COOKMAS Ep. 6: Classic Homemade Chicken Parmesan Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko gives a lighter texture, while crushed crackers are often cheaper.

Butterfly the chicken breasts by cutting down the center and spreading them out.

Cover chicken with cling wrap and pound to about half an inch thick using a heavy saucepan.

Season both sides of the chicken with Tony Chachere's Creole seasoning and black pepper.

Heat olive oil in a saucepan and sauté 1 medium white onion for 30-45 seconds.

Add sliced garlic to the onion and sauté for about 3 minutes.

Add a 29 oz can of tomato sauce, chili flakes, and 1 tablespoon of Italian seasoning to the onion and garlic mixture, then simmer for 25-30 minutes on low heat.

In a bowl, mix Panko bread crumbs with salt, pepper, and parmesan cheese.

Dredge the chicken in flour, dip it in egg, and coat it with the Panko mixture.

Cook the breaded chicken in a skillet with olive oil and butter for about 3 minutes on each side.

Spoon spicy marinara sauce over the cooked chicken and top with sliced mozzarella cheese.

Broil the chicken for about 3 minutes until the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens