The Surprising Origins of Chicken Parmesan

Debunking the Myth: An American Twist on a Classic

Contrary to popular belief, Chicken Parmesan is not a traditional Italian dish, but rather an American adaptation with a fascinating history. This beloved favorite gets a delightful makeover with crunchy panko breadcrumbs and a flavorful boost from a homemade tomato sauce, infused with fresh basil.

Choosing the Right Ingredients

To prepare this recipe, you’ll need:

• 12-ounce chicken breasts, which can be easily cut in half to make six portions (or 6-ounce breasts, if preferred)
• Panko breadcrumbs, a coarse Japanese-style breadcrumb, for added crunch

You can find panko breadcrumbs in the international section of most supermarkets.

A Convenient Alternative

If time is of the essence, consider using a high-quality store-bought tomato sauce as a substitute.

Yield and Cooking Time

This recipe yields six servings and takes approximately 50 minutes to prepare, with 35 minutes of active cooking time.

Ingredients

• 3 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 3/4 cup all-purpose flour
• 3/4 cup whole milk
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 1 cup olive oil
• 3 cups Basic Tomato Sauce
• 1/2 cup thinly sliced fresh basil leaves
• 8 ounces fresh mozzarella, cut into 12 thin slices

Preparing the Chicken

Preheat your broiler to high and arrange a rack in the top third of your oven.

broiler: high
rack: top third of oven

Cut each chicken breast in half horizontally and pound to an even thickness using a meat pounder or the bottom of a pan. Season the chicken generously with salt and pepper.

Breading and Frying the Chicken

In three separate dishes, prepare the flour mixture, egg mixture, and panko-Parmesan mixture.

flour mixture
egg mixture
panko-Parmesan mixture

Dredge each chicken breast in the flour, then the egg mixture, and finally the panko mixture, pressing gently to adhere. Heat olive oil in a large frying pan over medium-high heat and fry the chicken in batches until golden brown, about 2 minutes per side.

Assembling and Serving

While frying the last batch of chicken, warm the tomato sauce in a small saucepan over medium-low heat. Stir in 1/4 cup of the basil and reserve the rest for garnish. Place the fried chicken on a baking sheet, top with mozzarella slices, and broil until the cheese is golden and bubbly.

tomato sauce: warm
basil: 1/4 cup
mozzarella: golden and bubbly

To serve, ladle 1/2 cup of the tomato sauce onto each plate, top with chicken, and sprinkle with the remaining basil.

plate: 1/2 cup tomato sauce
chicken: on top
basil: sprinkle