the onions with a sprinkle of salt. Stir for about 3 to 5 minutes until softened and translucent.

Add dried oregano, crushed fennel seeds, minced garlic, and crushed red pepper flakes. Stir for another 1 to 2 minutes, scraping down the sides of the pan.

Add tomato paste and stir for about 2 to 3 minutes until it takes on a brownish color.

Open two cans of peeled tomatoes, fill the cans with water, and swish them around to get all the tomato flavor. Squeeze the tomatoes into the pot to break them apart into different sizes.

Season the sauce with salt, fresh cracked pepper, and a pinch of sugar. Layer fresh basil over the top and cover to simmer.

Slice chicken breasts in half carefully to create thinner pieces.

Place chicken in a Ziploc bag or plastic wrap and pound to about a third of an inch thick using a heavy object.

Set up a dredging station with three plates: one with flour seasoned with salt and pepper, one with two beaten eggs and a pinch of salt, and the last with a mix of seasoned breadcrumbs, panko breadcrumbs, parmesan cheese, minced garlic, and lemon zest.

Dredge each piece of chicken in flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally coat in the breadcrumb mixture, pressing to adhere. Lay on a baking sheet lined with a wire rack.

Heat oil in a heavy bottomed pot until shimmering, enough to come halfway up the chicken when placed in.

Fry chicken for about 4 to 5 minutes per side, moving around to avoid burning, until golden brown and crispy. Let rest after frying.

Cook spaghetti in salted boiling water, ensuring it is fully submerged.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens