Chicken Parmesan
By America's Test KitchenPublished on September 15, 2011
Time
1¼ hours
Yield
Serves 4
Ingredients
Simple Tomato Sauce with Basil and Garlic
2 medium cloves garlic, minced or put through garlic press¼ cup extra-virgin olive oil 1 (28-ounce) can crushed tomatoes, preferably Red Pack, Progresso, or MuirGlen Ground Peeled½ teaspoon dried basil ¼ teaspoon dried oregano ¼ teaspoon granulated sugar Salt and ground black pepperChicken Parmesan
1 large egg Salt and ground black pepper ½ - 1 cup dry bread crumbs 2 large boneless, skinless chicken breasts (8 ounces each), or 4 trimmed chicken breasts (4 to 5 ounces each), prepared according to illustrations below¼ cup olive oil ¾ cup grated part-skim mozzarella cheese (3 ounces)¼ cup grated Parmesan cheese (1 ounce), plus extra for passing8 ounces spaghetti or linguineBefore You Begin
Panko (extra-crunchy Japanese bread crumbs) makes an excellent coating for chicken Parmesan. Look for panko near the bread crumbs or in the Asian food aisle of your supermarket.
Instructions
- In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Taste sauce, adjusting salt if necessary. Cover and keep warm.
- Bring 2 to 3 quarts of water to boil in a large soup kettle. Beat egg and a heaping 1/4 teaspoon salt in a small pie plate or other shallow dish until completely broken up. Mix bread crumbs, a heaping 1/4 teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish.
- Preheat broiler. Working with one at a time, dip both sides of each cutlet in the beaten egg, then in the bread crumb mixture. Set cutlets on large wire rack set over a jelly roll pan.
- Add 2 teaspoons salt and the spaghetti to the boiling water. Boil while cutlets sauté (next step).
- Heat oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 to 6 minutes total. Wash and dry wire rack and return to jelly roll pan. Transfer cutlets to wire rack and top each with equal portions of mozzarella and Parmesan cheeses. Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes. Drain spaghetti.
- Transfer a chicken cutlet and a portion of spaghetti to each of 4 plates. Spoon two or three tablespoons of sauce over part of each cutlet, then sauce the spaghetti as desired. Serve immediately with extra Parmesan passed separately.
Time
1¼ hoursYield
Serves 4Ingredients
Simple Tomato Sauce with Basil and Garlic
2 medium cloves garlic, minced or put through garlic press
¼ cup extra-virgin olive oil
1 (28-ounce) can crushed tomatoes, preferably Red Pack, Progresso, or MuirGlen Ground Peeled
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon granulated sugar
Salt and ground black pepper
Chicken Parmesan
1 large egg
Salt and ground black pepper
½ - 1 cup dry bread crumbs
2 large boneless, skinless chicken breasts (8 ounces each), or 4 trimmed chicken breasts (4 to 5 ounces each), prepared according to illustrations below
¼ cup olive oil
¾ cup grated part-skim mozzarella cheese (3 ounces)
¼ cup grated Parmesan cheese (1 ounce), plus extra for passing
8 ounces spaghetti or linguine
Test Kitchen Techniques
Ingredients
Simple Tomato Sauce with Basil and Garlic
2 medium cloves garlic, minced or put through garlic press
¼ cup extra-virgin olive oil
1 (28-ounce) can crushed tomatoes, preferably Red Pack, Progresso, or MuirGlen Ground Peeled
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon granulated sugar
Salt and ground black pepper
Chicken Parmesan
1 large egg
Salt and ground black pepper
½ - 1 cup dry bread crumbs
2 large boneless, skinless chicken breasts (8 ounces each), or 4 trimmed chicken breasts (4 to 5 ounces each), prepared according to illustrations below
¼ cup olive oil
¾ cup grated part-skim mozzarella cheese (3 ounces)
¼ cup grated Parmesan cheese (1 ounce), plus extra for passing
8 ounces spaghetti or linguine
Test Kitchen Techniques
Ingredients
Simple Tomato Sauce with Basil and Garlic
2 medium cloves garlic, minced or put through garlic press
¼ cup extra-virgin olive oil
1 (28-ounce) can crushed tomatoes, preferably Red Pack, Progresso, or MuirGlen Ground Peeled
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon granulated sugar
Salt and ground black pepper
Chicken Parmesan
1 large egg
Salt and ground black pepper
½ - 1 cup dry bread crumbs
2 large boneless, skinless chicken breasts (8 ounces each), or 4 trimmed chicken breasts (4 to 5 ounces each), prepared according to illustrations below
¼ cup olive oil
¾ cup grated part-skim mozzarella cheese (3 ounces)
¼ cup grated Parmesan cheese (1 ounce), plus extra for passing
8 ounces spaghetti or linguine
Test Kitchen Techniques
Why This Recipe Works
Our streamlined chicken Parmesan recipe lets you put this classic dish on the table in 30 minutes or less, by splitting chicken breasts into cutlets for faster cooking and even portions, skipping the flour and just dredging them in egg and bread crumbs, and sautéing the breaded cutlets. Using a sauce made from crushed tomatoes and grated cheese as a topping in for our chicken Parmesan recipe also saves time.
Before You Begin
Panko (extra-crunchy Japanese bread crumbs) makes an excellent coating for chicken Parmesan. Look for panko near the bread crumbs or in the Asian food aisle of your supermarket.
Instructions
- In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Taste sauce, adjusting salt if necessary. Cover and keep warm.
- Bring 2 to 3 quarts of water to boil in a large soup kettle. Beat egg and a heaping 1/4 teaspoon salt in a small pie plate or other shallow dish until completely broken up. Mix bread crumbs, a heaping 1/4 teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish.
- Preheat broiler. Working with one at a time, dip both sides of each cutlet in the beaten egg, then in the bread crumb mixture. Set cutlets on large wire rack set over a jelly roll pan.
- Add 2 teaspoons salt and the spaghetti to the boiling water. Boil while cutlets sauté (next step).
- Heat oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 to 6 minutes total. Wash and dry wire rack and return to jelly roll pan. Transfer cutlets to wire rack and top each with equal portions of mozzarella and Parmesan cheeses. Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes. Drain spaghetti.
- Transfer a chicken cutlet and a portion of spaghetti to each of 4 plates. Spoon two or three tablespoons of sauce over part of each cutlet, then sauce the spaghetti as desired. Serve immediately with extra Parmesan passed separately.
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